Break out your cast iron skillet and make this pumpkin cinnamon roll cake today! Gluten free never tasted better in this moist cake topped with the warm flavors of cinnamon, cloves and nutmeg found in the crumble topping and the glaze!
Related: Looking for more dessert recipes served in a skillet? Try these 12 Skillet Cookie recipes.
Follow these easy, step-by-step instructions to make this delicious, from-scratch pumpkin cinnamon roll skillet cake! After you’ve gathered your ingredients, this recipe only takes 10 minutes of prep time and 30 minutes to bake!
Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)
Yields: 10 servings
Prep: 10 minutes | Cook Time: 30 minutes | Inactive Time: 10 minutes (cooling) Total Time: 50 minutes
Ingredients:
- 1 ½ cups gluten free all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk of choice
- ½ cup unsalted butter, melted
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Sugar + Spice Topping:
- ½ cup unsalted butter melted
- ¼ cup brown sugar
- 1.5 teaspoons pumpkin pie spice
Pumpkin Spice Icing Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Directions:
- Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
- In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
- Pour the wet ingredients into the dry ingredients and mix well to incorporate.
- Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
- In a small bowl, add ½ cup melted butter, brown sugar, and pumpkin pie spice. Stir to combine. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter.
- Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
- For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice and serve.
Notes:
- Cake may be stored in an airtight container for up to 3 days.
- A 9” baking dish may be used in place of a skillet for a similar result.
- This is a great cake to make ahead up to 24 hours in advance. Simply follow the steps through baking and cover with plastic wrap. Prepare the icing and drizzle on the cake just prior to serving.
Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)
Ingredients
- 1 1/2 cups all purpose flour gluten-free
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup milk of choice
- 1/2 cup unsalted butter melted
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Sugar + Spice Topping
- 1/2 cup unsalted butter melted
- 1/4 cup brown sugar
- 1.5 tsp pumpkin pie spice
Pumpkin Spice Icing Drizzle
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
- In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
- Pour the wet ingredients into the dry ingredients and mix well to incorporate.
- Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
- In a small bowl, add ½ cup melted butter, brown sugar, and pumpkin pie spice. Stir to combine. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter.
- Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
- For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice and serve.
Notes
- Cake may be stored in an airtight container for up to 3 days.
- A 9” baking dish may be used in place of a skillet for a similar result.
- This is a great cake to make ahead up to 24 hours in advance. Simply follow the steps through baking and cover with plastic wrap. Prepare the icing and drizzle on the cake just prior to serving.
Before You Go
Thank you for stopping by today. Please check out more delicious recipes and leave me a comment and let me know how your family liked this one!
Thank you for stopping by to check out my pumpkin cinnamon roll skillet cake today! Please leave a comment below and let me know how yours turned out! I’ve dropped some more recipes I think you will really like, so enjoy baking, my friend!
- Make these quick and yummy pumpkin muffins using a cake mix and canned pumpkin pie filling.
- Try this lower fat Pumpkin sheet cake with cream cheese frosting to feed a crowd of pumpkin spice lovers.
- Need more frosting recipes? Find another cream cheese frosting here along with other delicious recipes.
- Chocolate Chip Cookie bars use yellow cake mix as a starter. These will knock your socks off!
- This Lemon Bundt Cake recipe calls for pudding in the cake to make it super moist.
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