Pumpkin Caramel Bourbon Poke Cake Recipes

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PUMPKIN CARAMEL BOURBON POKE CAKE

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

Provided by Stasty Cook

Categories     Fruits and Vegetables     Vegetables     Squash

Time 56m

Yield 8

Number Of Ingredients 14



Pumpkin Caramel Bourbon Poke Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
  • Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
  • Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
  • Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
  • Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g

1 cup pumpkin puree
¾ cup white sugar
½ cup canola oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup caramel sauce
1 tablespoon bourbon, divided
1 cup heavy whipping cream
½ cup chopped toasted pecans

PUMPKIN-CARAMEL POKE CAKE

This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 9



Pumpkin-Caramel Poke Cake image

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
  • While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
  • When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
1 cup caramel sauce
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
2 tablespoons caramel sauce

PUMPKIN CARAMEL BOURBON POKE CAKE

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

Provided by Stasty Cook

Categories     Pumpkin Cake

Time 56m

Yield 8

Number Of Ingredients 14



Pumpkin Caramel Bourbon Poke Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
  • Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
  • Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
  • Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
  • Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g

1 cup pumpkin puree
¾ cup white sugar
½ cup canola oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup caramel sauce
1 tablespoon bourbon, divided
1 cup heavy whipping cream
½ cup chopped toasted pecans

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