Pumpkin Caramel Bourbon Poke Cake

• 1 cup pumpkin puree
• 3/4 cup white sugar
• 1/2 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
• 1/4 teaspoon salt
• 1/2 cup caramel sauce
• 1 tablespoon bourbon, divided
• 1 cup heavy whipping cream
• 1/2 cup chopped toasted pecans

1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
2. Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
5. 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.
6. 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.

pumpkin puree, white sugar, canola oil, eggs, pumpkin pie spice, vanilla, flour, baking soda, baking powder, salt, caramel sauce, bourbon, heavy whipping cream, pecans

Taken from www.allrecipes.com/recipe/259691/pumpkin-caramel-bourbon-poke-cake/ (may not work)