Serves 12 to 14


For the sauce:
  • Cooking spray
  • 8 Tbsp. (1 stick) unsalted butter
  • 3/4 cup dark brown sugar
  • 3 Tbsp. heavy cream
  • 1 cup chopped pecans
  • 4 glazed yeast doughnuts, plus 5 to 6 glazed-yeast doughnut holes

    For the cake:
  • 8 Tbsp. (1 stick) unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract


    Prepare the sauce: Preheat your oven to 350°. Spray a 9- or 10-inch round cast-iron skillet with cooking spray. Add all the sauce ingredients, minus the doughnuts, and cook over medium-low heat until melted and combined.

    Place the doughnuts and doughnut holes into the pan, fitting them as tightly as possible and filling the gaps between the doughnuts with doughnut holes. Set aside to cool off, about 10 minutes.

    Prepare the cake: Whisk together the milk and vanilla in a small bowl. Cream together the butter and dark brown sugar in a separate large bowl until fluffy, about 2 minutes. Beat the egg and baking powder into the butter mixture until combined. Alternate adding the flour and the milk mixture to the butter mixture until a soft cake batter forms. Pour the cake batter evenly over the doughnuts in the pan and smooth out the surface.

    Bake for 35 to 45 minutes, until the cake is light golden-brown and a toothpick inserted near the center comes out clean, or with moist crumbs. Remove from the oven and allow to cool for 10 minutes in the pan, then very carefully (as the pan will still be very hot) invert the skillet onto a platter or plate. Let the skillet sit upside down on the platter for about 1 minute before gently removing it, revealing the cake on the platter. Serve while warm, or at room temperature.

    From Two in One Desserts: Cookie Pies, Donut Shakes and More Clever Concoctions (Countryman Press) by Hayley Parker.

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