Sticky-Bun Skillet Cake

Sticky-Bun Skillet Cake
Servings: 8 to 10 Prep 20 mins Start to Finish 55 mins


  • 2 1/2 tablespoons unsalted butter, divided
  • 1/2 cup chopped pecans
  • 3 tablespoons dark brown sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1 13.8 ounce tube refrigerated pizza crust
  • 1/4 cup sugar
  • 1 1/2 teaspoons cinnamon

Make It

1. Heat oven to 350 degrees F. Melt 1 1/2 Tbs. butter in a 9-inch ovenproof nonstick skillet over medium heat. Remove from heat; add nuts, stir to coat, and arrange in center of pan, leaving a 2-inch border.

2. Make caramel sauce: In a saucepan, combine brown sugar, cream, honey, vanilla, and salt over medium heat. Stir until bubbling, then cook 2 minutes more. Remove from heat. In a separate pan, melt remaining 1 Tbs. butter.

3. Combine sugar and cinnamon in a small bowl. Unroll pizza crust and shape into a 9 x 12-inch rectangle. Brush dough with melted butter, then sprinkle with cinnamon sugar. Cut dough into 1-inch strips. Tightly roll one strip, then wrap another around it. Continue with remaining strips to make a coil.

4. Place dough on top of nuts in skillet. Bake until golden, about 40 minutes. Let cool 5 minutes. Place a platter over pan and flip it over to release the cake. Drizzle with 2 Tbs. caramel sauce. Serve remaining sauce on the side.