Lemon Sunshine Cake recipe

I made this cake for Easter and it was a big hit. It is so refreshing.

Lemon Sunshine Cake

Courtesy of H-E-B

Ingredients: 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 CANOLA OIL

4 large EGGS

FILLING: 1 container (12 oz.) COOL WHIP DESSERT TOPPING, thawed

3/4 cup ROBERTSON'S LEMON CURD

Directions: 1. Heat oven according to cake mix instructions.

2. Grease and flour a 10-inch bundt pan. Use the pudding cake recipe as directed

on cake mix box substituting the lemon lime soda for the water. Bake as directed on box.

3. While cake is baking, combine dessert topping and lemon curd until smooth. Cover and chill.

4. Cool cake according to package directions. Once cake has cooled completely, place on cake plate and fill center with dessert topping, until topping is piled high in the center of cake.

5. Refrigerate until ready to serve.

6. Cut into slices; spoon a bit of filling over each slice and serve.