Pumpkin Skillet Cake With Cream Cheese Frosting Recipe (2024)

I've made this two times now. Used 1/2 cup oil and 1/2 cup brown sugar. Plenty sweet and moist. Also, from years of experience I know that cream cheese frosting can be made with much less sugar and still be deliciousFor easier mixing, next time I will mix the pumpkin puree in with the eggs, sugar and oil and mix the dry ingredients separately before adding.

Why do you need a skillet? Can't you just use a 10" springform pan

This cake was a big hit! I didn’t have any cloves so I used nutmeg instead, and I think that worked well. I made it in a cast iron skillet, but I would think you could make it in a springform.

I used half the sugar and whole wheat flour and it was delicious! Very dense -- in between a pumpkin pie and a cake.

I made this for Thanksgiving and it came out great! Guests said it was better than the pumpkin pie. I used allspice in place of cloves. I used a 15oz can of pumpkin puree and didn't bother mentioning.I changed up the frosting. I only used half the confectioner sugar (1 cup) and then drizzled some pure maple syrup until desired sweetness. I sprinkled some cinnamon on top to decorate. YUM. Will make again.

Used a 12 inch cast iron skillet. Turned out great. Bake time was the same and cake to frosting ratio was lovely. Very moist cake with great pumpkin flavor.

A general comment: if you substitute a lighter pan for the cast iron skillet, the cake might cook more quickly. That's what happened just yesterday when I used an 8-inch square aluminum pan rather than a 10-inch skillet for another recipe. Fortunately, I checked it 5 minutes early. Whatever you are baking will continue to cook as it cools in the pan. My edges were just shy of burnt. Next time, I'll check 8 to 10 minutes early and let the cake cool on a rack.

Followed others' advice and reduced the oil and brown sugar to 1/2 cup each. I also cut the confectioners' sugar in the frosting by half, added a few tablespoons of maple syrup, and used only 2 tbps. of cooled brown butter rather than plain, uncooked butter for further deep, nutty richness. Excellent!

We made this cake as written except no nuts due to allergy. We thought it tasted similar to pumpkin roll but was easier to prepare. The frosting complimented the cake nicely. The presentation in the cast iron skillet was lovely. I note that it would be a great dessert to prepare ahead of time as it was just as good after being in the fridge for a day or two. All around, a solid recipe we will make again.

Excellent. I skipped the frosting and served this with homemade cinnamon ice cream. Baked in a 9 inch cake pan. Still plenty sweet even with half the sugar and plenty moist with half the oil; I used the whole can of pumpkin. I made more for breakfast, and added 1/2 cup flaxseed meal for the omega 3s and fiber.

This cake really doesn’t need a sugary frosting. It is moist and sweet. I adjusted the recipe so the whole can of pumpkin purée would be used.

Totally agree on cutting back the oil and sugar to 1/2 cup each. It was still very sweet and moist--I will try even less sugar next time. Note that it seemed sort of dry coming out of the oven, but it settles into an extremely moist and dense cake.I also prefer more cream-cheesy frosting. I use a 2:1 cream cheese to butter ratio. Also agree with others than you can cut back on the sugar in the frosting.Adding chocolate chips was delicious.

1/2 c oil (canola olive)1/2 c brown sugar 1/3 c whole wheat pastry flour substitute

Stupid question - how is the cake stored before serving? Room temp or fridge?

This is so tasty! Super moist and bursting with flavor. Filled the cake recipe exactly and for the frosting made brown butter and let it cool rather than use room temp butter. Love that carmelized flavor with the cream cheese layered on the pumpkin cake. Yum!!

Wonder if you could add a little molasses? And also would love to add some yogurt to get a little zing.Hmmm might experiment.

Fantastic cake, even when made GF/DF. I subbed in King Arthur measure-for-measure GF flour, Earth Balance buttery sticks and a dairy-free cream cheese in the frosting. No change in measurements or baking time. Cake had excellent texture and taste! Toasted pecans on top are the perfect touch.

We made this cake as written except no nuts due to allergy. We thought it tasted similar to pumpkin roll but was easier to prepare. The frosting complimented the cake nicely. The presentation in the cast iron skillet was lovely. I note that it would be a great dessert to prepare ahead of time as it was just as good after being in the fridge for a day or two. All around, a solid recipe we will make again.

Ohhhh so glad for the metric equivalents! Thank you!Ka

I have made this cake for breakfast countless times - so easy and a big hit in our house! This morning I have substituted cocoa powder for some of the flour and added chocolate chips. Seems to be taking a little longer to bake (45 mins ish?) but smells divine!

Yes, I made it with GF flour and it was great!

Delicious ! I found the spices to be perfect. When I bake my pumpkin pie, I always have to go into a 2nd can of pumpkin for just a bit more. What was left was the exact amount needed for this cake. I did use slightly less oil and about 2/3 the amount of sugar. I am delighted with how this turned out with a slightly crusty edge on the cake and the perfect amount of frosting in relationship to the cake.

Two words: Chocolate. Chips.

I used 1/2 C of browned butter plus some walnut oil, a little shy in total just because I ran out. Used extra cinnamon and ground ginger, added about 1.5t of fresh grated ginger, 1T of bourbon and extra pumpkin puree. Baked in a 9" springform, so it was thicker and took more time to cook, but I didn't keep track of total time (sorry). Made a double batch of salted caramel glaze from Melissa Clark's "Banana Snacking Cake" (with bourbon), and served with vanilla ice cream. Raves all around!