Pumpkin Caramel Bourbon Cake

This Irresistible Pumpkin Caramel Bourbon Poke Cake brings together the cozy warmth of pumpkin spice and the rich depth of caramel bourbon glaze for a dessert that feels like fall in every bite. The moist pumpkin cake soaked with the boozy glaze, crowned with fluffy whipped cream and crunchy pecans, makes it perfect for family gatherings or a festive treat.

I first made this during a chilly autumn weekend when friends stopped by unexpectedly. Since then, it has become my go-to dessert whenever I want something both impressive and simple.

Ingredients

• Pumpkin spice cake mix: from your pantry provides the signature fall flavor and keeps things quick and easy
• Water: for moisture follows the cake mix instructions for perfect batter consistency
• Vegetable oil: adds tenderness and moist crumb good quality oil keeps cake soft
• Large eggs: bring structure and richness always best when fresh
• Caramel sauce: for the glaze choose a smooth, buttery kind for the best shine and flavor
• Bourbon: adds warmth and complexity to the glaze select a bourbon with caramel and vanilla notes for harmony
• Whipped cream for topping: fresh or storebought both work fresh whips up beautifully and tastes lighter
• Chopped pecans: bring crunch and nuttiness toast them lightly if you want an extra layer of flavor and aroma

Instructions

Prepare and bake the cake:

Preheat your oven to 350 degrees Fahrenheit and grease a nine by thirteeninch baking pan thoroughly with butter or nonstick spray. In a large mixing bowl, combine the pumpkin spice cake mix with water, vegetable oil, and eggs. Whisk the batter gently yet thoroughly until smooth and well incorporated. Pour the batter evenly into the prepared pan and smooth the surface with a spatula to ensure even baking.

Bake the cake:

Set the pan on the middle rack and bake between twentyfive and thirty minutes. Keep an eye on it starting around twentyfive minutes. Test doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs but no raw batter. Remove it from the oven, then allow the cake to cool for about ten minutes. This resting period helps it firm up but keeps it warm enough to absorb the glaze deeply.

Prepare the caramel bourbon glaze and finish the cake:

In a small bowl, whisk together the caramel sauce with the bourbon until smooth and emulsified. Using a fork or wooden skewer, poke holes evenly all over the warm cake surface. Take your time here to create enough spaces for the glaze so it penetrates fully. Slowly drizzle the caramel bourbon glaze over the top, letting it seep into every hole and spread out naturally. Allow the cake to cool completely to room temperature so the glaze sets perfectly within. Once cooled, spread the whipped cream generously and evenly over the top. Sprinkle with chopped pecans for a delightful finishing touch. Slice and serve.

My favorite part of this cake is the glaze made with bourbon and caramel. It’s a lovely balance of sweet and boozy that transforms a simple pumpkin cake into something special. One fall, I served this at a family dinner and watched everyone’s expressions light up with every bite — that moment made all the fuss worthwhile.

Storage Tips

Store leftovers covered tightly in the fridge to keep whipped cream fresh. It will keep beautifully for up to three days. If you want to freeze, remove the whipped cream topping first and freeze the cake wrapped well in plastic wrap and foil. When ready to enjoy, thaw overnight and add fresh whipped cream.

Ingredient Substitutions

If you want a nonalcoholic version, substitute bourbon with an equal amount of vanilla extract or apple cider for a cozy note. For the caramel sauce, homemade caramel or a quality storebought type works well just ensure it has a smooth consistency. You can swap pecans for walnuts or skip nuts if there are allergies.

Serving Suggestions

Serve slices with extra whipped cream and a sprinkle of cinnamon or nutmeg on top. It pairs beautifully with hot apple cider or a spiced latte. For a party, serve the cake in small squares with a drizzle of caramel sauce on each plate.

This Pumpkin Caramel Bourbon Poke Cake is an easy yet showstopping fall dessert. Serve it slightly chilled or at room temperature for the best flavor.

Common Questions About Recipes

→ How do I make the cake moist with the glaze?

Use a skewer to poke holes evenly over the warm cake before pouring the caramel bourbon glaze. This allows the glaze to seep in and keep the cake moist and flavorful.

→ Can I substitute bourbon in the glaze?

Yes, you can replace bourbon with vanilla extract or a non-alcoholic caramel sauce for a similar rich flavor without alcohol.

→ What type of nuts work best as a topping?

Chopped pecans add a crunchy texture and complement the caramel and pumpkin flavors perfectly, but walnuts or almonds can also be used.

→ Is whipped cream necessary for this dessert?

Whipped cream adds a light and creamy finish that balances the rich glaze. You can opt for a dairy-free alternative if preferred.

→ How long should I bake the cake?

Bake at 350°F for 25-30 minutes or until a toothpick comes out clean from the center, ensuring the cake is completely cooked.