Pumpkin Skillet Cake with Caramel Crackle Icing (and 17 Things People with Mental Illness Wish You Knew)
 
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This moist, delicious pumpkin cake with caramel crackle icing is perfect served straight from the skillet with vanilla ice cream and a drizzle of caramel sauce.
Author:
Serves: 6-8
Ingredients
Pumpkin Cake Ingredients:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 cup pureed pumpkin
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
Caramel Crackle Icing Ingredients:
  • 1/2 cup sugar
  • 1/4 cup butter, cut into chunks
  • 1/3 cup evaporated milk
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • vanilla bean ice cream (optional, for serving)
  • caramel sauce (option, for serving)
Instructions
  1. Make the cake: Preheat the oven to 350 degrees F and spray a 10-inch cast iron skillet with cooking spray. In a large bowl, whisk together the melted butter, vegetable oil, sugars, and vanilla extract. Make sure the butter has cooled off a bit and then whisk in the eggs and then the pumpkin. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice. Whisk these into your wet ingredients to combine. Pour the batter into the prepared skillet and smooth out the top. Bake for 15-25 minutes (skillet cooking times can be widely variable, so check early and often with a toothpick. When inserted into the middle of the cake, it should come out with just a few moist crumbs).
  2. Make the icing: When the cake comes out of the oven, while it's still hot, prepare the icing. Bring the sugar, butter, evaporated milk, and salt to a boil over medium-high heat. Reduce the heat and simmer, whisking constantly, for 10 minutes. The frosting will bubble like caramel most of the time and you'll notice it start to pull away from the sides of the pan as it nears the 10 minute mark. Remove the icing from the heat and whisk in the vanilla extract. Pour the icing over the hot cake and spread quickly, because it begins to set immediately. Top the cake with a few scoops of vanilla bean ice cream and a drizzle of caramel sauce and serve immediately.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2015/10/04/pumpkin-skillet-cake-with-caramel-crackle-icing-and-17-things-people-with-mental-illness-wish-you-knew/