Easy skillet cakes are my family’s favorites. They’re easier to manage than baking a whole cake in cake pans. Sometimes, we just crave for something sweet and heavenly, and this skillet cakes recipes are just within reach. It doesn’t hurt that they all taste really good. It’s like hitting the jackpot twice- “easy and delicious” in one amazing cake!
Check out what my friends over at Recipe Girl have to say about this recipe:
“Using a cast iron skillet to bake cakes is something my grandmother used to do. I love the rustic result. A Butterscotch Glaze is drizzled on top…!”
My Mom used to do this too, something she got from my grandmother. Skillet cakes are really convenient, which is why we often had it when I was a kid. They have the same marvelous taste of regular cake; just a tad bit easier to bake!
Ingredients
CAKE:
3/4 cup (1 1/2 sticks) Land O Lakes salted butter, at room temperature
1 1/2 cups Domino granulated white sugar
3 large Eggland’s eggs
1 teaspoon McCormick vanilla extract
3/4 cup Libby’s unsweetened pumpkin puree
1 cup Gold Medal® White Whole Wheat Flour
1/2 cup Gold Medal® All-Purpose Flour
1 teaspoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1/2 teaspoon McCormick ground cinnamon
1/4 teaspoon McCormick ground nutmeg
1/8 teaspoon McCormick ground cloves
1/3 cup Borden buttermilk
1/2 cup finely chopped Fisher pecans (optional)
GLAZE:
2 cups Domino powdered sugar, sifted
1/2 cup Smucker’s butterscotch (or caramel) syrup
1 to 2 tablespoons Borden milk
EXTRA:
flaky sea salt
Instructions
- Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.
- To make the cake: In a large mixing bowl, using an electric mixer to combine the butter and sugar until they are well mixed. Mix in the eggs, vanilla and pumpkin.
- In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.
- To make the glaze: In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another tablespoon of milk. It should be of thick “drizzling” consistency.
- Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you’re into adding sea salt, sprinkle it on top!
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Quick Tip: If you don’t wish to use white whole wheat flour, you can certainly use ALL all-purpose flour in this recipe.
Thanks again to Recipe Girl for this amazing recipe!
