Pumpkin-Caramel-Bourbon Poke Cake

Ingredients

• 1 box white cake mix
• 1 cup pumpkin puree
• 3/4 cup water
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 (14 ounce) can sweetened condensed milk
• 1 (11 ounce) jar caramel sauce
• 1/4 cup bourbon

Directions

1. Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
2. In a large bowl, combine the cake mix, pumpkin puree, water, eggs, oil, cinnamon, nutmeg and ginger. Beat until well blended.
3. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and let cool for 10 minutes. Using the handle of a wooden spoon, poke several holes in the top of the cake.
5. In a medium bowl, whisk together the sweetened condensed milk, caramel sauce and bourbon until blended. Pour the mixture over the cake, making sure it goes into the holes.
6. Let the cake cool completely before serving.

Interesting Facts

• Poke cakes were invented in the 1970s as a way to make moist and delicious cakes.
• The bourbon adds a nice depth of flavor to the cake and helps to balance the sweetness of the caramel.
• Poke cakes are a great way to use up any leftover pumpkin puree.