LEMON CURD CAKE (Catherine Johnston’s Recipe from the R.S. Birthday Dinner!)

1 Duncan Hines White Cake Mix                                   

1 pkg. Jello Lemon Pudding Mix (NOT  instant)             1 to 1½ cups cold Heavy Whipping Cream 

1 ½ cups Water                                                           2 to 4 T. Powdered Sugar (to taste)

1 cup freshly squeezed Lemon Juice                              1 can Sweetened Crushed Pineapple (well drained)

The Night Before:  Make and bake cake according to pkg. directions in 9×13 (greased & floured) glass pan.

Let cool 20 min., then remove cake from pan.  Cover with wax paper (not plastic wrap…keeps in too much moisture) and let cake sit on countertop overnight to set up.  Cook pudding mix with water and lemon juice; pour into glass bowl; cover surface with plastic wrap so skin doesn’t form; cool for 2 hrs; refrigerate overnight.

Next Day:  Slice cake lengthwise.  Slather lemon curd on bottom half; lay top over it.  Refrigerate again.

Topping: Whip the cream & powdered sugar in bowl.  Fold in pineapple. Spread over cake about 2 hrs. before serving (so it doesn’t get soggy).  Cover cake and refrigerate again until served.         YUM!!


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