Lemon Pound Cake

[mos]

Lemon Pound Cake
1 pkg lemon cake mix
3.4-oz lemon-flavored instant pudding
1-1/4 cups water
1/2 cup oil
4 eggs
16-oz container ready-to-spread vanilla frosting
10-oz jar lemon curd
1 cup thawed frozen whipped topping
Heat oven to 350°.
Beat first 5 ingredients in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 min to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack. Gently remove pan. Cool cake completely. Spoon frosting into medium bowl. Gently whisk in lemon curd, then whipped topping. Spread onto cake. Serves 16

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