Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 519
- Carbohydrate: 48g
- Fat: 34g
- Fiber: 3g
- Protein: 5g
- Sugar: 30g
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