1 box (18 1/2 oz.) lemon cake mix
4 whole eggs
3/4 c. vegetable oil
1 box (5 1/4 oz.) instant vanilla pudding
1 1/4 c. cold water
1/2 c. poppy seeds
1 can (21 oz.) lemon pie filling
1 pt. whipping cream, sweetened with 1 tbsp. sugar and 1 tsp. vanilla

Combine dry cake mix, eggs, oil, dry pudding, water and poppy seeds. Mix well with electric mixer, about 4 minutes. Bake at 350 degrees in 9 x 13 inch pan. Cool. Spread lemon pie filling on top of cake.

Frost with sweetened whipping cream. Refrigerate at least 4 hours before serving.