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Lemon Poppy Seed Cake

Submitted by: Joan Askey of Johnstown, PA | Date Added: 16 Nov 2009
Listed in: Desserts

1 lemon cake mix

1 small package vanilla instant pudding

4 eggs

3/4 cup oil

1-1/4 cup water

1/2 cup dry poppy seeds

1 (21 oz) can lemon pie filling

1 small package lemon instant pudding

1 cup milk

1 8oz Cool Whip

In a large bowl stir together cake mix and vanilla pudding.

Make a well in center and add eggs, oil, water and poppy seeds.

Beat on low until blended and beat 4 minutes on medium speed.

Pour into pan and bake for 35 to 40 minutes until done.

Cool cake and spread lemon pie filling over the cooled cake.

In a large bowl, mix instant pudding with milk.

Mix well and let stand 5 minutes.

Fold in Cool Whip and spread over cake.

Refrigerate for at least 4 hours before serving.