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This irresistible pumpkin caramel bourbon poke cake brings together the cozy flavors of pumpkin spice and a rich caramel bourbon glaze. It finishes with fluffy whipped cream and crunchy pecans for the perfect fall dessert or festive treat. It’s incredibly easy to make in just three straightforward steps, delivering a moist and flavorful cake your guests will love.
I made this cake the first time on a crisp autumn afternoon, and the warm aromas instantly filled my kitchen. Now it’s a go to whenever I want a cozy, crowd pleasing dessert without spending hours baking from scratch.
Ingredients
- Pumpkin spice cake mix: the base for autumn flavor and moist crumb choose a brand you like for spice balance
- Water: to hydrate the cake mix and create batter
- Vegetable oil: helps keep the cake tender and moist
- Eggs: bind the ingredients and contribute to cake rise and texture
- Caramel sauce: provides sweetness and richness homemade or good quality store bought both work well
- Bourbon: adds warmth and depth to the glaze pick your favorite brand for best flavor
- Whipped cream: light and creamy topping to balance the sweet glaze
- Chopped pecans: add a crunchy contrast and nutty flavor fresh pecans are best for texture
Instructions
- Prepare and bake the cake:
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan lightly to prevent sticking. In a large mixing bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Stir with a whisk or electric mixer until the batter is smooth and free of lumps. Pour the batter evenly into the prepared pan, spreading gently with a spatula if needed to level.
- Bake the cake:
- Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. Remove the cake from the oven and allow it to cool slightly until it is warm but comfortable to handle.
- Prepare the caramel bourbon glaze and finish the cake:
- In a small bowl, whisk together the caramel sauce and bourbon until fully combined and smooth. Using a skewer or fork, poke holes evenly all over the warm cake to create pockets for the glaze. Slowly pour the caramel bourbon glaze over the entire surface, allowing it to seep into the holes and infuse the cake with flavor. Let the cake cool completely to room temperature so the glaze sets in. Once cooled, spread whipped cream evenly over the top. Sprinkle chopped pecans generously on the whipped cream to add crunch and flavor. Serve at room temperature and enjoy the mingling of warm spices and caramel bourbon.
I love how the bourbon adds a subtle kick to the caramel glaze without overpowering the pumpkin spices. This cake always reminds me of family get togethers where everyone gathers around with warm drinks and laughter. The combination of smooth whipped cream and crunchy pecans on top creates a wonderful finishing touch that keeps me coming back for more.
Storage Tips
Store leftover cake covered tightly in the refrigerator for up to four days. The glaze and whipped cream keep the cake moist and flavorful. Let it come to room temperature before serving again for the best texture. This cake does not freeze well due to the whipped cream topping.
Ingredient Substitutions
If bourbon is not on hand or preferred, use dark rum or skip the alcohol completely. The caramel sauce can be replaced with homemade caramel or dulce de leche for a different but equally delicious sweetness. Pecan toppings can be swapped for toasted walnuts or pecan halves if you prefer larger nuts.
Serving Suggestions
Serve this cake with a cup of hot coffee or spiced chai for a complete cozy dessert experience. A scoop of vanilla ice cream on the side complements the warm flavors and adds extra indulgence. Garnish with a sprinkle of cinnamon or nutmeg on the whipped cream for a pretty seasonal touch.
This pumpkin caramel bourbon poke cake is an easy, crowd pleasing fall dessert that combines warm spices with a rich glaze. Let it cool fully and finish with whipped cream and pecans for the best texture.
Common Questions About Recipes
- → What makes the cake moist?
The cake mix combined with water, vegetable oil, and eggs creates a tender, moist crumb, enhanced further by the caramel bourbon glaze absorbing into the baked cake.
- → How do I ensure the glaze soaks in well?
Using a skewer or fork to poke holes in the warm cake before pouring the glaze allows it to seep deeply, infusing flavor throughout.
- → Can I substitute the bourbon in the glaze?
Yes, you can replace bourbon with dark rum or omit alcohol altogether, though bourbon adds a distinct warmth and depth.
- → What texture do the pecans add?
Chopped pecans provide a pleasant crunch that contrasts with the soft, moist cake and creamy topping.
- → Is whipped cream essential for topping?
While optional, whipped cream adds lightness and balances the sweetness, complementing the rich glaze and spices.