Description
A moist pumpkin cake soaked in a caramel bourbon glaze, topped with whipped cream and pecans.
Ingredients
Scale
- 1 box (15 oz) pumpkin spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup caramel sauce
- 2 tbsp bourbon
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Mix cake mix, water, oil, and eggs until smooth. Pour into pan.
- Bake 25-30 minutes or until a toothpick comes out clean.
- Whisk caramel sauce and bourbon. Poke holes in the warm cake with a skewer and pour the glaze over it.
- Let cool completely. Top with whipped cream and pecans before serving.
Notes
- Use a fork or skewer to poke holes for better glaze absorption.
- Non-alcoholic option: Replace bourbon with 1 tsp vanilla extract.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
