Go Back Email Link
+ servings
grilled fresh peach cast iron skillet cake and a plate of the cake with ice cream
Print Recipe
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!
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: Grilled Fresh Peach Cast Iron Skillet Cake
Servings: 8
Calories: 516kcal

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
  • 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