ChezCindy: Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

 

Not a fan of pumpkin pie?  Try this Pumpkin Skillet Cake.  The cake recipe uses the same spices as pumpkin pie and the baked cake has a creamy texture triggering the palette to think of pie.  It may be the best pumpkin cake I have ever had.  

The cream cheese frosting also lends to the creamy texture of each bite.  There is just a tablespoon of molasses in the recipe giving the frosting a pretty color as well as a flavor boost.  If molasses is not for you, consider using maple syrup.

Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

For the Cake:

Unsalted butter, softened, for greasing the skillet

2/3 cup canola oil

1 cup dark brown sugar

3 large eggs, room temperature

1 teaspoon vanilla 

1 1/4 cups pumpkin puree

1 1/3 cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

For the Frosting:

4 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon molasses

1/4 teaspoon fine sea salt

1 teaspoon heavy cream

Make the Cake:  Preheat the oven to 350 degrees.  Grease a 10-inch cast iron skillet with butter.  In a large bowl, whisk the oil and brown sugar together.  Switching to a rubber spatula, add the eggs one at a time mixing after each addition until well incorporated.  Stir in the vanilla and pumpkin puree. 

In a small separate bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt, whisking together.  Transfer the flour mixture to the pumpkin mixture folding together with the rubber spatula until just combined.  Transfer the cake batter to the prepared skillet, placing into the hot oven baking for 35-40 minutes.  The cake will slightly dome in the center with a toothpick inserted into the cake coming out clean with just a few crumbs.  Cool in the skillet before adding the frosting.  

Make the Frosting:  In a medium bowl, add the butter and cream cheese using an electric mixer to combine.  Add the powdered sugar about 1/2 cup at a time, mixing well before adding the next addition.  Add in the vanilla, molasses, salt, and cream, mixing until the frosting is creamy and fully combined.  Frost the cake leaving a border around the edge for a pretty presentation.    

Recipe for Homemade Pumpkin Pie Spice   Pumpkin pie spice can be purchased in the spice aisle of your local grocer but consider making your own.  It is generally a combination of warm spices you most likely have in your pantry with a considerable difference in taste from store-bought.