Pumpkin Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat!

Can you smell it in the air? It’s almost here. It’s almost pumpkin spice season…otherwise known as fall! If you’re searching for a little gluten-free indulgence this fall and winter look no further than this pumpkin cinnamon roll skillet cake recipe!

Pumpkin Cinnamon Roll Skillet Cake

This gluten free pumpkin cake which is like a hybrid sticky roll meats pumpkin bread skillet cake is loaded with pumpkin spice flavors and has an ooey gooey icing just like a pumpkin cinnamon roll!

What’s A Skillet Cake?

A skillet cake is a cake you make in a cast-iron skillet. It gives a cake a little extra flavor and helps achieve crispier edges, perfectly golden sides, and a beautifully moist cake. If you have never made one before once you make one you will become a believer.

A Gluten Free Autumn Treat

Not only is this recipe easy to make, but it’s a light and fluffy pumpkin sticky roll skillet cake topped with an addictive crunchy topping and a decadent icing drizzle! What’s not to love? Try this skillet cake just once and I guarantee it will be on repeat whenever you are craving delicious gluten-free autumn treat! It’s a great make ahead recipe too. Serve it to guests because they will never guess it’s gluten-free. It’s that good!

pumpkin skillet cake recipe fountainof30

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

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pumkin skillet cake ingredients fountainof30

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:

  1. Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
  2. In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients and mix well to incorporate.
  5. Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
  6. 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.
  7. 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.
  8. 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 recipe mix flour fountainof30

Pumpkin Cinnamon Roll Skillet Cake recipe in process fountainof30

Pumpkin Cinnamon Roll Skillet Cake Mix

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Pumpkin Cake batter in skillet fountainof30

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Pumpkin Cinnamon Roll Skillet Cake icing fountainof30

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Yield: 10

Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)

Pumpkin Cinnamon Roll Skillet Cake

This delicious, gluten-free pumpkin spice cake resembles cinnamon rolls. It's a great cake to make ahead up to 24 hours in advance.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
  2. In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients and mix well to incorporate.
  5. Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
  6. 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.
  7. 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.
  8. 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.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 236mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 4g

Nutrition information isn’t always accurate.

Lauren Dimet Waters Signature

Here are more of my dessert recipes you might want to make: Easy-To-Make, Sweet, Tart and Delicious Paleo Lemon Bars and The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe.

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