The Best Pumpkin Cake Recipe Ever Make It Now

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The Perfect Dessert For Your Thanksgiving Table

It's time to find the perfect pumpkin cake recipe! This dense, moist pumpkin cake is poked full of caramel and blanketed with thick bourbon-infused cream cheese frosting for a triple-crown dessert!

I am always so excited for pumpkin season. I love anything pumpkin-flavored, and I have a ridiculous fondness for pumpkins in every shape, size, and color. To be honest, it borders on obsession.

I love baby boo pumpkins, warty pumpkins, flat pumpkins, white pumpkins, gray pumpkins, and 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!

It's Time For Pumpkin Cake And Pumpkin Everything

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 have to 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!

How To Make This Pumpkin Cake Recipe

It's so quick and simple to make! This pumpkin cake recipe starts with a cake mix and a 15-ounce can of pumpkin puree. What could be easier? The batter is thick and tantalizingly fragrant!

If you want to get fancy, you could bake it as a bundt or layer cake and adjust the baking times. Me? I wanted a simple but amazingly tasty cake, 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.

I Want To Kiss The First Person That Made A Poke Cake

Remove the cake from the oven and put it on a cooling rack. While it's still hot, grab a wooden spoon with a round handle and poke holes all over the cake about one and one-half 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.

So thank you, mystery baker, whoever you are. We love you.

How To Make The Decadent Cream Cheese Frosting

Please wait for the cake to cool before you add the frosting.

I hope you set out the butter and cream cheese to soften. You did, didn't you? The frosting is super simple 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 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 for this pumpkin cake recipe, and who doesn't think that's a good idea? Be sure to lick the beaters; it is your right as the frosting maker! After all, you're the one who has to do the dishes, right?

I garnished the top with a sprinkle of cinnamon. I could have used nutmeg. My husband isn't nuts about nuts on a cake or fudge, so I left them off. But my daughter and I think that chopped party peanuts would add a salty, crunchy, amazing element.

What a great cake to serve at Thanksgiving! Wait, it's easy to make; why not serve it tonight?

PRINTABLE RECIPE CARD

Yield: 16 servings

Pumpkin Caramel Poke Cake With Bourbon Cream Cheese Frosting

Print

A dense moist cake that's infused with caramel and topped with a thick layer of decadent bourbon-laced cream cheese frosting.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Cake

• 1 box yellow cake mix
• 1  15-ounce can pumpkin puree (not pumpkin pie filling)
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1/4 cup water
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 to 1.5 cups caramel syrup (ice cream topping)
• 1/2 cup chopped salted party peanuts for garnish (optional)

Frosting

• 1 8-ounce block cream cheese, softened at room temperature
• 1 stick butter (1/2 cup) softened at room temperature, not melted
• 2 tsp vanilla
• 3-4 Tbsp bourbon
• 1/2 tsp salt
• 3-4 cups powdered sugar

Instructions

1. Preheat oven to350 degrees.
2. Spray or grease the bottom only of a 13" x 9" pan.
3. Mix all ingredients and beat well. The batter should be thick and smooth.
4. Bake 30 minutes or until toothpick or cake tester inserted in the center of the cake comes out clean. The cake should pull away slightly from the edges of the pan.
5. While the cake is still hot, use the round handle of a wooden spoon to poke holes in the cake. Holes can be about 1 1/2" apart.
6. Pour caramel sauce evenly in the holes.
7. Let cake cool completely before frosting, about an hour.
8. Add your desired garnish after the cake is frosted.

Frosting

1. Beat cream cheese, butter, bourbon, and vanilla together until light and fluffy.
2. Add powdered sugar gradually, beating well until the desired spreading consistency is achieved.
3. If it is too thick, add a bit of milk. If too thin, add a little powdered sugar at a time.
4. Spread evenly over top of the cake.
5. If desired, add a garnish of chopped salted peanuts.
6. Optional: If you don't want to add nuts, a sprinkle of cinnamon or nutmeg makes an attractive garnish.
   
   

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 679Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 483mgCarbohydrates: 133gFiber: 1gSugar: 117gProtein: 4g

Here are my other personal favorite poke cakes. You oughta try them too Candy Bar Poke Cake, Rhubarb Poke Cake, Coconut Chocolate Almond Poke Cake! And by the way, what's your favorite pumpkin recipe? Do you have anything you'd like to share? If you do, I'd love to hear from you!

If you liked this pumpkin cake recipe, you are my people! If you enjoyed this recipe today, please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. It would sure tickle me, and I'd be ever so grateful; thank you! 

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Love, GB (Betty Streff)

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