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:
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Preheat oven to 300 degrees F.
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With a fork, beat egg white and water.
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Combine salt, cinnamon, and sugar in a resealable plastic bag.
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Place pecans in egg mixture. Remove with a slotted spoon to drain off extra moisture.
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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:
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Preheat oven to 350 degrees F. Grease and flour 6 cup Bundtlette cake pan.
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In a large bowl with a wire whisk, combine the dry ingredients.
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In a small bowl, combine the wet ingredients. Hand whip until combined.
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Add wet ingredients to dry ingredients. Mix until just combined.
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Spoon into prepared 6-cup Bundtlette pan.
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Bake Pumpkin Lava Cakes for 20 to 30 minutes.
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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:
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Beat cream cheese until very creamy.
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Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine.
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Add more milk to get desired consistency for drizzling.
Finally, Make Caramel Sauce:
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Melt butter in heavy saucepan.
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Add sugar and stir over low heat until dissolved.
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Increase heat and boil for 3 minutes.
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Remove from heat and when bubbles subside, stir in cream. Makes 1-1/2 cups.
For Serving:
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Drizzle some caramel sauce on the plate.
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Place one of the Pumpkin Lava Cake on top of the sauce.
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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.
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Place in microwave and heat for 15 to 20 seconds, depending on microwave wattage.
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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.