Pumpkin Lava Cake

By Carroll Pellegrinelli

Updated 11/29/18

Pumpkins
I, DL., Flickr/CC 2.0
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 6 to 12 servings

If you are looking for unique pumpkin flavored desserts, other than the standard pumpkin pie, check out this Pumpkin Spiced Lava cake. This decadent treat is made with sugared pecans, a cream cheese glaze, and a caramel sauce to make it over the top good. 

This recipe calls for a 6 cup bundtlette pan to make individual cakes. 

Ingredients

  • For the Sugared Pecans:
  • 1 egg white
  • 1 1/2 teaspoon water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 pound pecans (halves)
  • For the Pumpkin Lava Cake Dry Ingredients:
  • 3 cups​ flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • For the Pumpkin Lava Cake Wet Ingredients:
  • 4 eggs
  • 1 cup butter (melted and cooled, or 1 cup vegetable oil)
  • 1 can pumpkin (solid packed, or 15 ounces of fresh puree)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  • For the Caramel Sauce:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup heavy cream

Steps to Make It

First, Make the Sugared Pecans:

  1. Preheat oven to 300 degrees F.

  2. With a fork, beat egg white and water.

  3. Combine salt, cinnamon, and sugar in a resealable plastic bag.

  4. Place pecans in egg mixture. Remove with a slotted spoon to drain off extra moisture.

  5. Place in bag and shake. Bake for 30 to 45 minutes, in a foil-lined pan, stirring every 15 minutes. Set aside.

Next, Make the Pumpkin Lava Cake:

  1. Preheat oven to 350 degrees F. Grease and flour 6 cup Bundtlette cake pan.

  2. In a large bowl with a wire whisk, combine the dry ingredients.

  3. In a small bowl, combine the wet ingredients. Hand whip until combined.

  4. Add wet ingredients to dry ingredients. Mix until just combined.

  5. Spoon into prepared 6-cup Bundtlette pan.

  6. Bake Pumpkin Lava Cakes for 20 to 30 minutes. 

  7. Cool in pan on wire rack for 10 minutes. Remove Pumpkin Lava Cakes from pan and finish cooling on rack.

While Cakes Are Baking Make Cream Cheese Glaze:

  1. Beat cream cheese until very creamy.

  2. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine.

  3. Add more milk to get desired consistency for drizzling.

Finally, Make Caramel Sauce:

  1. Melt butter in heavy saucepan.

  2. Add sugar and stir over low heat until dissolved.

  3. Increase heat and boil for 3 minutes.

  4. Remove from heat and when bubbles subside, stir in cream. Makes 1-1/2 cups.

For Serving:

  1. Drizzle some caramel sauce on the plate.

  2. Place one of the Pumpkin Lava Cake on top of the sauce.

  3. Next drizzle and/or spoon Cream Cheese Glaze on and around the top of cake. Allow to run down sides. Drizzle a bit more caramel over the top of the glaze.

  4. Place in microwave and heat for 15 to 20 seconds, depending on microwave wattage.

  5. Sprinkle sugared pecans all around plate and top of cake just before serving.

Tip

  • To save time, you could make the pecans, cakes, glaze and caramel sauce earlier in the day.