MAKES 1 (9 X 13-INCH) CAKE
Imagine you are in the heartland of Kentucky, where there is only one drink to be reckoned with, and that drink is bourbon. Now, in that same heartland rich with bourbon distilleries, there is a wedding of bourbon and toasty pecans, and you were invited. Celebrate the joy of this match made in heaven with Bourbon Pecan Poke Cake.
Nonstick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
1 cup sour cream
⅓ cup vegetable or canola oil
¼ cup water
4 large eggs
⅓ cup plus 1 tablespoon bourbon
Bourbon Pecan Caramel Frosting
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, sour cream, oil, water, eggs, and 1 tablespoon of the bourbon. Scrape down the sides of the bowl and beat on medium speed for 2 minutes. Pour the batter into the prepared pan.
Bake for 28 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the tines of a fork. Drizzle the remaining ⅓ cup bourbon in a thin stream over the poked holes and allow to seep into cake.
Frost the cake with the Bourbon Pecan Caramel Frosting. Serve warm or at room temperature.
TIP
For a deeper pecan flavor, substitute a butter pecan cake mix for the yellow cake mix. Proceed with the recipe as directed.