If you love fall flavored desserts (aka anything pumpkin), then you absolutely have to make this recipe. A super moist, almost lava like pumpkin cake is stuffed with pecans and a sweet sugary layer. The hardest part of making this cake is having to wait for it to bake. But seriously, smelling the deliciousness cooking in the oven is practically impossible to resist. So take a shower, read a book and do anything to try to pass the time before you can bite into this amazing dessert. You also might want to find a good hiding spot for this cake once it’s done so that you can keep it all to yourself…

 

Ingredients:

1 cup + 3 tablespoons all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla

topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cups very hot water

 

Instructions:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

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Quick tip: Drizzle this cobbler with caramel sauce and top it with ice cream for an extra luxurious treat.

Recipe and image courtesy of Lauren’s Latest.