 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
I'm very fond of poppy seed anything! Ingredients:
1 packaged lemon cake mix |
1 package instant vanilla pudding mix |
4 eggs |
3/4 cup vegetable oil |
1 1/4 cups water (i might do 1 cup water and 1/4 cup lemon juice) |
1/2 cup poppy seeds |
21 ounce can lemon pie filling |
1 package instant lemon pudding mix |
1 cup milk |
8 ounce container frozen whipped topping, thawed (real whipped cream ) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 baking pan.
3. In large bowl stir together the cake mix and pudding mix.
4. Make a well in the center and add eggs, oil, water and poppy seeds.
5. Beat on low speed until blended.
6. Scrape bowl and beat 4 minutes on medium speed.
7. Pour batter into prepared pan.
8. Bake for 35 to 40 minutes OR until toothpick inserted in center comes out clean.
9. Allow to cool completely.
10. Spread lemon pie filling over cooled cake.
11. In a large bowl combine pudding mix with milk.
12. Mix well and let stand for 5 minutes until fairly set.
13. Fold in thawed whipped topping.
14. Spread over pie filling.
15. Refrigerate at least 4 hours before serving.
|
|