Dulce de Leche Stuffed Pumpkin Lava Cakes
Anytime I want to impress my family and friends, I make these restaurant-worthy White Chocolate Pumpkin Lava Cakes stuffed with Dulce de Leche. I am always blown away by how easy it is to make yet elegant these are. They take only 10 minutes to prepare and 20 minutes to bake, so the total time is 30 minutes from start to finish. I serve them topped with whipped cream and ground cinnamon.
There is no shortage of Pumpkin Desserts on my blog. I am obsessed with fall, the colors, and the flavors that come with it. I highly recommend trying a few of my favorites, such as Pumpkin Pound Cake or Pumpkin Creme Brûlée. When I am short on time, this Pumpkin Pie Fudge is a great alternative, and kids love it. As you can see, I fully embrace the season and indulge in the glorious pumpkin-flavored desserts.
Table of contents
Homemade pumpkin lava cakes are a guaranteed showstopper, and they definitely taste like I have been laboring in the kitchen all day, yet they are one of the simplest desserts anyone can make. Moist and tender white chocolate pumpkin cake, paired with Dulce de Leche, is a match made in heaven, especially with the beautiful pumpkin spice flavor, and topped with fluffy whipped cream!
If you want to serve a pumpkin dessert that is not pie, this is the way to go! The mini cakes are best served warm, and the dulce de leche becomes an ocean of delicious, melted goodness when the cakes are cut into them. Each bite is a luscious culinary experience, filled with seasonal aromas and incredible textures. This cozy and satisfying fall dessert is ideal for special occasions, celebrations, and comforting family dinners!
Why you will love this recipe
- Cake with a gooey center: Everyone likes to lick the spoon when mom makes cake, but these cakes are even better! To me, a lava cake is all about the center, and this one is filled with dulce de leche, which pairs heavenly with the white chocolate pumpkin cakes.
- Fancy enough for a party: They look fancy, taste incredible, but they are so easy to make! I love serving these for Thanksgiving; they always steal the show, and the best part is that they are so easy to make, but no one has to know that.
- Few ingredients: With fewer than 10 ingredients, this dessert is so simple that there may be no need for a shopping trip.
- The perfect fall treat: Whether it is for Thanksgiving, a party, or just a treat for the kids, this is a great fall dessert to make.
What you will need
- Wet ingredients: I highly recommend using unsalted butter to control the amount of salt that goes into these cakes. I use my own homemade pumpkin puree because it is all-natural and tastes incredible. I include four extra egg yolks to add moisture, richness, and smoothness. I also have an easy recipe for Instant Pot dulce de leche that only takes a few minutes to prepare.
- Dry ingredients: All-purpose flour works perfectly for this recipe because it has just enough gluten for structure while still keeping the dough soft and the crumb tender.
- Seasonings: Pumpkin spice is the most essential seasoning, as it creates a warm, holiday flavor and scent. I also add powdered sugar to give it some extra sweetness and vanilla for a warm, herbal hint.
How to make
Preheat the oven: First, preheat the oven to 425°F. Then, butter six ramekins and place them on a baking sheet.
Melt: Next, melt the white chocolate and butter in the microwave for 20 seconds at a time, stirring each time, until they are completely melted.
Make the batter: Then, I whisk in the powdered sugar, pumpkin spice, pumpkin puree, vanilla, and flour.
Add the eggs: Now, I whisk in the eggs before adding the egg yolks and whisking them well. They should be whisked until they are thick and foamy.
Bake the cakes: Afterward, I fill the ramekins halfway with the batter, add one tablespoon of dulce de leche, and then top with more pumpkin batter. Once they are all full, I put them in the oven and bake them for 14 to 15 minutes.
Rest and serve: When the edges are set and the middle is slightly jiggly, I remove them and let them rest for 5 minutes before serving.
Expert tip
How to remove lava cakes from the ramekins
The easiest way to remove them is to prepare the ramekins in advance. Ensure they are well-greased before pouring in the batter. Butter works better when I want a buttery flavor or a crisp outer layer. However, oil is also a good choice, as it works well with high temperatures. Do not try to remove the cake until it has rested for at least five minutes. Then, run a butter knife around the edges, place a plate on top, and flip it over. It should fall right out.
More tips to consider:
- Always let them rest before serving. The molten center must set, or it will run all over the place.
- Make sure the eggs are beaten until they are very thick, foamy, and light in color. This helps the batter become light and fluffy.
- Be sure to use pumpkin puree instead of canned pumpkin pie filling. Otherwise, it will be extra sweet and runny.
- If using a different filling (like ganache), chill it before using it so it holds its shape.
- Timing is important. Check your cakes at 14 minutes. If the edges are set and the middle is jiggly, they are probably done. Overcooking it can make the lava dry up.
Recipe variations and add-ins:
- Orange chocolate: Instead of using white chocolate, opt for orange chocolate melting wafers to add a festive touch. They taste like milk chocolate, but they are orange, so your cakes are more like pumpkins.
- Caramel sauce: Another way to top these adorable cakes is with my luscious caramel sauce. It is easy to make with just a few ingredients.
- Chocolate chips: Sometimes I make these pumpkin cakes even more delicious by adding butterscotch chips. The flavor blends so well with the pumpkin and dulce de leche.
- Frosting: If dulce de leche is too rich for your kids, try my cream cheese frosting. It can even be flavored with pumpkin pie spice. Just be sure to chill it before adding it to the batter so it will hold its shape.
- Add nuts: Sometimes, I like to add chopped pecans on top for a sweet and nutty flavor with some texture.
Serving suggestions:
These attractive fall dessert cakes pair perfectly with my pumpkin pork chops, topped with a maple mustard dressing and served with chunks of pumpkin and apples seasoned with orange zest, brown sugar, and nutmeg. I also like to serve them after a copious and hearty pumpkin pot roast. Either one of these dishes works well for a weeknight meal or a special occasion, as they are easy to prepare and taste phenomenal.
Pumpkin lava cakes are better served hot immediately, topped with whipped cream or ice cream. I prefer vanilla ice cream for mine, but my kids enjoy theirs with Oreo ice cream. This is actually really easy to make with just three ingredients and no ice cream maker! To drink, I serve the adults my Starbucks copycat pumpkin spice latte, which tastes way better than theirs. And the kids get a pumpkin pie smoothie.
How to store leftovers:
- Refrigerate: I store my leftover dulce de leche-stuffed pumpkin lava cake in a sealed container in the refrigerator for up to five days.
- Freezing: To freeze, I chill them separately in the fridge for several hours first, wrapped in plastic and placed in freezer bags. Then, they can be stored in the freezer for up to three months.
- Defrost: To thaw, I place them in the fridge overnight.
- Reheating: I reheat mine for 30 to 40 seconds in the microwave.
Frequently asked questions
They can be substituted, but the taste and texture will be different. Caramel is made with butter, sugar, heavy whipping cream, and water, resulting in a more pourable texture. Dulce de leche is made by slowly simmering sugar and milk for hours until it caramelizes. There is no added cream, butter, or water. It is thicker and has a more distinctive milky flavor with a thicker consistency.
No, the filling is the dulce de leche, which is spooned between the layers of pumpkin cake batter. The cake batter cooks thoroughly around the filling while remaining liquid due to its consistency. While some recipes use ganache or another filling, I prefer the dulce de leche because its flavor blends so well with the pumpkin cake. Other recipes use less flour and more liquid ingredients, resulting in a moist center. But it is still safe to eat.
Using a toothpick will not work with this type of cake, as it has a gooey filling. I usually take mine out when the edges are set, but the middles are slightly jiggly. I shake the pan and see how the center moves. If you do decide to check it with a toothpick, poke it in the side of the cake. If it still has batter on it, keep baking it for a few more minutes.
This typically relates to the baking time. If the cakes are underbaked, they will lack the structure to hold together. The outside of the cake needs enough time to set and maintain the gooey center in place. If the oven temperature is not hot enough, this can also be a problem. In fact, if the oven is too hot, the cake can rise too soon and then fall as it cools. Check the oven temperature regularly with an oven thermometer to ensure it is heating properly.
More pumpkin desserts to try:
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Pumpkin Lava Cakes
Ingredients
- 2/3 cup white chocolate chopped
- 1/2 cup (1 stick) unsalted butter chopped
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 4 large egg yolks room temperature
- 6 tablespoons Dulce de Leche
Garnish:
- Whipped Cream or Vanilla Ice Cream
- Caramel Sauce
- Cinnamon
Instructions
- Preheat the oven to 425°F.
- Grease six 6-ounce ramekins with butter and place them on a baking sheet. Set aside.
- Add white chocolate and butter to a large microwave-safe bowl. Microwave for 1 minute, then stir. Continue microwaving in 10-15 second intervals until melted and smooth.
- Once the mixture has melted, whisk in the flour, powdered sugar, pumpkin spice, vanilla extract, and pumpkin puree until well combined.
- Whisk in the 4 whole eggs. Once fully combined, whisk in the egg yolks until well mixed, resulting in a smooth and shiny mixture.
- Fill the prepared ramekins with the pumpkin batter halfway. Add 1 tablespoon of Dulce de Leche to each ramekin, and then top with the remaining batter.
- Bake for 14-15 minutes, or until the edges are set. Remove from the oven and let stand for 5 minutes before serving.
- To remove the cakes from the ramekins, run a butter knife around the edges of the cake to loosen it, and invert it onto a serving plate.
- Place the items on serving plates and garnish with whipped cream or ice cream, a sprinkle of cinnamon powder, and drizzle with caramel sauce.
- Serve immediately and enjoy!
Video
Notes
How to remove lava cakes from the ramekins
The easiest way to remove them is to prepare the ramekins in advance. Ensure they are well-greased before pouring in the batter. Butter works better when I want a buttery flavor or a crisp outer layer. However, oil is also a good choice, as it works well with high temperatures. Do not try to remove the cake until it has rested for at least five minutes. Then, run a butter knife around the edges, place a plate on top, and flip it over. It should fall right out.
More tips to consider:
- Always let them rest before serving. The molten center must set, or it will run all over the place.
- Make sure the eggs are beaten until they are very thick, foamy, and light in color. This helps the batter become light and fluffy.
- Be sure to use pumpkin puree instead of canned pumpkin pie filling. Otherwise, it will be extra sweet and runny.
- If using a different filling (like ganache), chill it before using it so it holds its shape.
- Timing is important. Check your cakes at 14 minutes. If the edges are set and the middle is jiggly, they are probably done. Overcooking it can make the lava dry up.