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Ingredients
| lemon cake mix: 18.25 oz |
| dry vanilla pudding mix: 3.4 oz |
| eggs: 4 |
| vegetable oil: 3/4 cup |
| poppy seed: 1/2 cup |
| lemon pie filling: 21 oz |
| dry lemon pudding mix: 3.4 oz |
| whole milk: 1 cup |
| frozen whipped topping: 1 8oz tub |
Lemon Poppy Seed Dessert Cake
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
- In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.