Cheesecake-Stuffed Luscious Lemon Cake

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Oxmoor House


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1 (18.25-oz.) package white cake mix

1 (3.4-oz.) package vanilla instant pudding mix

3 large eggs

1 1/4 cups milk

1 cup canola oil

2 teaspoons vanilla extract

1 (4-oz.) white chocolate bar, finely chopped

2 tablespoons grated lemon rind (about 2 large lemons)

3 (16-oz.) cans homestyle cream cheese frosting

1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)

2 cups fresh raspberries, divided

1 (10-oz.) jar premium lemon curd

1 cup fresh strawberries, halved

Fresh mint sprigs

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