Harvest Apple Skillet Cake


  • 2 oranges
  • 5 small, firm, red baking apples, such as Jonathan (1 1/4 pounds)
  • 2 tablespoons butter or margarine
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons Pantry Cinnamon Plus Spice Blend, divided
  • 1/2 cup pecans
  • 1 (18.25 ounce) box yellow cake mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • Thawed, frozen whipped topping (optional)
  • Additional pecan halves (optional)


  1. Heat oven to 350 degrees F.
  2. Using Lemon Zester/Scorer, zest one orange using short strokes; set aside.
  3. Score long strips from remaining orange and form into curls for garnish; set aside. Using Utility Knife, cut one slice from the center of the scored orange; set aside. Juice oranges to measure 1/4 cup juice; set aside.
  4. Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peel on. Slice each apple in half vertically; do not separate slices. Melt butter in Family Skillet over medium heat, tilting Skillet to coat bottom.
  5. Combine sugar with 1/2 teaspoon of the Spice Blend in Flour/Sugar Shaker. Sprinkle over butter in bottom of Skillet. Place reserved orange slice in center of Skillet. Arrange 5 apple halves, skin side down, in a circular pattern around orange slice; arrange remaining halves around first circle of apples. Cook over medium heat 5 minutes or until apples are slightly softened. Using Bamboo Spoon, gently press down and fan out apple slices to cover bottom of Skillet.
  6. Coarsely chop pecans using Food Chopper. Combine pecans, cake mix and remaining Spice Blend in Classic Batter Bowl. Add reserved orange juice and zest, water, oil and eggs; beat until smooth using Stainless Steel Whisk. Gently pour batter over apples in Skillet, spreading evenly.
  7. Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center comes out clean.
  8. Using Oven Mitts, carefully remove to Nonstick Cooling Rack. Loosen edges of cake with Skinny Scraper and carefully invert cake onto heat-proof serving plate.
  9. Garnish with whipped topping, orange curls and pecan halves, if desired.
  10. Serve using Slice 'N Serve.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 60 mg, Carbohydrate 47 g, Protein 4 g, Sodium 320 mg, Fiber 2 g

Cook's Tip: To unmold cake onto a Round Baking Stone, place a 15-inch circle of Parchment Paper over cake before inverting. This will protect both the Skillet and the Baking Stone from becoming scratched.

Recipe credit: Pampered Chef

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