Instructions

• Prepare the 15.25-ounce lemon cake mix according to the package directions (including any required eggs, oil, water and preheating) and pour the batter into a greased 9x13-inch cake pan. Bake as directed on the box. Remove from the oven and let the cake cool in the pan for 10 minutes.
• Using the end of a wooden spoon (or similar utensil), poke holes evenly across the surface of the cake, spacing them about 1/2 inch apart and going nearly to the bottom of the cake.
• In a bowl, whisk together the 3.4-ounce package lemon pudding mix and 1 1/2 cups whole milk until smooth. Pour the pudding mixture evenly over the warm cake, allowing it to fill the holes.
• Immediately spoon the entire 21-ounce can of blueberry pie filling over the cake and spread it evenly, gently pressing the filling into the holes.
• Cover the pan and refrigerate for at least 1 hour to allow the pudding and filling to set.
• In a medium bowl, fold together the 12-ounce container whipped topping and 3/4 cup lemon curd with a spatula until smooth and uniform.
• Remove the cake from the refrigerator and spread the whipped topping–lemon curd mixture evenly over the top. Garnish with lemon zest and serve.