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

Combine dry cake mix, eggs, oil, dry pudding mix, water and poppy seeds. Mix well, about 4 minutes. Bake at 350 degrees in greased 9 x 13 inch pan for 50 - 60 minutes or until toothpick comes out clean. Cool. Spread lemon pie filling on top of cake. Sweeten whipped cream with sugar and vanilla. Frost cake. Refrigerate at least 4 hours before serving.