Pumpkin Caramel Bourbon Cake (Printer-Friendly Version)
Moist pumpkin cake infused with 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
# Steps to Follow:
01 -
Preheat oven to 350°F and grease a 9×13-inch baking pan. Combine pumpkin spice cake mix, water, vegetable oil, and eggs in a mixing bowl. Stir until batter is smooth and fully incorporated.
02 -
Pour batter evenly into the prepared pan. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly.
03 -
Whisk together caramel sauce and bourbon until smooth. Poke holes evenly across the warm cake with a skewer or fork, then pour glaze slowly over the surface to allow it to soak in. Let cake cool to room temperature. Spread whipped cream evenly on top and garnish with chopped pecans before serving.
# Additional Tips:
01 -
Ensure cake is warm when applying glaze to allow deeper absorption and enhance flavor.