Bourbon Caramel Poke Cake

Bourbon Caramel Poke Cake


I’m back with a pretty American recipe, it has to be said. It’s got pumpkin and bourbon — two flavors that will always epitomize America to me. People go a little crazy for all things pumpkin pie spiced as soon as the first day of autumn arrives.


  • 2 large eggs
  • 3/4 cup of sugar
  • 1 cup of pumpkin puree
  • 1/2 cup of canola oil
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of vanilla extract
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of salted caramel sauce
  • 1/2 tablespoon of bourbon
  • 1 cup of heavy whipping cream
  • 1 tablespoon of bourbon
  • 1/2 cup of chopped toasted pecans


  1. Preheat oven to 350 F / 180 C
  2. Line an 8 inch square tin with parchment paper.
  3. In a large mixing bowl, beat together the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and beat to combine.
  4. Sieve the flour, baking powder, baking soda and salt into a bowl.
  5. Add these dry ingredients to the wet ingredients, and beat until just combined.
  6. Pour the batter into the prepared tin and smooth the top with a spatula.
  7. Place the cake into the oven, and cook for 35 to 40 minutes.
  8. Test with a cake tester or sharp knife to confirm it’s cooked.
  9. As soon as the cake is out of the oven, heat the caramel sauce with 1/2 tablespoon of bourbon in a saucepan until warmed through.
  10. Using the sharp end of a chopstick, poke small holes evenly spaced on the surface of the cake.
  11. Pour most of the caramel sauce into the holes of the cake. Reserve about teaspoon for the topping.
  12. Place the cake on a cooling wrack to cool.
  13. Whip the cream and add the bourbon to the whipped cream. Give the cream a final whip so that it forms soft peaks.
  14. Spoon the whipped cream on top of the cooled cake.
  15. Scatter the toasted pecans on top of the cream.
  16. Drizzle the remaining caramel sauce over the cream.