Grilled Fresh Peach Cast Iron Skillet Cake features juicy fresh peaches simmered in a spiced rum caramel-butter sauce, topped with a scratch-made buttermilk cake and cooked in a cast iron skillet on the grill (or in the oven) for a summer dessert with a subtle smoky note.
Grilling a cake might sound surprising, but it works wonderfully. The grill adds a light smoky depth that complements the sweet peaches and caramel.
I spend a lot of time cooking outdoors. If I can grill the entire meal and still relax on the patio, that’s ideal. Fruit desserts like this skillet peach cake, a grilled triple berry crisp, Bananas Foster, or simply grilled peaches or pineapple are staples when the weather allows.
How to make Grilled Fresh Peach Cast Iron Skillet Cake
A 10″ cast iron skillet works best for this recipe because it creates a delightful crust around the edges.
Start by preparing the buttermilk cake batter. In a mixing bowl, cream the softened butter with the brown sugar until combined. Add the flour, buttermilk, beaten egg, vanilla, baking soda, and salt. Stir until combined — a few small lumps are fine. Set the batter aside.
For the caramel rum sauce, add butter, brown sugar, spiced rum, cinnamon, and vanilla to the cast iron skillet.
Place the skillet directly over the heat source briefly. As the butter melts, whisk the mixture and bring it to a simmer so it becomes a brown, bubbly caramel sauce. Remove the skillet from direct heat and gently stir in the sliced fresh peaches — peeling is optional.
Pour the prepared cake batter over the peaches and caramel. Do not stir.
Cook the skillet cake on indirect heat (not directly over coals or flame) with the grill lid closed, aiming for about 350°F. Bake for 30–40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature, optionally with vanilla ice cream.
Can I use frozen or canned peaches?
Yes. Fresh peaches are preferred for flavor and texture, but thawed, well-drained frozen or canned peaches can be used as a substitute when fresh aren’t available.
Does this Skillet Peach Cake have to be cooked on the grill?
No. You can make this entirely indoors; see the notes below for straightforward oven directions.
If you enjoy grilling, other recipes that pair well with this dessert include grilled shrimp, grilled baked beans with bourbon and bacon, sticky Asian grilled chicken thighs, grilled triple berry crisp in a cast iron skillet, and whole grilled cauliflower with bang bang sauce.
If you try this Grilled Fresh Peach Cast Iron Skillet Cake or any other recipe here, please rate it and leave a comment to let me know how it turned out. I love seeing your creations—share a photo on my social accounts and tag your posts accordingly.
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Grilled Fresh Peach Cast Iron Skillet Cake
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
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In a medium mixing bowl, stir together the softened butter and brown sugar until well combined.
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Add flour, buttermilk, beaten egg, vanilla, baking soda, and salt. Stir until combined and set the batter aside; it may be slightly lumpy.
Caramel Rum Sauce
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In a 10″ cast iron skillet, combine the butter, brown sugar, spiced rum, cinnamon, and vanilla.
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Place the skillet briefly over direct heat. As the butter melts, whisk until the mixture simmers and becomes a bubbly caramel sauce.
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Remove from heat and carefully stir in the fresh peach slices.
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Pour the cake batter over the peaches and caramel. Do not stir.
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Cook on indirect heat with the lid closed, targeting 350°F (not directly over coals or flames) for 30–40 minutes, until the center is set and a toothpick comes out clean.
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Serve warm or at room temperature, optionally topped with vanilla ice cream.
Notes
Oven Directions:
Preheat the oven to 350°F.
Make the cake batter as directed above.
On the stovetop over medium heat, prepare the Caramel Rum Sauce following the same steps for the skillet.
After pouring the cake batter over the peaches and caramel, bake for about 40 minutes, until the center is firm and a toothpick comes out clean.