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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.
calories 656cal total fat 31g cholesterol 148mg sodium 606mg carbohydrates 87g fiber 1g
This recipe has been added to the following public cookbooks:
Grandma Shores Desserts,
Internet Desserts,
GRAMMIE'S GOODIES,
Cheryl Mason,
Jan's Favorite Receipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | mburgess32159
07/29/07 12:00 AM |
Everyone Will Rave About This One!Today I brought this cake to a family gathering and Everyone LOVED it! Needless to say it went very quickly and everyone wanted the recipe! I followed the recipe exactly and found it to be just perfect, there was nothing I would change about it, although I now wonder what it would be like to add sliced almonds on the top, I may try that next time, as I can see that I will be making this one alot now, it's already a family favorite! It is light and fluffy and we all savored every bite! When you want to "WOW" your family and friends, this cake will do the job and it's very simple to make, not time consuming at all! I highly recommend this cake to everyone! You won't be dissapointed! |
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