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Pumpkin Skillet Cake

  • Cooking time30 min
  • Prep time10 min
  • ServingsRecipe serves 24
recipe image Pumpkin Skillet Cake


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup unsweetened pure pumpkin puree
  • 1 cup semi-sweet chocolate chips
  • 1 tsp. PLUS 1/8 tsp. (0.5 mL) ground cinnamon , divided
  • 1/2 tsp. ground ginger
  • 3 ounces reduced fat cream cheese , at room temperature
  • 2 Tbsp. icing sugar
  • 1 Tbsp. milk
Total Fat11.00 g
Saturated Fat4.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat5.000 g
Cholesterol15 mg
Sodium190 mg
Total Carbs26.00 g
Dietary Fiber1.0 g
Sugars16.00 g
Protein3.00 g
Vitamin D0.000 mcg
Calcium25 mg
Iron1.00 mg
Potassium92.000 mg
Omega-30.50 g
Omega-61.50 g


  1. Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof** skillet with no-stick cooking spray; set aside.
  2. Combine flour, baking soda and salt in medium bowl; set aside.
  3. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.Stir in pumpkin, chocolate chips, 1 tsp. (5 mL) cinnamon and ginger. Spread into prepared skillet.
  4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  5. Combine cream cheese, remaining 1/8 tsp. (0.5 mL) cinnamon, icing sugar and milk in small bowl. Drizzle over cake. Cut into 24 pieces.