Bake the cake according to the package directions in a 9 x 13 baking dish.

Once it comes out of the oven immediately use a skewer or the handle of a wooden spoon and poke holes in the cake. Set aside.

In a large bowl combine the lemon curd, lemon pudding mix, and milk. Using a mixer blend on high for 1 minute.

Pour the lemon mixture over top of the cake making sure it goes into the holes. Refrigerate for at least 1 hour.

In a medium bowl combine the frozen dessert topping and powdered sugar. Mix until combined.

Spread the "frosting" over top of the cake then sprinkle with lemon zest.

Refrigerate until ready to serve.