Lemon Poppy Seed Dessert Cake

Directions

Ingredients :

1 (18.25 ounce) package lemon cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

¾ cup vegetable oil

1 ¼ cups water

½ cup poppy seeds

1 (21 ounce) can lemon pie filling

1 (3.4 ounce) package instant lemon pudding mix

1 cup milk

1 (8 ounce) container frozen whipped topping

thawed

Methods :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.