Italian Ricotta Cake – a delicious recipe with cake mix, Ricotta cheese, eggs, vanilla, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Follow directions on box for cake mix.
2
Mix all ingredients of cake mix and set aside.
3
In another bowl, blend by hand the Ricotta, eggs, vanilla and sugar.
4
Pour cake mix into greased 13 x 9-inch cake pan.
5
Pour Ricotta mixture on top of cake mix and smooth it out to the edges of the pan.
6
Bake 1 hour at 350u00b0; test with toothpick.
7
Cake will be moist, but will harden up after cooling.
8
Cool 15 minutes, then remove from pan.
9
After cake has cooled, follow directions on box for pudding mix.
10
Let pudding get firm by putting in refrigerator for a few minutes.
11
Fold in Cool Whip into pudding, then spread on cake for icing.
12
Bon appetite.
683
kcal
Calories
37
g
Fat
53
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box Duncan Hines marble cake mix, 2 lb. Ricotta cheese (32 oz.), 3 eggs, 2 tsp. vanilla, and more.
Yes, Italian Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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