Pumpkin Caramel Bourbon Poke Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract until well combined. (5 minutes)

Recipe View 5 mins In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread evenly. (5 minutes)

Recipe View 40 mins Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)

Recipe View 5 mins While the cake is baking, prepare the caramel bourbon sauce. In a small saucepan, combine the caramel sauce and 1 1/2 teaspoons of bourbon. Heat over low heat, stirring constantly, until warmed through. (5 minutes)

Recipe View 10 mins Once the cake is out of the oven, use a chopstick or wooden skewer to poke holes evenly across the surface of the cake. Reserve 1 teaspoon of the caramel-bourbon mixture. Pour the remaining caramel-bourbon sauce over the cake, allowing it to soak into the holes. Place the cake on a wire rack to cool. (10 minutes)

Recipe View 5 mins While the cake cools, prepare the bourbon whipped cream. In a chilled bowl, beat the heavy cream and remaining 1 1/2 teaspoons of bourbon with an electric mixer until soft peaks form. (5 minutes)

Recipe View 5 mins Once the cake has cooled, spread the bourbon whipped cream evenly over the top. Sprinkle with chopped toasted pecans and drizzle with the reserved caramel sauce. Slice and serve. (5 minutes)