Lemon Poppy Seed Dessert Cake recipe
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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
Nutrition Info
- 654.9 caloriescarbohydrate: 87.2 gcholesterol: 139 mgfat: 31.4 gfiber: 1.1 gprotein: 8.9 gsaturatedFat: 9.9 gservingSize: -sodium: 606 mgsugar: 61.9 gtransFat: : -unsaturatedFat: : -
Directions Lemon Poppy Seed Dessert Cake
Directions
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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.