This pumpkin praline skillet cake is topped with a sweet and salty praline topping. It’s the perfect dessert for fall!
With Halloween right around the corner and Thanksgiving on its way, I thought it would be fun to share a unique and festive recipe made with homemade pumpkin puree! This pumpkin skillet cake is moist, perfectly spiced and topped with a sweet and salty pecan praline. It’s absolutely divine!
When it comes to shopping for groceries, you can’t beat Harmons Grocery. It is by far the best place in Utah to buy seasonal items like sugar pie pumpkins, and all of the other ingredients for this cake. Their bulk section makes life so much easier, I love being able to grab the exact amount chopped pecans I need! After stocking up, I swung by their Pumpkin Patio Party, grabbed some chili and took it home to enjoy while we roasted our pumpkin. My kiddos were more than excited when I shared my pumpkin chocolate chip cookie with them. They sell them year-round, so you know they’re really good! Mmm… ????
While I generally use canned pumpkin puree for most of my recipes, it’s always fun to make your own when pumpkins are readily available. Nothing beats fresh or homemade! I grabbed a medium pumpkin, which was more than enough for this particular recipe, a small one would probably work just fine.
Here’s how to roast a pie pumpkin:
- Preheat oven to 350 degrees.
- Cut the top off of the pumpkin and discard it.
- Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
- Use a spoon (or your hands) to remove the seeds and strings. You can save the seeds to roast later if you’d like.
- Place the pumpkin cut-side down onto a lined baking sheet.
- Place in the oven and bake for 40-50 minutes or until the inside is tender.
- Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, discard the peel.
- Place in a blender or food processor and pulse until smooth.
Easy, right? It takes a bit of time, but aside from the prep work in the beginning, you can pretty much “set it and forget it.” And I mean, look at that gorgeous puree up there, it’s definitely worth it!
You’ll need 1 cup of puree to make this skillet cake. Whisk it into wet ingredients, then whisk in the dry ingredients until a smooth batter forms. Toss it into the oven and bake it for 20-30 minutes or until the top springs back when touched.
After the cake comes out of the oven all you need to do is boil the topping. It’s kind of like making caramel, only WAY less scary. Just let it simmer until it thickens, then add the vanilla, salt and pecans.
Side note: I used ¼ teaspoon of salt in the topping because I really wanted that salty-sweet combo, plus I think it really enhances the flavor of the nuts. However, you can add as little as ⅛ teaspoon. Toast the pecans for even more flavor and added crunch!
Serve it up warm with a BIG scoop of vanilla ice cream (buttered pecan if you’re feeling extra fancy) and enjoy! This gooey, cozy fall cake is going to be your new favorite treat!
Pumpkin Praline Skillet Cake Recipe
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar - packed
- 1 cup pumpkin puree - fresh or canned
- 2 tsp vanilla extract
- 2 eggs
- 2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
For the Praline Topping
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar - packed
- 1/3 cup evaporated milk
- 1/2 tsp vanilla extract - OR maple extract
- 1/8-1/4 tsp kosher sea salt
- 1/2 cup pecans - chopped, toasted or untoasted
- Preheat the oven to 350 degrees.
- Place a 10-inch or 12-inch cast iron skillet over medium heat, melt the butter. Stir in the vegetable oil, sugars, pumpkin puree, and vanilla, remove from heat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- Whisk eggs into the mixture in the skillet, then whisk in the dry ingredients until smooth.
- Place in the oven and bake for 20-30 minutes, or until the center no longer giggles. Remove from the oven and allow to cool.
- Meanwhile, to prepare the topping, in a small saucepan set over medium heat, add the butter, sugars, and milk. Bring to a boil, reduce heat and simmer for 8 minutes, whisking constantly. Remove from the stovetop and whisk in the extract, salt and pecans. Pour over the warm cake, serve immediately.
I’m partnering with Harmons Grocery, your neighborhood grocery store, to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!