Lindsey'S Lemon Poppy Seed Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
3/4 cup oil
1 1/4 cups water
1/2 cup poppy seed (or less per taste)
1 (21 ounce) can lemon pie filling
1 (3 1/2 ounce) box instant lemon pudding
1 cup milk
8 ounces Cool Whip

Preparation

Preheat Oven to 350 degrees F.
Grease a 9x13 cake pan and set aside.
In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
Pour into greased 9x13 cake pan.
Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
Cool cake completely.
Spread lemon pie filling evenly over cooled cake.
In a large bowl mix together instant lemon pudding mix and milk until thickened.
Fold cool whip into pudding mixture.
Spread evenly over lemon pie filling.
Refrigerate until ready to serve.
ENJOY!
Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).