Lemon Custard Skillet Cake

Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of icing sugar. ...MORE + LESS -

1 box Betty Crocker™ Super Moist™ golden cake mix

1/2 cup butter, melted

2 eggs

1 1/2 cups sugar

3/4 cup butter, softened

1 package (250 g) cream cheese, softened

2 eggs

2 teaspoons vanilla extract

Grated peel from 1 lemon

Icing sugar

Lemon slice, if desired

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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 centre 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 icing sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

The middle of the cake should have a slight jiggle when you remove it from the oven. Be careful not to overbake this cake. It will continue to bake a little even after it is removed from the oven.
Change up the berries! Blackberries, blueberries and strawberries all go well with the flavour of this cake, so pick your favourite.