Lindsey'S Lemon Poppy Seed Cake
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (3 1/2 ounce) box instant vanilla pudding
- 4 eggs
- 3/4 cup oil
- 1 1/4 cups water
- 1/2 cup poppy seed (or less per taste)
- 1 (21 ounce) can lemon pie filling
- 1 (3 1/2 ounce) box instant lemon pudding
- 1 cup milk
- 8 ounces Cool Whip
- Preheat Oven to 350 degrees F.
- Grease a 9x13 cake pan and set aside.
- In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
- Pour into greased 9x13 cake pan.
- Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
- Cool cake completely.
- Spread lemon pie filling evenly over cooled cake.
- In a large bowl mix together instant lemon pudding mix and milk until thickened.
- Fold cool whip into pudding mixture.
- Spread evenly over lemon pie filling.
- Refrigerate until ready to serve.
- ENJOY!
- Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).
lemon cake mix, vanilla pudding, eggs, oil, water, lemon pie filling, lemon pudding, milk
Taken from www.food.com/recipe/lindseys-lemon-poppy-seed-cake-355697 (may not work)