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Ingredients

1 cup pumpkin puree ¾ cup white sugar ½ cup canola oil 2 large eggs 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ½ cup caramel sauce 1 tablespoon bourbon, divided 1 cup heavy whipping cream ½ cup chopped toasted pecans

Nutrition Info

518.5 calories carbohydrate: 48.3 g cholesterol: 89.9 mg fat: 34.1 g fiber: 2.6 g protein: 5 g saturatedFat: 10.9 g servingSize: - sodium: 434 mg sugar: 29.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
Sift flour, baking soda, 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 in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
Combine caramel sauce and 1 1/2 teaspoons 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.
Beat cream and remaining 1 1/2 teaspoons 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.

8 servings

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!