This pumpkin praline skillet cake is topped with a sweet and salty praline topping. The flavors compliment each other perfectly, making it the best dessert for fall!
Pumpkin skillet cake is moist, perfectly spiced and topped with crunchy heaven. It’s absolutely divine! Pumpkin Bread, Pumpkin Pie, and Pumpkin Crescents are perfect for using up any leftover homemade puree!
a Cozy fall cake
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.
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, it’s definitely worth it! 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!
Making Pumpkin Skillet Cake
PREP. Preheat the oven to 350 degrees.
PUMPKIN PUREE. Make your own pumpkin puree using this tutorial.
WET INGREDIENTS. 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.
DRY INGREDIENTS. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
COMBINE. Whisk eggs into the mixture in the skillet, then whisk in the dry ingredients until smooth.
BAKE. 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:
HEAT. 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.
SEASON + SERVE. Remove from the stovetop and whisk in the extract, salt and pecans. Pour over the warm cake, serve immediately.
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!
You are not only going to love the taste of this delicious dessert, but you will equally love how quick and easy it comes together. Here are a few extra tips you might like:
- Substitute the pecans for walnuts, pistachios, hazelnuts, or macadamias in this recipe.
- Sprinkle some coconut on top of the cake as well.
- To make this nut-free, substitute the pecans for Rice Krispies or chopped up pretzels.
- Pumpkin puree is preferred for this recipe, but sweet potato puree or unsweetened applesauce could also be used instead.
- It is important to use a cast iron skillet for this cake, if you use another type of skillet you won’t achieve the same result with this recipe.
This pumpkin praline skillet cake makes a delicious breakfast warmed up the next day! Storing any leftover cake isn’t a problem at all – here are a few tips:
STORE cooled cake covered on the countertop for 2 or 3 days or longer if you decide to freeze it. Leftover cake reheated in the microwave for 30 seconds or so is such a great treat!
FREEZE leftover cake in a freezer safe, airtight container or wrap it in plastic wrap followed by aluminum foil. It will keep for about 3 months. When you are ready, thaw it on the counter top at room temperature.
Here are some more fall desserts:
Pumpkin Praline Skillet Cake Recipe
- ½ cup unsalted butter
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ 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
- ½ tsp baking soda
- ½ tsp kosher sea salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp allspice
For the Praline Topping
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- ¼ cup brown sugar - packed
- ⅓ cup evaporated milk
- ½ tsp vanilla extract - OR maple extract
- ⅛-¼ tsp kosher sea salt
- ½ 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!