Irresistible Pumpkin Caramel Bourbon Poke Cake in 3 Simple Steps

Oh my gosh, you guys—this pumpkin caramel bourbon poke cake is hands-down my favorite fall dessert. The first time I made it for a Halloween party, people literally lined up for seconds! There’s something magical about that moist pumpkin cake soaked in rich caramel-bourbon glaze—it’s like autumn in every bite. The whipped cream and pecans on top? Just perfection.

I’ve tweaked this recipe over the years (my sister insists I bring it to every Thanksgiving now), but the basic magic stays the same. That caramel seeping into the warm cake through all those little holes? Absolute game-changer. Trust me, once you try this pumpkin caramel bourbon poke cake, you’ll understand why my friends beg me to make it every October!

Pumpkin Caramel Bourbon Poke Cake Ingredients

Alright, let’s gather the good stuff! This pumpkin caramel bourbon poke cake comes together with simple ingredients you probably already have. First, grab a 15 oz box of pumpkin spice cake mix – it’s our trusty shortcut. You’ll need 1 cup water, ½ cup vegetable oil, and 3 large eggs (yes, large ones – they make all the difference for texture).

For the boozy magic: 1 cup of thick caramel sauce (the kind that clings to your spoon) and 2 tablespoons bourbon (though 1 teaspoon vanilla works if you’re skipping the alcohol). Finish with 1 cup whipped cream and ½ cup chopped pecans for that dreamy crunch on top. Simple, right? Now let’s make some magic!

How to Make Pumpkin Caramel Bourbon Poke Cake

Okay friends, let’s get baking! This pumpkin caramel bourbon poke cake is easier than you think – just follow these simple steps for that perfect moist texture and boozy caramel goodness. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every detail!

Preparing the Cake Batter

First things first – preheat that oven to 350°F and grease your 9×13-inch pan really well (I like using the butter wrapper for this). Now grab your biggest mixing bowl – dump in that pumpkin spice cake mix, water, oil, and eggs. If you’re using a mixer, keep it at medium speed – you want everything blended smooth but not overmixed. I usually do about 2 minutes by hand with a whisk, just until no dry spots remain. The batter should flow off your spoon like thick pancake batter.

Baking and Adding the Glaze

Pour that gorgeous orange batter into your prepared pan and pop it in the oven for 25-30 minutes. Test with a toothpick – it should come out clean with maybe a crumb or two. Here’s the fun part! While the cake’s still warm, take a skewer or fork and poke holes all over – I do about 50 pokes because more holes mean more caramel seepage! Whisk together your caramel sauce and bourbon (careful, it’ll smell amazing!) and pour it right over the top. Use a spoon to spread it into all those holes if needed.

Finishing Touches

Now comes the hardest part – waiting! Let that beautiful cake cool completely, at least an hour. I know it’s tempting, but if you add the whipped cream too soon, it’ll just melt into a sad puddle. Once it’s cool, spread on that fluffy whipped cream and sprinkle with pecans. The contrast of cool cream and crunchy nuts with the warm, boozy cake? Absolute heaven!

Why You’ll Love This Pumpkin Caramel Bourbon Poke Cake

Listen, this pumpkin caramel bourbon poke cake is basically fall magic in a pan! Here’s why it’s my go-to dessert:

• The caramel-bourbon glaze keeps the cake insanely moist – every bite melts in your mouth
• Using a box mix means easy prep (we all need shortcuts during the holidays!)
• Warm pumpkin spice + rich caramel + that hint of bourbon = the ultimate festive flavor combo
• It’s a total crowd-pleaser – my Thanksgiving table isn’t complete without it!

Seriously, one taste and you’ll understand why this cake disappears faster than Halloween candy!

Pumpkin Caramel Bourbon Poke Cake Tips for Success

Let me share my hard-earned tricks for the perfect pumpkin caramel bourbon poke cake every time! First – don’t be shy with those skewer holes – poke deep and poke often so that glorious caramel-bourbon mix seeps into every cranny. Room-temperature eggs blend smoother into the batter (just set them out 30 minutes before baking). And whatever you do, don’t overbake – pull it at 25 minutes and check. Leftovers? They actually get better after a night in the fridge – the flavors melt together beautifully!

Ingredient Substitutions & Variations

No bourbon on hand? Swap in 1 teaspoon vanilla extract for that rich depth. Out of pecans? Toasted walnuts work just as well for crunch. I’ve used homemade caramel when I’m feeling fancy, but store-bought saves time without sacrificing flavor. For extra spice lovers, a sprinkle of cinnamon in the whipped cream is divine!

Storing and Serving Pumpkin Caramel Bourbon Poke Cake

Here’s my golden rule for this pumpkin caramel bourbon poke cake: keep it covered in the fridge (those flavors get even better overnight!). It’ll stay fresh for up to 3 days – just wait to add the whipped cream and pecans right before serving so they stay fluffy and crisp. Trust me, cold leftovers with my morning coffee might just become your new favorite breakfast!

Pumpkin Caramel Bourbon Poke Cake FAQs

Can I make this cake without alcohol?
Absolutely! Just swap the bourbon for 1 teaspoon of vanilla extract – you’ll still get that rich depth of flavor. My niece requests this version every year!

Can I freeze pumpkin caramel bourbon poke cake?
You bet! Freeze just the cake (without toppings) for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream and pecans before serving.

Why did my caramel pool at the bottom?
No worries! This happens if the glaze cools too much before pouring. Warm it slightly and use a spoon to spread it evenly over the warm cake.

Can I use homemade pumpkin puree instead of a mix?
The box mix gives perfect texture, but if you’re adventurous, substitute with 2 cups puree + standard dry ingredients. Texture will be denser but still delicious!

Nutritional Information

Just a friendly heads up – nutrition values here are estimates and will vary based on your specific ingredients and measurements. Those caramel-loving forks might affect the count too!

Did you make this recipe?

I’d love to hear how your pumpkin caramel bourbon poke cake turned out! Leave a comment or tag me in your photos – nothing makes me happier than seeing your creations!

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