an off grid life

Pumpkin Cinnamon Roll Skillet Cake

There's always that one can of pumpkin left over after the fall baking season is over.   You don't want to waste it, but you also don't want to make another pumpkin pie.  So what do you do with it? Make this delicious pumpkin cinnamon roll skillet cake, of course!

This easy recipe is made in a cast iron skillet on the stovetop. It's a great way to use up leftover canned pumpkin OR fresh pumpkin.

6 Fast Rules For Making Bread

01 Use fresh ingredients - especially yeast

02 Storage: dry is nice

Yeast Package

There's something special about the flavor of breads, cakes, and desserts made in a cast iron dutch oven or skillet.

I use all-purpose flour or gluten-free flour if I have it.

Either canned or fresh pumpkin puree works!

The pumpkin spice cinnamon glaze makes this recipe awesome!

This is a great cake to make ahead up to 24 hours in advance. Simply follow the steps through baking.

Baking in a cast iron skillet gives cakes and breads a unique, old-fashioned flavor.