Lemon Poppy Seed Cake

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
3/4 cup vegetable oil
1 1/4 cups water
1/2 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


Directions

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.