I've made this cake 3 times--once as written, once making the cake with 1/3 c oil, 1 cup water and 2 TBS. poppy seeds (I always use Duncan Hines cake mixes), replaced canned lemon pie filling with 1 large (cook kind) lemon pudding mix and the same frosting and once with a Yellow Cake mix, instant lemon pudding, 1/3 c oil, 1 cup water and 2 TBS. poppy seeds, replaced canned lemon pie filling with 1 large (cook kind) lemon pudding mix and the same frosting. They're all great (and easy). I'll continue to use less oil, water and poppy seeds and replace the the canned pie filling with 1 large Jello Brand Lemon (cook kind) Pudding Mix and use the same frosting mix. Great recipe!

Reviewed On: Mar. 29, 2012

Layered these in canning jars for Christmas gifts and the thank you calls are still coming in! Great cookies!

Reviewed On: Jan. 30, 2008

Easy and excellent. Made as written. Next time maybe I'll add a potato or two--or maybe not....

Reviewed On: Jan. 8, 2008