Total Time
Prep 15 mins
Cook 0 mins

This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.

Ingredients Nutrition

  • 1 (10 ounce) jar lemon curd
  • 1 (8 ounce) carton whipped topping, thawed, divided (frozen)
  • 10 34 ounces butter pound cake, thawed (frozen)
  • 1 (15 ounce) can mandarin oranges, drained


  1. Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
  2. Split cake horizontally into three layers.
  3. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
  4. Spread top with remaining lemon curd mixture.
  5. Frost sides with remaining whipped topping.
  6. Garnish with mandarin oranges.
  7. Refrigerate until serving.
Most Helpful

Today I constructed this luscious cake and took it to our Mother's Day afternoon tea. It was so easy for me, a time poor mother and looked and tasted marvellous. I could not find a frozen pound cake {not even a Sara Lee one] here in Melbourne so used a store bought sponge cake that was already cut into two horizontally which made my job even easier. I adorned the top of the cake with passionfruit. This is one yummy dessert cake !!

katew May 12, 2013