Pumpkin Caramel Bourbon Poke Cake Recipes

CARAMEL PUMPKIN POKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
• Pour into lightly greased 9x13 cake pan.
• Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
• Cool completely (you can place in the fridge or freezer to cool if desired).
• When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
• Poke halfway down the cake, not all the way to the bottom.
• Pour ice cream topping in holes and over cake.
• Spread whipped topping over cake and sprinkle on toffee bits.
• Refrigerate 2 hours before serving.

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.