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This Pumpkin Skillet Cake with Pecan Streusel is to-die-for good y'all. This one starts with a cake mix too. Most of the cakes you see on here are usually baked from scratch but sometimes I just need a helping hand and I have no problem whipping out a cake mix. Just keeping it real here folks.
Spice cake mix and a can of pumpkin puree are the main ingredients in this cake. The cake is very moist and the streusel topping gives it that needed crunch that dances around on your tongue. I didn't stop there though, I added a powdered sugar glaze and oh my goodness, I am in love.
While I was preparing the cake batter I placed the cast iron skillet in the oven to come up to temperature with a pat of butter to melt.
Don't have a cast iron skillet? Don't worry my friends, you can place this in a 9 x 13 casserole dish and it will work just fine. (But seriously, get you a cast iron skillet-it will change your life)
Pumpkin Skillet Cake with Pecan Streusel
1 box of Spice cake mix
1 15 oz can of pumpkin puree
1/2 cup of water
1 cup of all-purpose flour
1 cup of brown sugar
1 stick of butter (1/2 Cup)
1/2 Cup of chopped pecans
1/2 cup of powdered sugar
1 tablespoon of milk
Place your cast iron skillet in a 350 degree oven with a tablespoon of butter. While the pan is coming up to temperature, dump the cake mix in a large bowl. Pour in a can of pumpkin puree and the water. Stir until combined (it will look like it needs more liquid but just be patient) Combine the remaining ingredients (except the pecans) in a separate bowl until crumbly. Spread the cake mix into the cast iron skillet and top with the streusel topping. Sprinkle the pecans over the top and gently press the topping into the cake. Bake for 25-30 minutes.
To make the drizzle- combine the powdered sugar and the milk in a bowl and mix until combined. It will look like it is going to be too thick but just keep stirring. Drizzle over the cake with a spoon or fork.
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Shared over at
Weekend Potluck @ The Country Cook