Pumpkin Cinnamon Roll Skillet Cake with Spice Icing
This pumpkin cinnamon roll skillet cake recipe is the perfect dessert for fall. It's made with spiced frosting and tastes amazing!
Equipment
Ingredients
- FOR DOUGH:
- 1 ½ cups all-purpose flour see notes above
- ⅓ cup sugar your choice - I've made it with white and brown
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk of choice
- ½ cup unsalted butter melted
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- FOR SPICE GLAZE:
- ½ cup unsalted butter melted
- ¼ cup brown sugar
- 1.5 teaspoons pumpkin pie spice
- FOR PUMPKIN SPICE ICING:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl, combine milk, ½ cup melted butter, pumpkin puree, the egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour cake batter into the prepared skillet, and use a spatula to smooth the top.
- In a small bowl, mix ½ cup of melted butter, brown sugar, and pumpkin pie spice. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter in circles.
- Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
- For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon of pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice, serve warm & enjoy!
Nutrition
Serving: 1gCalories: 343kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 69mgSodium: 236mgFiber: 1gSugar: 23g
Tried this recipe?Let us know how it was!