German Pumpkin Skillet Cake

This is the first time I’ve baked in my new cast iron skillet!

When I did my round-up of 25 Cast Iron Skillet Recipes a couple of weeks ago one recipe caught my eye.  Introducing German Pumpkin Skillet Cake!

German Pumpkin Skillet Cake | A Sweet Baker

Today was the first day that I noticed that the leaves were changing on the trees.  Not a good sign!

Although I love this time of year for all the beautiful colors outside, I also know that the changing  leaves mean that winter is just around the corner.   Let’s not think about that right now, okay?  Let’s think about this German Pumpkin Skillet Cake that I made.

German Pumpkin Skillet Cake | A Sweet Baker

This cake was pretty easy to put together.  I liked that everything got mixed in the skillet and then the skillet was put in the oven.  I was so surprised that this cake only took 15 minutes in the oven, compared to a traditional cake.  One thing I would suggest is toasting your chopped pecans and coconut ahead of time so that they’re ready when you need them.

German Pumpkin Skillet Cake | A Sweet Baker

Although this cake was delicious, gooey and moist, we’re not a cake kind of family and we’ll be sticking to the traditional pumpkin pie for Thanksgiving.  The cake did, however, pique my interest to make many more things in my skillet.  Do you have any favorite recipes that you make in your skillet?  I’d love to hear them!

German Pumpkin Skillet Cake | A Sweet Baker

German Pumpkin Skillet Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A gooey, moist and delicious pumpkin skillet cake topped with toasted pecans and coconut in a sweet cream sauce.


    For the Cake Batter:
  • 3/4 cups unsalted butter
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 cup pure pumpkin puree
  • 2 & 1/8 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. allspice
  • For the German Topping:
  • 2/3 cup 35% whipping cream
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1/4 cup butter, cut into small pieces
  • 1/3 tsp. salt
  • 2/3 cup chopped pecans, toasted
  • 1 cup sweetened coconut, toasted


For the Cake Batter:
Preheat oven to 350 F.
In a 12-inch skillet (you can also use a 10-inch if that's what you have) over medium-low heat, melt the butter and then stir in the vegetable oil, both sugars and vanilla.
Remove from heat and let mixture cool for about 5 minutes.
In a small bowl, scramble eggs with a fork or whisk and slowly add the skillet, whisking ingredients together.
Whisk in the pure pumpkin puree.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
Pour dry mixture into skillet and mix thoroughly.
Cook for 15-20 minutes or until toothpick inserted into center comes out with some moist crumbs but not liquid. You want the cake to be moist inside not dry.
Remove from oven and let cool completely on a wire rack.
For the German Topping:
In a medium-sized bowl, add the toasted pecans, toasted coconut and butter. Set aside.
In a small saucepan, add the cream, sugar and egg yolks. Whisk until smooth and the temperature reaches 170 F on a candy thermometer.
Remove from heat and pour over toasted pecans, coconut and butter. Stir until butter is melted and all ingredients are well combined.
Let topping come to room temperature and spread over the top of the skillet cake.
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Cake recipe slightly adapted from Willow Bird Baking

German Topping from Willow Bird Baking which was adapted from David Lebovitz

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  1. YUM, Liz! One of my favorite cakes is German chocolate, so I love this frosting. It has to be so delicious with gooey pumpkin cake. The fact that it’s made in a skillet is even more appealing to me.

  2. This looks amazing! I am such a german chocolate frosting fan–I’ve never tried it with pumpkin cake, but surely two great tastes must taste great together? (If the Reese’s people are to be believed…) My fave thing to cook in my skillet is cornbread–there is nothing better to get those buttery, crispy edges I love! I also like making giant chocolate chip cookies in it, and there’s a great Dorie Greenspan cake called a “Swedish Visiting Cake” that’s made in a skillet or pie tin that is pretty awesome. It’s in her “Baking” book, but I’ll bet if you google it you can find it online somewhere.

  3. But winter means snow and peppermint everything and hot cocoa and AWESOME THINGS LIZ HOW COULD YOU NOT WANT TO TALK ABOUT WINTER?!

    But okay, I’ll stop now and just focus on this cake. SKILLET CAKES ARE THE BOMB MAN. Seriously. I want this whole cake. Right now. That is all.

  4. kneadedcreations says:

    This skillet cake looks amazing! I think I have to pin it and make it up tonight! Deb @ Kneaded Creations

  5. What a great way to break in your new pan! It looks seriously gooey and sinful… and I can’t believe how easy and quick! No dirty bowls to wash??? And yes, lets not think about winter yet. I’m not ready for that either. Just trying to live in the moment! Enjoy your weekend, girl! xoxo

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