Prep Time 20m
Cook Time 30m
Ready Time 75m
Yield 16 servings

  • Nonstick cooking spray
  • 1 package Pillsbury™ Moist Supreme® Lemon Flavored Premium Cake Mix
  • Additional ingredients to prepare cake mix per package directions
  • 1 cup white baking chips, melted
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 jar Dickinson's® Lemon Curd
  • White chocolate curls and lemon slices, for garnish
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Dust with flour.
  • Step 2Prepare cake batter according to package directions using water, oil and eggs. Blend in cooled baking chips and lemon peel. Divide evenly into prepared pans. Bake 28 to 32 minutes or until toothpick inserted into center comes out clean. Cool in pans 5 minutes. Remove to wire rack to cool completely.
  • Step 3Blend whipped topping and lemon curd in large bowl with electric mixer on medium speed until evenly blended. Place one cake layer on serving plate, rounded side down. Spread with half of lemon curd mixture. Top with remaining cake layer, rounded side up. Spread with remaining lemon curd mixture. Sprinkle with chocolate curls and garnish with lemon, if desired. Chill until ready to serve.
  • TipTo substitute Pillsbury® Moist Supreme® Classic White Premium Cake Mix, prepare as instructed, but add 1 tablespoon lemon juice to cake batter.
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