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!
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.
Notes
-Swap out the spices for 1 tbsp. pumpkin pie spice