Grilled Fresh Peach Cast Iron Skillet Cake

Grilled Fresh Peach Cast Iron Skillet Cake has juicy, succulent fresh peaches in a rum-infused caramel butter sauce all topped with an easy, scratch made buttermilk cake and then cooked on the grill (OR in the oven!) for a summer treat like you have never experienced before!

Cake on the grill…say what? You heard it right folks! And why not, is what I’d like to know! The grill adds a smokey dimension to this dessert that is incredible.

I grill A LOT. Patio time with a smokey grill, porch swing, and a cold cocktail is a regular event at my house whenever the weather permits. If I can grill the whole meal outside while spending time on my patio, that’s a wonderful thing.

I have several favorite desserts that work really well on the grill like a Triple Berry Crumble, this Peach Skillet Cake, Bananas Foster, or even just grilled peaches or pineapple. I’d blame the kids, but honestly, I just have a massive sweet tooth.

How to make Grilled Fresh Peach Cast Iron Skillet Cake

I really like a standard 10” cast iron for this cake. It creates a really delightful crust around the edges.

Begin by making a simple buttermilk cake mix in a mixing bowl. Stir together soft butter and the brown sugar. Add the remaining ingredients of flour, buttermilk, an egg, vanilla, salt, and baking soda. Stir until they are combined. Set the bowl with the  cake batter aside. The batter may be slightly lumpy.

In the cast iron skillet, add the butter, brown sugar, spiced rum, cinnamon, and vanilla for the caramel rum sauce.

Place the skillet directly over the heat source. As the butter melts, whisk the ingredients together as they begin to simmer and turn into a brown, bubbly, caramel sauce.

Remove the caramel rum sauce from the heat source and stir in the fresh peaches. I do not find it necessary to peel the peaches, but that is a personal preference.

Pour the cake batter over the peach and caramel mixture. Do not stir. 

(Also, do NOT drop the cake batter BOWL into the buttery caramel while it’s over a flame. See picture below for all you need to know and a bonus chuckle.)

Cook the peach cake on IN-DIRECT heat for 30-40 minutes until the center is semi-firm to the touch. Indirect heat means NOT over the coals or flame to create a baking environment.

Can I use frozen or canned peaches?

Yes. My personal preference is definitely fresh for the flavor and consistency, but they are not always available. Frozen or canned may be substituted if thawed and well drained.

Does this Skillet Peach Cake have to be cooked on the grill?

No! See recipe notes below for easy inside directions.

Love to grill? Me too! Here are a few of my favorites:

• GRILLED BANG BANG SHRIMP
• BOURBON BACON GRILLED BAKED BEANS
• STICKY ASIAN GRILLED CHICKEN THIGHS
• GRILLED TRIPLE BERRY CRISP IN A CAST IRON SKILLET
• WHOLE GRILLED CAULIFLOWER WITH BANG BANG SAUCE

If you’ve tried my Grilled Fresh Peach Cast Iron Skillet Cake or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!

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5 from 1 vote

Grilled Fresh Peach Cast Iron Skillet Cake

Grilled Fresh Peach Cast Iron Skillet Cake has juicy, succulent fresh peaches in a rum-infused caramel butter sauce all topped with an easy, scratch made buttermilk cake and then cooked on the grill (OR in the oven!) for a summer treat like you have never experienced before!

Course Dessert

Cuisine American

Keyword Grilled Fresh Peach Cast Iron Skillet Cake

Prep Time 10 minutes

Cook Time 50 minutes

Servings 8

Calories 516kcal

Author Jennifer Grissom

Ingredients

Caramel Rum Sauce

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup Spiced Rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3 cups peaches, fresh and sliced

Buttermilk Cake

• 1/4 cup butter, softened
• 1 cup brown sugar
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

Buttermilk Cake Batter

• In a medium mixing bow, stir together the soft butter and the brown sugar until well combined.
• Add the remaining ingredients of flour, buttermilk, an egg, vanilla, salt, and baking soda. Stir until they are combined. Set the bowl with the  cake batter aside. The batter may be slightly lumpy.

Caramel Rum Sauce

• In a 10" cast iron skillet, add the butter, brown sugar, spiced rum, cinnamon, and vanilla.
• Place the skillet directly over the heat source (coals or flame). As the butter begins to melt, whisk the ingredients together until they begin to simmer and turn into a brown, bubbly, caramel sauce.
• Remove the Caramel Rum Sauce from the heat source and carfully stir in the fresh peach slices.
• Next, pour the cake batter over the top. Do not stir.
• Cook on indirect heat with the lid closed, aiming for 350 degrees (NOT OVER THE COALS OR FLAMES) for 30-40 minutes until the center of the cake is set and a toothpick comes out clean.
• Serve warm or at room temperature with vanilla ice cream if desired.

Notes

This recipe uses a 10″ cast iron skillet. A 10″ square or round cake pan may be substituted.

Oven Directions:

Preheat oven t0 350 degrees.

Make the cake batter as directed above.

On the stovetop over medium heat, follow steps 1 and 2 for the Caramel Rum Sauce.

After pouring the cake batter on top, bake it for approximately 40 minutes until the center is firm and a toothpick comes out clean.

Nutrition

Calories: 516kcal | Carbohydrates: 79g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 489mg | Potassium: 263mg | Fiber: 2g | Sugar: 60g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg

Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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