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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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.

Nutrition Facts

655 calories; protein 8.9g 18% DV; carbohydrates 87.2g 28% DV; fat 31.4g 48% DV; cholesterol 139mg 46% DV; sodium 606mg 24% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2003
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. Read More
(46)

Most helpful critical review

Rating: 1 stars
02/07/2011
I must be missing something!! I thought it was odd that the recipe calls for 3.4oz package of pudding when the grocery store sells 1oz or 1.5 oz. But I went with it anyway and bought 3 small boxes of vanilla and 3 small boxes of lemon. I mixed the cake mix and thought it was a bit thick. oh well. But then making the 'mousse' I figured something is NOT right. 3 boxes of pudding with 1 cup of milk of coarse makes paste. 'Fold' in whipped topping?? Not happening! Just made a less thicker paste. Read More
(10)
77 Ratings
  • 5 star values: 58
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/11/2003
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. Read More
(46)
Rating: 5 stars
08/05/2004
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. Read More
(30)
Rating: 5 stars
12/11/2003
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. Read More
(19)
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Rating: 5 stars
04/07/2010
This cake was a HUGE hit with my family....I made it last year for Easter and they have demanded I make it again. I made this into a layer cake putting the lemon pie filling in between the two round cakes then cool whip mix on top. I garnished the top with lemon wedges and blackberries....was so pretty and springy! Read More
(14)
Rating: 5 stars
06/21/2010
I made this recently for my grandmother's birthday. The cake was AMAZING and got rave reviews from everyone. Someone even thought I had bought it at the go-to bakery in town... it was just that good! I did cut the poppyseed down to 1/3 c. but otherwise made as directed. I'll definitely revisit this recipe many times in the future! Read More
(11)
Rating: 4 stars
01/12/2004
I thought this was a wonderful cake. It was light and moist. I only wish the cake itself had a bit more lemon flavor. This will be very nice on a hot summer day. Please note it takes about 5 hours to prepare not 50 minutes. Read More
(10)
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Rating: 5 stars
02/20/2008
I loved this cake and so did every one in my office. I followed the other's advice and used only 1/3 c. poppy seeds which was plenty. I also used fat free vanilla pudding and light cool whip and it turned out great. They want me to make this again!!! Read More
(10)
Rating: 1 stars
02/07/2011
I must be missing something!! I thought it was odd that the recipe calls for 3.4oz package of pudding when the grocery store sells 1oz or 1.5 oz. But I went with it anyway and bought 3 small boxes of vanilla and 3 small boxes of lemon. I mixed the cake mix and thought it was a bit thick. oh well. But then making the 'mousse' I figured something is NOT right. 3 boxes of pudding with 1 cup of milk of coarse makes paste. 'Fold' in whipped topping?? Not happening! Just made a less thicker paste. Read More
(10)
Rating: 5 stars
04/20/2007
Made this dessert for Easter and it went over well with everyone. Had a bit of a strange experience with the cake--it originally raised up so far that I didn't think I would have room to put any of the toppings on it. However after taking it out of the oven the cake fell--I was afraid the whole things would be ruined. But as it turned out I had plenty of room for the toppings and it was a great success! I think it could have used more than 1 can of the lemon pie filling--maybe a can and a half to two cans....otherwise it was fantastic. Read More
(9)