Lemon Curd Poke Cake

This lemon curd poke cake frosted with whipped topping is made with a box mix for an easy dessert that's moist, delicious, and stress-free to make.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 231 Calories

Ingredients

• 1 cup water
• 3 large eggs
• nonstick cooking spray
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 teaspoon lemon zest (Optional)
• 1 (11 ounce) jar lemon curd
• 0.3333333 cup vegetable oil
• 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Le

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.

Step 2

Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.

Step 4

Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.

Step 5

Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.

Step 6

Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.