Description
A cozy fall dessert baked in a skillet—this pumpkin cinnamon roll cake is swirled with brown sugar and topped with warm spiced icing.
Ingredients
For the Dough:
1 ½ cups all-purpose flour
⅓ cup sugar (white or brown)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk of choice
½ cup unsalted butter, melted
½ cup pumpkin puree
1 egg
1 teaspoon vanilla extract
For the Spice Glaze:
½ cup unsalted butter, melted
¼ cup brown sugar
1½ teaspoons pumpkin pie spice
For the Pumpkin Spice Icing:
1 cup powdered sugar
1–2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
Instructions
Preheat Oven: Heat oven to 350°F (175°C). Grease a 9-inch cast iron skillet with butter.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, combine milk, melted butter, pumpkin puree, egg, and vanilla.
Combine Batter: Pour wet ingredients into the dry mixture and stir until just combined.
Add to Skillet: Spread batter evenly into the prepared skillet.
Make Spice Glaze: In a small bowl, stir together melted butter, brown sugar, and pumpkin pie spice.
Swirl: Pour glaze over batter and swirl with a knife.
Bake: Bake for 27–30 minutes or until a toothpick comes out clean. Cool for 10 minutes.
Prepare Icing: Mix powdered sugar, milk, vanilla, and pumpkin pie spice. Drizzle over warm cake.
Serve: Slice and serve warm!
Notes
Use white or brown sugar based on your flavor preference.
This cake is best served warm, straight from the skillet.
Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Fall Baking
- Method: Baking, Skillet
- Cuisine: American
