Pumpkin Skillet Cake with Caramel and Toffee
PUMPKIN SKILLET CAKE WITH CARAMEL AND TOFFEE
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Hi everyone! Happy Friday! I really hope that you’re not sick of pumpkin yet, because this pumpkin skillet cake is to die for. Truth be told, I stumbled upon this recipe by accident. I was actually trying to make a cookie type recipe but after I got all the batter mixed together, it was really thick. I wanted to roll with it and I am glad I did. This cake is magical. The cake itself isn’t too sweet. The bursts of caramel bits and the toffee make it sweet and it creates a great balance of flavor.
The cast iron skillet makes a big difference when baking this cake. It creates a nice crust on the outside of the cake. It doesn’t make it hard, it makes it a nice golden color and slightly crisp. Cast iron skillets are great for making sweet and savory dishes. I use this one at least once a week. I think it beats a regular old frying pan any day and if they are taken care of, can last forever!
Tips for this skillet cake:
The batter will be thick, like I said above. Don’t worry. It will bake into a nice, slightly dense, but perfectly cakey cake.
- I chose to use caramel bits and toffee bits in my cake. You can substitute in virtually any other mix-ins you’d like, such as white or milk chocolate chips or m&ms. Anything that is sweet will balance out the flavor of the cake.
- Since I like my sweets on the sweeter side, I added a scoop of vanilla ice cream to the top of the warm cake and a drizzle of caramel. This really put the cake over the top. The vanilla ice cream melted and soaked into the cake and it was just divine. I highly recommend it. Go big or go home!
Lastly, you can definitely bake this cake in a cake pan if you don’t have a cast iron skillet. You will have to adjust the baking time slightly, but it will still be just as tasty. Also, if you don’t eat all of the cake at once, I recommend heating it up the next time you eat it. It will make the caramel gooey again and make that ice cream melt when you put it on top!
I hope you enjoy this pumpkin skillet cake as much as we did!
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup melted butter
- 1 cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ½ cup caramel bits
- ½ cup toffee bits
- Vanilla ice cream and caramel drizzle, optional
- Preheat oven to 350 degrees and grease your cast iron (or cake pan) with cooking spray or butter.
- In a medium bowl, sift together the flour, baking soda, baking powder and pinch of salt.
- Melt the butter and set aside to cool off a bit.
- In a large bowl cream together both sugars, the egg and vanilla. Slowly add the melted butter and continue mixing. Add in the pumpkin puree and pumpkin pie spice and mix until combined.
- Slowly add in the flour mixture and keep mixing. This batter will be thick. A kitchen aid mixer works well for this or mixing it by hand. I don’t think a handheld mixer will have the power.
- Once all the batter is mixed, fold in the caramel bits and toffee bits.
- Pour the batter into your greased pan and spread out evenly. I sprinkled a few more caramel bits and toffee bits on the top to make it look pretty.
- Bake @ 350 degrees for 25 to 30 minutes, or until a toothpick is inserted into the middle and it comes out clean. For a cake pan, bake 30-35 minutes or until the toothpick comes out clean.
- Serve warm with vanilla ice cream on top and a drizzle of caramel syrup!