Pumpkin- Pecan Skillet Cake with Salted Butterscotch Glaze

Pumpkin- Pecan Skillet Cake with Salted Butterscotch Glaze

Summary: Since the recipe makes some extra glaze, you’ll want to save it to drizzle on individual servings.  It’s quite a nice fall treat- not heavily pumpkin-flavored, and it has a nice texture with some pecan crunch hidden inside.


3/4 cup (1 1/2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened pumpkin puree
1 cup Gold Medal® White Whole Wheat Flour
1/2 cup Gold Medal® All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/2 cup finely chopped pecans (optional)

2 cups powdered sugar, sifted
1/2 cup butterscotch (or caramel) syrup
1 to 2 tablespoons milk

flaky sea salt

For full directions please visit: RecipeGirl.com


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