• Cooking Time:
  • Servings:
  • Preparation Time:



  • Cake:
  • 1 box (18.25 oz.) Duncan Hines Lemon Supreme Cake Mix
  • 1 (3.4 oz.) JELL-O Instant Pudding, Lemon Flavor
  • 1 (12 oz.) Lemon Lime Soda
  • 1/3 cup applesauce or oil
  • 4 large Eggs
  • Topping:
  • 1 container (12 oz.) Cool Whip, thawed
  • 3/4 cup Robertson's Lemon Curd
  • Berries of your choice


  • Grease and flour a 9 x 13 pan. Use the pound cake recipe on the cake mix box substituting the lemon lime soda for the water. Bake as directed on box.
  • While cake is baking, combine dessert topping and lemon curd until smooth. I beat the lemon curd first until soft, then beat the Cool Whip in.
  • Cool cake according to package directions. Once cake has cooled completely, frost the cake with topping.
  • Refrigerate until ready to serve. Top each slice with berries.

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