A warm skillet cake built on the Pillsbury limited-edition lemon cookie dough: you spread the raw dough in a hot pan, let it bake through, and serve it warm with butter and a squeeze of lemon if you have it. It takes twenty minutes start to finish.

Serves 2. 25 minutes, 5 at the stove.

About 70 calories a serving, 1 g protein, 5 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a 10-inch skillet or nonstick pan over medium heat for two minutes. Add 1 tablespoon butter and swirl until it foams and smells toasty, about one minute.
2. Break up the entire package of lemon cookie dough into bite-sized pieces and scatter them across the hot buttered pan, pressing gently so they touch but stay loose. Sprinkle a pinch of salt over the top.
3. Lower the heat to medium-low and cook uncovered until the dough is golden brown at the edges and set but still soft in the center, about fifteen to eighteen minutes; the top may look slightly underbaked and that is right.17 min
4. Slide the skillet onto a trivet and let it rest for two minutes so the cake sets just enough to hold together, then slide it onto a plate or serve it straight from the pan with a spoon.2 min

Note Serve warm with a dollop of sour cream or yogurt, or with a small scoop of vanilla ice cream if you have it; the contrast of cold and warm works well here. The cake keeps covered in the fridge for one day and can be warmed gently in a low oven. Pair with strong tea or coffee.