Lemon Curd Poke Cake

Ingredients and Weight:

• Yellow cake mix: 1 box (15.25 ounces)
• Yellow cake mix: 1 box (15.25 ounces)
• Vanilla pudding mix: 1 package (3.4 ounces)
• Milk: 3 cups
• Lemon curd: 1 cup
• Cream cheese: 8 ounces, softened
• Butter: 1/2 cup, softened
• Powdered sugar: 1 cup
• Lemon juice: 1 tablespoon
• Fresh raspberries: 1 cup, for garnish (optional)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, combine the yellow cake mixes and pudding mix. Add the milk and stir until well combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. While the cake is baking, make the lemon curd filling. In a small saucepan over low heat, combine the lemon curd, cream cheese, butter, powdered sugar, and lemon juice. Stir until smooth and creamy.
4. Once the cake is done baking, poke holes all over it with a fork or skewer. Pour the lemon curd filling over the hot cake and let it soak in.
5. Refrigerate for at least 4 hours, or overnight.
6. Before serving, spread the whipped cream over the cake and garnish with fresh raspberries, if desired.

Nutritional Information:

• Calories: 350 per slice
• Fat: 20 grams
• Carbohydrates: 45 grams
• Protein: 5 grams

Dish Characteristics:

• Moist and flavorful cake
• Creamy and tangy lemon curd filling
• Perfect for special occasions
• Can be customized with different cake and filling flavors

User Comments:

• "This was absolutely delicious! The lemon curd filling was the perfect complement to the cake."
• "I made this for my family and they loved it. It was so easy to make and tasted amazing."
• "I highly recommend this recipe. It's sure to be a crowd-pleaser."

Special Precautions and Tips:

• Use store-bought lemon curd for easier preparation.
• Make sure the cake is completely cooled before pouring the lemon curd filling over it.
• Store the cake in an airtight container in the refrigerator for up to 3 days.