Lindsey'S Lemon Poppy Seed Cake – a delicious recipe with lemon cake mix, vanilla pudding, eggs, oil, water, lemon pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat Oven to 350 degrees F.
2
Grease a 9x13 cake pan and set aside.
3
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.
4
Pour into greased 9x13 cake pan.
5
Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
6
Cool cake completely.
7
Spread lemon pie filling evenly over cooled cake.
8
In a large bowl mix together instant lemon pudding mix and milk until thickened.
9
Fold cool whip into pudding mixture.
10
Spread evenly over lemon pie filling.
11
Refrigerate until ready to serve.
12
ENJOY!
13
Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).
672
kcal
Calories
57
g
Fat
15
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box lemon cake mix, 1 (3 1/2 ounce) box instant vanilla pudding, 4 eggs, 3/4 cup oil, and more.
Yes, Lindsey'S Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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