Pumpkin Skillet Cake With Cream Cheese Frosting
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, softened, for greasing the skillet
- ⅔cup/160 milliliters vegetable oil
- 1cup/220 grams light brown sugar
- 3large eggs, at room temperature
- 1teaspoon vanilla extract
- 1⅓cup/170 grams all-purpose flour
- 1teaspoon ground cinnamon
- ¾teaspoon ground ginger
- ½teaspoon ground cloves
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 1¼cup/300 milliliters pumpkin purée
- 4tablespoons/55 grams unsalted butter, at room temperature
- 4ounces/115 grams cream cheese, at room temperature
- 2cups/245 grams confectioners’ sugar
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- 1¼cups/150 grams chopped candied pecans (or plain or toasted pecans), optional
For the Cake
For the Frosting
Nutritional analysis per serving (10 servings)
609 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 48 grams sugars; 6 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the cake: Heat the oven to 350 degrees. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the oil and light brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and mix after each addition until well incorporated. Mix in the vanilla extract.
- Step 2
Add the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt and mix well to combine. Add the pumpkin purée and mix until the batter is homogeneous. Pour the batter into the prepared skillet and spread into an even layer with a spatula.
- Step 3
Bake the cake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 30 to 35 minutes. Cool completely.
- Step 4
While the cake cools, make the frosting: In a medium bowl, using a rubber spatula or electric mixer, mix the butter and cream cheese until combined. Add the confectioners' sugar about ½ cup/60 grams at a time, mixing well to incorporate between additions. Add the vanilla and salt and mix to combine.
- Step 5
Frost the cooled cake with the cream cheese frosting in an even layer. If using, sprinkle the pecans evenly over the frosting.
Private Notes
Comments
I've made this two times now. Used 1/2 cup oil and 1/2 cup brown sugar. Plenty sweet and moist. Also, from years of experience I know that cream cheese frosting can be made with much less sugar and still be delicious For easier mixing, next time I will mix the pumpkin puree in with the eggs, sugar and oil and mix the dry ingredients separately before adding.
Why do you need a skillet? Can't you just use a 10" springform pan
I made this for Thanksgiving and it came out great! Guests said it was better than the pumpkin pie. I used allspice in place of cloves. I used a 15oz can of pumpkin puree and didn't bother mentioning. I changed up the frosting. I only used half the confectioner sugar (1 cup) and then drizzled some pure maple syrup until desired sweetness. I sprinkled some cinnamon on top to decorate. YUM. Will make again.
I followed the suggestions of others and reduced sugar and oil to 1/2 cup each and cut down the sugar in the frosting to 1 cup. Big hit with my pumpkin-pie loving husband. Texture was great and delicious overall, but still edging toward the sickly sweet side for me. Sprinkled the top with dry-roasted pecans (not candied) -- the nuts were critical for balancing the very sweet frosting. Used Bob's Red Mill 1-for-1 gluten free flour, worked great.
A perfect recipe!
Question: could this be made in an oven save stainless steel skillet, greased really well and with parchment paper on the bottom? My cast iron is 12”