Ingredients
18.25ozlemon supreme cake mix,(1 box), plus ingredients called for on the box
3.4ozlemon pudding mix,(1 package)
1½cupswhole milk
2ozLucky Leaf Blueberry pie filling,(1 can)
12ozfrozen whipped topping,(1 container), completely thawed
¾cuplemon curd,prepared
1fresh lemon,for zesting, optional
Preparation
Bake the cake according to package directions in a 9×13-inch cake pan. Remove and allow to cool for 10 minutes.
Using the end of a wooden spoon, poke holes throughout the cake.
Prepare the lemon pudding mix by whisking the mix and the whole milk together. Immediately pour it over the cake, aiming to fill the holes.
Immediately add the blueberry pie filling over the cake and, using a spatula, gently press the pie filling also into the holes and spread the remainder of the filling smoothly over the top.
Cover the cake and place in the fridge to set up, at least 1 hour and preferably 2.
With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.
Remove from the fridge and spread the whipped cream over it.
Garnish with lemon zest, serve, and enjoy!
