Wilderness Pumpkin Skillet Cake ~ GFCF

Trayer Wilderness Pumpkin Skillet CakeWell, it was Memorial Day and we were in the woods spending the day as a family panning for gold!  What a wonderful way to spend the day and what fun…  Especially when you find a little fleck here and a little fleck there…  I will be posting my photos from our day panning at http://GivenAGift.com and our days adventures, but this post will be the one that tantalizes your taste buds!

It is very common about half way through our hikes and outings that our son suddenly starts talking about food.   I don’t know if it is the exertion from hiking, the fresh air or just that his mind often wonders to food, but he starts spouting out what he could eat.

This particular outing he wanted to know if when we got home we could have mashed potatoes!?  Well of course, the rest of us find this to be rather funny.

Then as the hike progresses he asks if we could have corn!?  I was blessed to have gotten my turkey last week so I planned ahead and had baked that while we slept on low heat and it was sitting at home and waiting nicely for us to return from our hike.  I wasn’t planning on having to do a whole lot of cooking when I got home, but the list of his desires kept growing.

When I informed him that the turkey was at home waiting his arrival, the next request was pumpkin pie…

When we returned home I told him if he gathered the potatoes and the corn I would see what I could do with the pumpkin pie.  I already knew that I wasn’t making pumpkin pie because my pie crust is best if refrigerated or placed in the freezer for at least a half hour.  So I ventured on the internet to see if I could find a pumpkin skillet cake and for sure I found a FANTASTIC one.  The original recipe can be found here:  http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/

Because we are on a 100% gluten free and casein free diet for our son, I quickly adjusted the recipe and threw it together.  Let me just say WOW!!  Thank you Willow Bird Baking!!

Here is the adjusted recipe for your enjoyment!

Wilderness Pumpkin Skillet Cake ~ GFCF

Recipe Type: Gluten Free, Casein Free, Wheat Free, Dairy Free, Cake, Dessert
Author: Tammy Trayer ~ TrayerWilderness.com
Prep time:
Cook time:
Total time:
Original recipe was found at http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/ This recipe is modified, making it gluten free and casein free.
Ingredients
  • 3/4 cup unsalted butter (I used Nucoa or Coconut butter)
  • 1/4 cup coconut oil
  • 3/4 cup granulated organic sugar or sucanat (I used Xylitol)
  • 1/4 cup firmly packed light brown sugar
  • 1 cup pureed pumpkin
  • 1 tsp vanilla extract (homemade vanilla extract)
  • 2 eggs
  • 2 1/8 cup flour (I used BetterBatter.org Gluten Free Flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/2 cup toasted pecans (optional – see note)
Instructions
  1. Note: To toast your chopped pecans, spread them on a sheet pan and bake at 350 degrees for about 6 minutes or until fragrant, stirring a couple of times. Coconut can be done the same way, stirring often. Don’t be scared and pull the nuts and coconut out when it’s pale – let it get good and dark, but not burnt.
  2. Preheat oven to 350 degrees. In a large mixing bowl, mix together soft butter, vegetable oil, sugars, vanilla, eggs and pumpkin. Mix well before adding all the dry ingredients starting with flour. Now that you have everything mixed together you can add the toasted pecans if you wish. (I did)
  3. Pour into a 10″ to 12″ skillet.
  4. Bake for 30 to 35 minutes or until the edges are golden and a toothpick comes out clean in the center of the cake. This is an extremely moist and decadent cake, but wait it gets better… Don’t forget the icing below…

Pumpkin Skillet Cake with Special Icing…

Recipe Type: icing,gluten free,casein free,wheat free,dairy free,german chocolate icing
Author: Tammy Trayer ~ TrayerWilderness.com
Prep time:
Cook time:
Total time:
Original recipe was found at http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/ This recipe is modified, making it gluten free and casein free.
Ingredients
  • 2/3 cup Heavy Cream (I used Thai Kitchen Organic Coconut Milk in can)
  • 2/3 cup organic sugar or sucanat (I used Xylitol)
  • 2 large egg yolks
  • 2 ounces butter, cut into small pieces (I used Nucoa or Coconut butter)
  • 1/3 tsp salt
  • 2/3 cup pecans, toasted and finely chopped (see note below)
  • 1 cup unsweetened coconut, toasted (see note below)
Instructions
  1. Note: To toast your chopped pecans, spread them on a sheet pan and bake at 350 degrees for about 6 minutes or until fragrant, stirring a couple of times. Coconut can be done the same way, stirring often. Don’t be scared and pull the nuts and coconut out when it’s pale – let it get good and dark, but not burnt.
  2. While your cake is baking you can place the butter, salt, toasted coconut and toasted pecans into the mixing bowl that you used for the cake and mix them together well.
  3. In a small saucepan, heat the coconut milk, sugar and egg yolks over medium heat, stirring constantly, until the mixture is thickened and coats the spoon and reads 170 degrees on a candy thermometer.
  4. Pour this mixture over the coconut mixture and stir until the butter melts.
  5. Let the mixture cool completely. Spread the cooled mixture over the surface of the pumpkin cake.
  6. Eat immediately, while warm right from the skillet and be sure to add vanilla ice cream. You can find soy, rice, hemp or coconut dairy free ice cream all of which are amazing.. My favorites are the hemp and coconut for flavor…. Yummmm….

“This cake and icing is to die for,” as our son stated!  So give this a try…  This was a great find and was quick and easy to make.  This was made on Monday and today is Wednesday and it is gone!

I have many many fantastic recipes for gluten free and casein free that I will continue to share.  It is not longer true that such a diet is bland and tasteless and I look forward to showing you the way!

If you have a blog of your own and would like to share some of your recipes or ideas in our Wellness Wednesday blog hop, feel free to do so below… I would love to see your ideas and would be thankful if you would feel inclined to share!

Take care and God Bless!

Tam ♥

Tammy is a Christian, freelance writer, author, radio show host, web designer, pioneer, homesteader, avid outdoorswoman, huntress, frugally self-sufficient Momma, homeschool teacher and advocate for one amazing young Mountain Boy with autism & aspergers, married to her best friend, her cowboy and Mountain Man of her dreams.
Her articles can be found in The New Pioneer, American Frontiersman, Self Reliance Illustrated, Survivor’s Edge, Personal and Home Defense, Prepare Magazine, The Backwoodsman and Cabin Life Magazine.
Be sure to listen to her weekly radio show here under Mountain Woman Radio above.

Please note: I reserve the right to delete comments that are offensive or off-topic.

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