Pumpkin Caramel Bourbon Cake (Ready-to-Print Version)
Moist pumpkin cake infused with a caramel bourbon glaze, topped with whipped cream and pecans.
# What You’ll Need:
→ Cake
01 -
1 box (15 oz) pumpkin spice cake mix
02 -
1 cup water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Glaze
05 -
1 cup caramel sauce
06 -
2 tbsp bourbon
→ Topping
07 -
1 cup whipped cream
08 -
1/2 cup chopped pecans
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease a 9×13-inch baking pan. In a bowl, combine pumpkin spice cake mix, water, vegetable oil, and eggs. Mix until smooth and uniform. Pour batter into prepared pan evenly.
02 -
Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Remove from oven and cool slightly.
03 -
Whisk caramel sauce and bourbon together until smooth. Using a skewer or fork, poke holes throughout the warm cake. Pour glaze evenly over the surface, allowing it to penetrate the cake. Cool completely. Once cooled, spread whipped cream evenly and sprinkle chopped pecans on top.
# Handy Tips:
01 -
For best results, allow the cake to cool completely before adding whipped cream to prevent melting.