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Pumpkin Lava Cake


We went to LongHorn Steakhouse the other day just so I could have their new Pumpkin Spiced Lava Cake. Just so you know, I thought it would be like a Molten Lava Cake. No such luck. It was slightly larger than a regular cupcake that had a hole in the middle. Warm cream cheese frosting melted from the top. They dressed-up the bland pumpkin cake and cream cheese frosting with a drizzle of caramel sauce (it's supposed to be made with bourbon - I didn't taste it) and sugared pecans. You can make a much better one with this recipe.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 - 12 servings


  • 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 pecan halves
  • Pumpkin Lava Cake
  • 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
  • ----
  • 4 eggs
  • 1 cup butter, melted and cooled or 1 cup vegetable oil
  • One 15-ounce can solid packed pumpkin or fresh puree
  • Cream Cheese Glaze
  • 4 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  • Caramel Sauce
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup heavy cream


Make the Sugared Pecans First:

Preheat oven to 300 degrees F. With fork, beat egg white and water. Combine salt, cinnamon and sugar in a resealable plastic bag. Place pecans in egg mixture. Remove with slotted spoon to drain-off extra moisture. 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:

Preheat oven to 350 degrees F. Grease and flour 6 cup Bundtlette cake pan. In a large bowl with a wire whisk, combine first set of ingredients. In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Spoon into prepared 6-cup Bundtlette pan. Bake Pumpkin Lava Cakes for 20 to 30 minutes. 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:

Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Finally, Make Caramel Sauce:

Melt butter in heavy saucepan. Add sugar and stir over low heat until dissolved. Increase heat and boil for 3 minutes. Remove from heat and when bubbles subside, stir in cream. Makes 1-1/2 cups.

For Serving:

You could make the pecans, cakes, glaze and caramel sauce earlier in the day. To serve, drizzle come caramel sauce on the plate. Place one of the Pumpkin Lava Cake on top of the sauce. Next drizzle and/or spoon Cream Cheese Glaze on and around top of cake. Allow to run down sides. Drizzle a bit more caramel over top of glaze. Place in microwave and heat for 15 to 20 seconds, depending on microwave wattage. Sprinkle sugared pecans all around plate and top of cake just before serving.

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