Pumpkin Spiced Skillet Cake | Michael Mahoney, Charlie Palmer Steak Reno

Recipe

Perfect for cozy gatherings.

Warm and cozy Pumpkin Spiced Skillet Cake, perfect for autumn gatherings and festive desserts.

Serves 4-6

Crust:

1 cup All Purpose Flour (4.25 oz.)

¼ cup Cornmeal (1.4 oz.)

¼ tsp Salt

¼ cup Sugar (1.8 oz.)

1 stick + 1 tbsp Cold Butter (4.5 oz.)

Filling:

1 ½ cup cream cheese (12 oz.)

½ cup pumpkin purée (4 oz.)

4 cups powdered sugar, sifted (16 oz.)

4 eggs

2 tsp pumpkin spice

How to Make:

1. Preheat oven to 325 F

2. In a bowl, mix flour, cornmeal, salt, & sugar.

3. Cube cold butter into small chunks.

4. Using a pastry blender, or your hands, combine butter with dry ingredients until coarse dough is formed. 

5. Press the dough into a thin layer in 4-6 pre-seasoned individual cast iron skillets.

6. Bake dough for 7 minutes.  

7. While crusts are cooling, prepare your filling.

8. In a mixing bowl, cream pumpkin puree, sugar, & cream cheese with the paddle attachment on low-medium speed. 

9. Scrape the bottom of the bowl to ensure the ingredients are evenly incorporated.

10. Gradually add powdered sugar to your cream cheese mixture.

11. Once sugar is incorporated, add eggs, then pumpkin spice.

12. Pour batter evenly into crusts. Bake for 30-40 minutes. When the cake is done, it should bounce back from the touch of your fingers, but the inside will still be gooey. 

Equipment:

- Stand Mixer w/paddle attachment

- Cast Iron Skillets 8-10 oz. each

- Rubber Spatula