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.
Stasty Cook
2 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:40min ›
Extra time:20min cooling ›
Ready in:1hour20min
- Preheat oven to 175 degrees C. Line an 20cm square cake pan with baking paper.
- Beat pumpkin puree, sugar, oil, eggs, spice and vanilla extract together in a bowl.
- 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.
- Bake until a skewer inserted into the centre comes out clean, 35 to 40 minutes.
- 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.
- 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.
