8 1/2 oz. box lemon cake mix
4 egg
3/4 c. vegetable oil
5 1/4 oz. box vanilla instant pudding
1 1/4 c. cold water
1/2 c. poppy seed
1 pt. whipping cream sweetened with 1 tbsp. sugar and 1 tsp. vanilla

Combine dry cake mix, eggs, oil, dry pudding, water and poppy seed. Mix well with electric mixer. Bake at 350 degrees in 9 x 13 inch pan for 25 to 30 minutes. Cool. Spread lemon pie filling on top of the cake. Frost with whipping cream. Refrigerate 4 hours before serving.