It's pumpkin cake time! And I'm excited! I have a ridiculous fondness for pumpkins in every shape, size, and color. To be honest, it
borders on is an obsession. (What's more, I find puns irresistible!)
I love baby boo pumpkins, warty pumpkins, flat pumpkins, white pumpkins, gray pumpkins, red pumpkins. No matter if they are short and squatty or tall and lean, I'm a fan. To me, every pumpkin is a thing of beauty! Oh boy, I just reminded myself of Dr. Suess for a second!!
Starbucks leads the charge to Pumpkin flavored everything beginning in late August. And by October, good gourd, the whole nation is swept into a frenzy of pumpkin fever! Why not? Pumpkin anything is pretty amazing!
I love decorating with pumpkins and love eating pumpkin every bit as much. Every fall, I can't wait to try out new pumpkin recipes.
You've got admit a dense moist cake with pumpkin, caramel, AND cream cheese frosting is already a winner. Spike that cream cheese frosting with bourbon? Now, my friend, we have a triple crown dessert!
And it's simple to make! This pumpkin cake recipe starts with a cake mix and a can of pumpkin puree. What could be easier? The batter is thick and tantalizingly fragrant!
If you want to get fancy, bake it as a bundt cake or as a layer cake and adjust the baking times. Me? I wanted simple, (but amazingly tasty). So, I baked it in a standard 9 x 13 pan.
Bake this beauty at 350 degrees for about 30 minutes until the edges pull away slightly from the edge of the pan. The cake tester should come out clean even in the tallest part of the cake.
Now, while it's still hot, grab a wooden spoon with a round handle and poke holes all over the cake about 1 1/2 inches apart. You want big, thirsty craters to soak up the caramel topping you're pouring in. Presto! Now, it's a pumpkin caramel poke cake!
Whoever that person was that bravely poked holes in a hot cake and poured something in it deserves our eternal thanks! This step produces a super moist cake with an added dimension of flavor.
I hope you set out the butter and cream cheese to soften. You did, didn't you? The frosting is super simple to make when you start with creamy soft butter and cream cheese.
Beat the cream cheese and butter together with the vanilla and bourbon until it's all nice and fluffy. Next, gradually add the powdered sugar until you get the right spreading consistency.
Powdered sugar can be a bit mysterious so do add it gradually. I found I needed about 3 1/2 cups. If it gets too thick, you can add a little more bourbon or even some milk. On the other hand, if it's too thin, add more powdered sugar until you are happy.
This makes a generous batch for a thick blanket of frosting on the cake and who doesn't think that's a good idea? Be sure and lick the beaters or why else would you be the one washing the dishes, right?
I garnished the top with a sprinkle of cinnamom. I could have used nutmeg. My husband isn't nuts about nuts on a cake or in fudge so I left them off. But my daughter and I think that chopped party peanuts would add a salty, crunchy, amazing element.
What's your favorite pumpkin recipe? Do have any you'd like to share? If you do, I'd love to hear from you!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)
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