Lemon Custard Skillet Cake

 

Ingredients

Crust

• 1

  box Betty Crocker™ Super Moist™ yellow cake mix
• 1/2

  cup butter, melted
• 2

  eggs

Filling

• 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)

Toppings

• 1

  cup whipped topping or whipped cream
• Fresh raspberries
• Powdered sugar
• Lemon slice, if desired

Steps

1 Heat oven to 350°F.

2 In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.

3 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.

4 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.

5 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.