Pumpkin Caramel and Bourbon Poke Cake

    1 hour 20 minutes

    This recipe makes a creamy pumpkin poke cake soaked in a sweet caramel and bourbon. The cake is topped with fresh whipped cream and pecans.

    3 people made this

    Serves: 8 

    • 1 cup (245 g) pumpkin puree
    • 3/4 cup (150 g) white sugar
    • 1/2 cup (120 ml) canola oil
    • 2 large eggs
    • 2 teaspoons mixed spice
    • 1 teaspoon vanilla extract
    • 1 cup (150g) plain flour
    • 1 teaspoon bi carb soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (150 g) good quality caramel sauce
    • 1 tablespoon bourbon
    • 1 cup (250ml) thickened cream
    • 1/2 cup (55g) chopped toasted pecans

    Preparation:20min  ›  Cook:40min  ›  Extra time:20min cooling  ›  Ready in:1hour20min 

    1. Preheat oven to 175 degrees C. Line an 20cm square cake pan with baking paper.
    2. Beat pumpkin puree, sugar, oil, eggs, spice and vanilla extract together in a bowl.
    3. Sift flour, bi carb, 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.
    4. Bake until a skewer inserted into the centre comes out clean, 35 to 40 minutes.
    5. Combine caramel sauce and half the 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. Cool.
    6. Beat cream and remaining 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.

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