Easy Pumpkin Lava Cake

You'll fall for this gooey pumpkin lava cake with a crunchy walnut brown sugar topping and self-making pumpkin 'caramel' filling! It's the easiest, most delicious dessert for pumpkin season! (egg-free)

Y'all. This pumpkin lava cake is the only dessert you will need all fall. It goes against all instinct when you make it, but you will not regret making it. Grab that half can of pumpkin in your fridge, get the ice cream ready, and get to baking!

Why You'll Love This Pumpkin Cake

What's not to love about a moist, tender pumpkin cake topped with a crisp walnut and brown sugar crust that hides a pool of gooey pumpkin caramel underneath? It's very straightforward to make and the results are instantly rewarding with a tender, gooey cake with all the best pumpkin spice flavors you crave. Topped with cold vanilla ice cream that instantly starts to get melty the moment it hits hot cake? *Insert all the cozy fall feels here.*

The Ingredients

• Flour - I use whole wheat pastry flour for all of my baking, including this cake. You can use all purpose if you'd like.
• Brown Sugar - Some will go in the cake and some is for the crunchy topping.
• Pumpkin Pie Spice - You can make your own if needed!
• Cinnamon - This will be used in the topping. Swap it for more pumpkin pie spice if you'd rather.
• Pumpkin Puree - Make sure to use canned 100% pumpkin, not pumpkin pie filling. Or make your own!
• Milk - Any milk or non-dairy alternative is fine.
• Butter - I always use salted, but unsalted is great too.
• Vanilla - How much vanilla is too much? The limit does not exist.
• Walnuts - For a delicious crunchy topping. You could also sub in pecans.
• HOT Water - This is key for the gooey filling. It will be poured on top of the batter and you will question yourself and the recipe. You're doing it right. I use my electric kettle to bring some water almost to a boil, then measure it into a shatter-proof measuring cup.

How To Make It

1. Whisk the flour, ½ cup brown sugar, pumpkin pie spice, baking powder and salt in a large bowl.
2. Add the pumpkin, milk, vanilla and melted butter and whisk to combine.
3. Spread the mixture into a round or square 8 to 10 inch baking dish. I use a cast iron skillet.
4. In a small food processor, pulse the walnuts, remaining brown sugar, and cinnamon until crumbly.
5. Sprinkle the walnut mixture on top of the batter.
6. Pour hot water over the top of the batter and walnut mixture, but DO NOT STIR.
7. Bake at 350°F for 35-45 minutes, or until the top is set and golden.
8. Remove from the oven and serve, preferably with ice cream.

Pro Tips for Making a Perfect Lava Cake

• The main thing here is DO NOT STIR after pouring the hot water onto the batter. Just pour it and stick the whole pan in the oven. I don't know how it works, it just does.
• When mixing the batter, careful not to over-stir the wet ingredients into the dry. Mix until the dry ingredients are completely moistened, but no need to over do it.

Storing Leftovers

This cake is best served right away while the 'lava' layer is still gooey. The cake will absorb the moisture as it sits, so leftovers won't have the same effect, though they're still delicious. Because of the moisture content of this cake, store leftovers in an airtight container in the refrigerator, then reheat in the microwave.

More Delicious Pumpkin Recipes You'll Love

• Healthy Pumpkin Streusel Coffee Cake
• Pumpkin Snickerdoodles
• Healthy Chocolate Chunk Banana Pumpkin Bread
• Healthier No-Bake Pumpkin Cheesecake
• Instant Pot Maple Pumpkin Spice Steel Cut Oatmeal

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published November 2016 and has been updated.