Thanksgiving Series: Pumpkin Pecan Lava Cake


Thanksgiving is almost here, and with it comes the end of pumpkin season. I don’t know about you but I definitely feel like I need one last amazing pumpkin hurrah, and pumpkin pie alone just won’t cut it (of course I’ll have some pie too!). Enter Pumpkin Pecan Lava Cake. It’s gooey pumpkin caramel-like lava, crunchy sugar and pecan topping, cinnamon-y sweet and a perfect Thanksgiving dessert. Best of all it is so easy and fast (1 hour) and I already had most ingredients in my kitchen. This cake puts up a fight for making pumpkin season last a little longer!




Pumpkin Pecan Lava Cake




  • 1 heaping cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup pumpkin puree
  • 1/4 cup almond or soy milk
  • 1/4 cup melted Earth Balance
  • 2 teaspoons vanilla
  • 1/4 cup chopped pecans


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • Sprinkle of cinnamon
  • 1 1/2 cups super hot water


Preheat oven to 350 and lightly grease/butter a loaf pan.

In a medium mixing bowl, mix together flour, baking powder, sugar, salt and spices and set aside.

In a small mixing bowl, mix together pumpkin, almond milk, melted butter, and vanilla until combined. Pour wet ingredients into dry and mix well until batter is thick. Lightly mix in ¼ cup chopped pecans.




Pour mixture into the loaf pan and spread the batter evenly.


In a small bowl, mix together the topping ingredients (that’s 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup chopped pecans, sprinkle of cinnamon). Pour sugar mixture on top of the cake evenly.


Next, warm 1 1/2 cups water. The water from my kitchen faucet gets hot enough it steams so I used that. You don’t want it to be boiling but it should be hot enough that you can’t touch it comfortably. Pour the water over the top of the cake evenly and do not stir!


Yes, you read that right. If you’re anything like me you’re going to feel very uncomfortable right now. There was some serious kitchen pacing and fidgeting after I did this, thinking “OMG I screwed this whole thing up! It’s a water park in there! My cake is a tiny water park.” But don’t worry! The oven will turn this disaster into hot pumpkin lava. So pour the water over, put it in the oven for 40-50 minutes and forget about it. The cake is done when the middle is set. I also recommend baking this on top of a cookie sheet in case it boils over.


Serve warm, topped with vanilla ice cream! I like Coconut Bliss Vanilla.


Look at that lava!


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