Shelly's Recipe

LEMON POPPY PIE REFRIGERATOR CAKE

Category: Cakes from Cake Mixes

1 pkg. lemon cake mix (not with pudding in the mix)
1 small pkg. instant vanilla pudding mix
4 large eggs
3/4 c. canola oil
1 1/4 c. water
1/3 c. poppy seeds
1 21 oz. can of lemon pie filling
1 3.4 oz. or small pkg. instant lemon pudding mix
1 c. milk
8 oz. container of Cool Whip, thawed

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking dish.

In a large bowl, stir together cake mix and vanilla pudding mix. Add the eggs, oil, water & poppy seeds and beat on medium speed for 4 minutes or until well blended and airy. Pour batter into prepared pan spreading evenly. Bake for 35 minutes or until cake tests done with a cake tester or toothpick inserted in the center that comes out clean. Place on a wire rack and cool completely.

Spread lemon pie filling evenly over the cooled cake in the baking dish. Some of the filling will fall down the edges of the cake.

Make the topping. In a large bowl, whisk the instant lemon pudding with the milk until mixture is thickened. Set aside for 5 minutes until fairly set. Using a rubber spatula, fold in the Cool Whip. Spread evenly over pie filling. Refrigerate at least a few hours before serving. Cover and store leftovers in your refrigerator for up to 2 days.