Stir-In-The-Pan-Cake
A rich, chocolatey skillet cake with chunks of chocolate chips and crunchy pecans, perfect for sharing with friends or family at casual gatherings or dessert nights.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Pour oil into a 9 x 13 inch pan and tilt to coat the bottom evenly.
- In the pan, add the cake mix, eggs, water, and pudding mix. Stir until well blended and scrape the sides to incorporate all ingredients.
- Spread the batter evenly in the pan.
- Sprinkle the chocolate chips and chopped pecans over the batter.
- Bake at 350°F for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider replacing half of the oil with unsweetened applesauce, which adds moisture without extra fat. You can use a sugar-free cake mix and pudding to make this a lower-calorie dessert. If you don’t have pecans, walnuts or almonds work well. Ensure all ingredients are at room temperature for better blending. This cake can also be served warm with a scoop of vanilla ice cream, which is a delightful contrast.
Serving Suggestions
Serve this cake as a delightful dessert or a sweet breakfast treat. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with chocolate sauce or caramel. This cake also goes well with a side of fresh berries or a fruit salad, making it a versatile option for brunch or dessert gatherings.
Storage & Reheating
Store leftover Stir-In-The-Pan-Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-In-The-Pan-Cake contains roughly 959 calories, with 16g protein, 108g carbohydrates, and 56g fat. It is an excellent source of protein (31% of the Daily Value), dietary fiber (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can substitute the German chocolate cake mix with other flavors like devil's food or yellow cake mix. Just keep in mind that this will alter the flavor profile of the cake, but it will still be delicious. Experimenting with flavors can lead to exciting new variations!
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, use a gluten-free chocolate cake mix and ensure that your instant pudding mix and chocolate chips are also gluten-free. This way, you can enjoy this treat without gluten, while still maintaining the cake's rich and moist texture.
Can I freeze the Stir-In-The-Pan-Cake?
Yes, you can freeze this cake! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to three months. When ready to enjoy, thaw in the refrigerator overnight and then reheat as needed. This makes it a convenient option for meal prep or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).