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Pumpkin Caramel Lava Cakes Recipe

This pumpkin caramel lava cakes recipe blends moist pumpkin cake with warm, gooey caramel in the center. Recipe courtesy Jocelyn of Grandbaby Cakes.

Servings: 3

Active time: 10 minutes

Total time:


  • 3 oz white chocolate
  • 6 Tbsp salted butter
  • 1/4 c all-purpose flour
  • 3/4 c confectioners' sugar
  • 1 tsp pumpkin pie spice
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/3 c canned pumpkin
  • 1 1/2 tsp pure vanilla extract
  • 6 individual caramel candies, unwrapped
  • sea salt to taste


  1. Preheat oven to 425°F.
  2. Add white chocolate and butter to a microwave-safe, medium-sized bowl and heat in intervals of 20 seconds; stirring after each heating until completely melted and smooth.
  3. Whisk in flour, sugar, and pumpkin pie spice until batter is smooth.
  4. Whisk in eggs, egg yolk, pumpkin, and vanilla extract until the batter is well blended.
  5. Using 3 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Add two caramels into each ramekin and sprinkle with sea salt  (about 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.
  6. Bake cakes for 14-17 minutes and remove from oven. The cakes should be set on the outsides but still jiggly in the center.
  7. Let cool for 2 minutes; take a knife and run along the inside of each ramekin to help release the cake.
  8. Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.