Lemon Poppy Seed Dessert Cake

Lemon Poppy Seed Dessert Cake

46 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Bea
Recipe by  Bea

“This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 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.
  3. 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.
  4. 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.

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Reviews (46)

Rate This Recipe
CHIPGUY
37

CHIPGUY

GREAT cake. It's easy to make but tastes like it came from a 5-star bakery. I'd cut down on the poppy seeds though. 1/3 cup works well.

JENNYB5149
25

JENNYB5149

This cake is fantastic! I went searching for it to make for mother's day (lemon poppyseed is a favorite of hers). I normally dislike lemon anything and even I loved this cake. It was hit with the whole family. My mother liked it so much she made it the next week for her card party and has requested it for her upcoming birthday. It is moist, light and lemony. As a previous reviewer wrote - don't be alarmed when it shrinks. It will shrink significantly, but don't worry, you will need the room for the filling and topping.

Ivan's Mom
18

Ivan's Mom

I made this twice in the past few weeks. Everyone loved it! Once, I put half in the freezer and it came out again just fine. Don't be alarmed if the cake shrinks dramatically when you take it out of the oven - leaves plenty of room for the toppings. I used pie filling from a mix rather than the canned.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 655 cal
  • 33%
  • Fat
  • 31.4 g
  • 48%
  • Carbs
  • 87.3 g
  • 28%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Lemon Poppy Seed Bundt Cake

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Moist Lemon Poppy Seed Cake