Lemon Curd Poke Cake

Ingredients

• nonstick cooking spray
• 1 package lemon cake mix , 15.25 ounce
• 1 cup water
• 3 large eggs
• 0.33 cups vegetable oil
• 1 jar lemon curd , 11 ounce
• 1 container frozen whipped topping , 8 ounce
• 1 teaspoon lemon zest , optional

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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