LEMON CUSTARD SKILLET CAKE

Lemon Custard Skillet Cake image

Provided by Heather Baird

Categories Dessert

Time 1h55m

Yield 12

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
2 eggs
1 1/2 cups sugar
3/4 cup butter, softened
1 package (8 oz) cream cheese, softened
2 eggs
2 teaspoons lemon extract
Grated peel from 1 lemon
1 1/4 cups Gold Medal™ all-purpose flour
1 cup milk
1/4 cup sweetened condensed milk (not evaporated)
1 cup whipped topping or whipped cream
Fresh raspberries
Powdered sugar
Lemon slice, if desired

Steps:

Heat oven to 350°F.
In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
In medium bowl, beat sugar, 3/4 cup softened butter and the cream cheese with electric mixer on high speed until well combined. Add eggs 1 at a time, beating well after each addition. Beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated. Add condensed milk; beat just until combined. Pour batter over crust in skillet.
Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

Nutrition Facts : ServingSize 1 Serving