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This irresistible pumpkin caramel bourbon poke cake brings together the warmth of pumpkin spice and the rich smoothness of caramel bourbon glaze. Topped with fluffy whipped cream and crunchy pecans, it’s a moist, flavorful treat perfect for fall celebrations or any special occasion.
This cake became a quick favorite at my last autumn gathering. The way the bourbon glaze penetrates the cake gives it a wonderful moistness that keeps everyone coming back for seconds.
Ingredients
- Pumpkin spice cake mix: the base flavor that sets the fall theme. Choose a brand known for robust spice notes
- Water: essential for the cake mix to activate and form the batter
- Vegetable oil: keeps the cake moist and tender. Use a neutral oil for best results
- Large eggs: these bind ingredients and give the cake structure. Fresh eggs make a difference here
- Caramel sauce: provides sweetness and richness to the glaze. Homemade or storebought both work fine
- Bourbon: adds warmth and complexity to the glaze. Opt for a decent quality bourbon to enhance flavor
- Whipped cream: lightens the cake with a creamy topping. Freshly whipped is ideal but storebought works too
- Chopped pecans: add pleasant crunch and a nutty counterpoint. Pick pecans that are fresh and not too dry
Instructions
- Prepare and bake the cake:
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13inch baking pan thoroughly to prevent sticking. In a large mixing bowl, combine the pumpkin spice cake mix with water, vegetable oil, and eggs. Stir using a whisk or mixer until the batter is completely smooth with no lumps. Pour this batter evenly into your prepared baking pan, spreading it out gently so it bakes uniformly.
- Bake the cake:
- Place the pan on the middle rack of the preheated oven. Bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of the cake. When it comes out clean or with only a few crumbs attached, the cake is done. Remove it from heat and allow it to cool for about 10 minutes until it is warm but not hot.
- Prepare the caramel bourbon glaze and finish the cake:
- In a small bowl, whisk together the caramel sauce with bourbon until the mixture is smooth and well blended. Take a skewer or fork and gently poke holes evenly across the warm cake surface. Slowly drizzle the caramel bourbon glaze over the cake making sure it seeps into the holes for maximum flavor absorption. Let the cake cool completely to room temperature. Once cooled, spread the whipped cream evenly over the entire top. Finally, sprinkle the chopped pecans to add texture and a nutty flavor. Serve chilled or at room temperature and enjoy the delicious melding of flavors.
My favorite part is the caramel bourbon glaze. It’s a small touch but it turns a simple cake into something special that brings back memories of cozy family dinners and celebrations when everyone gathered around with warm smiles and dessert plates in hand. The smell as it bakes is simply divine.
Storage Tips
Store any leftovers covered tightly in the refrigerator. The whipped cream topping holds up well in cool storage, but for best texture enjoy within three days. If you want to make this ahead, prepare the cake and glaze, then add whipped cream and nuts right before serving so they stay fresh and crunchy.
Ingredient Substitutions
You can swap the pumpkin spice cake mix for a plain yellow or spice cake mix and add one teaspoon of pumpkin pie spice for similar warmth. Replace bourbon with dark rum or omit it altogether if you prefer no alcohol, just increase caramel slightly to balance flavor. Nuts can be varied with walnuts or omitted for nut allergies.
Serving Suggestions
Serve slices with a scoop of vanilla ice cream or a drizzle of extra caramel sauce for added indulgence. It pairs beautifully with hot apple cider or a warm spiced latte. This cake also makes a wonderful dessert after a hearty fall dinner like roast turkey or ham.
This poke cake is a simple yet impressive fall dessert that balances spice, caramel, and bourbon. Serve chilled or at room temperature for best results.
Your Recipe Questions Answered
- → What makes this cake moist and flavorful?
The cake's moistness comes from the pumpkin spice mix combined with water, oil, and eggs, while the caramel bourbon glaze seeps in through holes to add rich flavor.
- → Can I substitute bourbon in the glaze?
Yes, you can replace bourbon with vanilla extract or apple cider for a milder flavor without altering the moisture.
- → How do I ensure the glaze soaks into the cake evenly?
Use a skewer or fork to poke holes evenly across the warm cake before pouring the glaze to allow thorough absorption.
- → What’s the best way to store this cake?
Cover and refrigerate the cake; it stays fresh for up to 3 days, keeping the whipped topping intact and flavors vibrant.
- → Can I prepare this in advance?
Yes, bake and glaze the cake a day ahead, then top with whipped cream and pecans shortly before serving for best texture.