Poppyseed Cake with Lemon Filling

Lemon Poppyseed Cake has been a family favorite for as long as I can remember. I’ve made it for so many birthdays over the years, and it always brings a little sunshine to the table. It looks impressive yet is simple to make. This would also be perfect for an Easter dessert.

1 white boxed cake mix

1 can Lemon Pudding & Pie Filling

1/4 to 1/2 cup poppyseed (depending on your taste)

1 (7.2 oz) box Betty Crocker Home Style Frosting Mix-Fluffy White

Line two 9" round cake pans with wax paper or parchment paper.  Grease and flour the wax paper.  Set aside.

Soak poppyseeds in water, using the amount of water called for on the cake mix box.  Soak for one hour.

Prepare cake according to the directions on the box.  Make sure you use the water that the poppyseeds are soaking in.

Pour cake batter evenly into the two round pans.  Bake according to directions on the box.

Once cake has completely cooled, prepare the frosting according to the directions on the box. Set frosting aside.

Spread desired amount of the lemon pie filling between the cake layers (several large spoonfuls). You will not need the entire can of lemon filling. To prevent the top layer of cake from sliding off the lemon layer, once you have placed the top layer of cake on, poke about 4 or 5 full-size spaghetti noodles all the way into the cake to hold it in place.  Make sure you remove the spaghetti when you serve the cake.  You wouldn't want anyone to bite into it. 

Frost the top and sides of the cake with the fluffy white frosting.  For a pretty presentation, make peaks/swirls of frosting by taking a metal frosting spreader or back of a metal spoon and press into the frosting and lift it off to create the pointy peaks. 

You can sprinkle the top of the cake with yellow decorating sugar to add a little sparkle.  

Place leftover cake in the refrigerator, however it is best to then serve at room temperature.  You may place the cake in a covered glass dome or Tupperware cake carrier.  Otherwise, make a tent of Saran plastic wrap by poking a few toothpicks on the top and sides of the cake and gently drape the plastic wrap over and around the cake to preserve its freshness.

** The box of Betty Crocker Fluffy frosting that I use may be somewhat difficult to find. If your store carries it, it most likely will be on the top shelf in the frosting aisle.  I have been able to find this at Woodman's, Wal-Mart, Piggly Wiggly and Festival Foods.  If you cannot locate this frosting, you may make it from scratch by following a recipe for "Seven Minute Frosting" that uses egg whites, sugar, water and cream of tartar.  This is a sticky 'marshmalllowy' flavored frosting.

Enjoy!

Eileen