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10 Delicious Desserts to Make In Your Cast-Iron Skillet

Cast-iron is kind of a big deal these days. It’s everywhere. And for a good reason, cast-iron offers a tough, non-stick surface without the pitfalls of synthetic coatings.

And let’s face it – cast iron makes a pretty great frittata.

For those of us who grew up eating food cooked in these pans or who were lucky enough to have a well-seasoned skillet handed down to us, none of this is news. We know how excellent cast iron cooking is.

It’s probably no surprise then that marrying a cast iron skillet with your favorite dessert results in some pretty amazing sweet treats. And if you are one of those folks that live for those crispy corner edges on brownies, or the fantastic crackled top of a cobbler, you’re going to love making these perennial favorites in cast iron.

I’ve rounded up some serious sweet tooth satisfiers in this post.

A couple of notes before we begin.

Some people prefer to have a separate skillet just for desserts; this is entirely up to you. I use the same skillet for everything, and I’ve yet to have any off-flavors in anything I make.

Cast iron is for cooking, not for storing. If you aren’t finishing your dish in one sitting, remove the rest to a different container. Otherwise, your dessert can take on a metallic taste; this is especially true in dishes with moist or wet bottoms, like bread pudding.

Nearly all of these recipes require you to grease your pan before you make your dessert. If you have bacon grease, I highly recommend using it to grease your pan for desserts. I have yet to eat a dessert that wasn’t enhanced with just a touch of bacon flavor.

Once you try baking a few of these, you may never go back to making them in a pan. Grab your favorite cast iron skillet, and let’s make something tasty!

1. Chewy Brownies

The classic brownie is even better in a cast-iron skillet.

Let’s kick this list off with a classic – the chewy, chocolatey brownie, made even better by being baked in a cast-iron skillet.

This is a cocoa powder-based recipe, which I love because I’m more likely to have cocoa powder in my pantry as opposed to chocolate. These brownies offer plenty of those fantastic crunchy and chewy edge pieces.

Get the full recipe here.

2. Pineapple upside-down cake

Pineapples, brown sugar, and butter make the perfect cast-iron skillet cake.

Pineapple upside-down cake is the quintessential cast iron skillet dessert. The brown sugar and butter sauce combined with the pineapple bake in the bottom of the skillet into a caramel glaze that soaks down into the cake. And it’s so satisfying, flipping your cake onto a plate for the big reveal.

Serve this classic with pineapple juice infused whipped cream.

Get the full recipe here.

3. Rum Raisin Bread Pudding

Bread pudding – the ultimate dessert comfort food.

Let’s move on to the humble bread pudding. This unassuming dessert often gets a bad rap for being dry and dull. Not this recipe. Moist and decadent, with a hint of rum, this bread pudding is the perfect comforting treat for a rainy afternoon.

Sub brandy and chopped dried apricots for the rum and raisins. Mmmm!

Get the full recipe here.

4. Cast Iron Apple Crisp

Mmm, who doesn’t love this classic dessert?

Apple crisp is another dessert that is perfectly suited to a cast-iron skillet. The wonderful flavor of tart apples, brown sugar, and oatmeal bake up in this homey dessert. Serve it still warm and topped with vanilla ice cream.

Get the full recipe here.

5. Dutch Baby with Fresh berries and cream

If you’ve never had a Dutch Baby before, you’re in for a treat.

If you’ve never had a Dutch Baby before you’re in for a treat. These puffy pancakes are a blast to watch in the oven. They’re like a cross between a crepe and a pancake.

Top them with fresh berries, whipped cream, and chocolate syrup for a fantastic brunch option. Dutch babies are great as a last-minute dessert when it’s late at night, and you’re craving something sweet.

Get the full recipe here.

6. Gooey Texas Sheet Cake

Texas sheet cake will cure your chocolate cravings.

Hoo boy, this delectable Texas sheet cake is rich and chocolatey! The best part is, you probably already have everything you need to make it right in your pantry. If you want some serious chocolate, this dessert will do the trick.

To give your cake a boost of flavor, add a tablespoon of strong cold coffee. Serve this gooey treat with a tall glass of cold milk.

Get the full recipe here.

7. Strawberry Buttermilk Skillet Cake

Tart buttermilk and sweet strawberries make a great team.

If you’ve never made a buttermilk cake you are in for a treat. This skillet cake is easy to make. The tartness of the buttermilk paired with the sweet of the strawberry makes for a perfect warm-weather cake.

Bake up a strawberry buttermilk cake to take to your next barbecue or potluck. I guarantee you’ll go home with an empty pan and requests for the recipe.

Get the full recipe here.

8. Rhubarb Cobbler

Who says you can’t have dessert for breakfast?

I don’t know about you folks, but in my house, cobbler is fair game for breakfast food. It’s got fruit in it, it counts.

Rhubarb is often the first vegetable that shows up in spring and offers a bright, tart taste after a long winter of rich, heavy foods. This rhubarb cobbler offers up some amazing chewy caramelized edges.

I like to put fruit cobbler in a mug and pour some milk over it. Of course, vanilla ice cream is always great on cobbler too.

Get the full recipe here.

9. S’Mores dip

You don’t have to go camping to enjoy this treat.

Did your camping trip get rained out? Do you need a fun treat to share among friends? This s’mores dip only has three ingredients, four if you count the graham crackers. And you can make it in under ten minutes. S’more? You betcha!

Get the full recipe here.

10. Lemon Sugar Griddle Cookies

Cookies you make on the stove? You bet!

But I’ve saved the best for last, mainly because a recipe like this is dangerous. What if I told you that with this recipe, you could have a warm, fresh cookie any time you wanted one? That’s right, with these griddle cookies you just slice, cook, and eat. Anytime. One cookie or five cookies, whatever you want. I adapted this recipe from a vintage cookie cookbook I found in an antique shop.

On a personal note, this recipe just feels right in my bones. For years I’ve wondered why they’re called cookies when they’re baked. Shouldn’t they be called bakies? Now we finally have a cookie recipe that is actually cooked!


  • 1 cup of butter
  • 1 cup of sugar
  • 1 tsp grated lemon peel
  • 1 tsp lemon extract
  • 1 egg
  • 3 ½ cups of sifted flour
  • 1 ½ tsp. of baking powder
  • 1 tsp. of salt
  • ½ tsp. of baking soda
  • ½ cup of milk


First, cream the butter and then gradually add in the sugar, beating until well incorporated. Now, add in the lemon peel, extract and egg mixing well. In a large bowl, combine the flour, baking powder, salt, and baking soda. Slowly add the flour mixture to the batter, mixing well. Finally, add in the milk and mix until incorporated.

Next, on a lightly floured surface, shape the cookie dough into a roll about 2 ½” in diameter, wrap the dough in wax paper and refrigerate for at least an hour.

When you want a cookie or several, grease a cast iron skillet and heat it over low-medium heat. The skillet is hot when a couple of drops of water dance on it. Slice the dough into ¼” slices, as many cookies as you wish to cook.

Place the cookies in the skillet and cook until the underside is golden brown, then turn and cook another minute or two. Remove the cookies to a rack or plate to cool. Enjoy! (Then make a few more.)

These cookies are fun to make if you own a two-burner cast iron griddle, as you can make a dozen at a time.

I have a roll of this cookie dough in the fridge nearly all the time. Remember, with great cookie power comes great cookie responsibility.

Sure, cast iron is great for bacon and eggs, but it’s even better for dessert. Whip up a few of these, and who knows, maybe your cast iron skillet will have a permanent place on your stovetop.

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Tracey Besemer

Hey there, my name is Tracey. I’m the editor-in-chief here at Rural Sprout.

Many of our readers already know me from our popular Sunday newsletters. (You are signed up for our newsletters, right?) Each Sunday, I send a friendly missive from my neck of the woods in Pennsylvania. It’s a bit like sitting on the front porch with a friend, discussing our gardens over a cup of tea.

Originally from upstate NY, I’m now an honorary Pennsylvanian, having lived here for the past 18 years.

I grew up spending weekends on my dad’s off-the-grid homestead, where I spent much of my childhood roaming the woods and getting my hands dirty.

I learned how to do things most little kids haven’t done in over a century.

Whether it was pressing apples in the fall for homemade cider, trudging through the early spring snows of upstate NY to tap trees for maple syrup, or canning everything that grew in the garden in the summer - there were always new adventures with each season.

As an adult, I continue to draw on the skills I learned as a kid. I love my Wi-Fi and knowing pizza is only a phone call away. And I’m okay with never revisiting the adventure that is using an outhouse in the middle of January.

These days, I tend to be almost a homesteader.

I take an eclectic approach to homesteading, utilizing modern convenience where I want and choosing the rustic ways of my childhood as they suit me.

I’m a firm believer in self-sufficiency, no matter where you live, and the power and pride that comes from doing something for yourself.

I’ve always had a garden, even when the only space available was the roof of my apartment building. I’ve been knitting since age seven, and I spin and dye my own wool as well. If you can ferment it, it’s probably in my pantry or on my kitchen counter. And I can’t go more than a few days without a trip into the woods looking for mushrooms, edible plants, or the sound of the wind in the trees.

You can follow my personal (crazy) homesteading adventures on Almost a Homesteader and Instagram as @aahomesteader.

Peace, love, and dirt under your nails,