Italian Love Cake

Italian Love Cake

223

"Easy to make and delicious too!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 55 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
  2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
  3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
  4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

223
  1. 259 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

As per other Posters, after preparing this cake I put saran wrap over the cake and put the pudding topping on the cake the next day.You can also put the pudding on the cake but be sure to put it...

Most helpful critical review

Bland, it just lacks a lot for everything you put into it. I didn't have a problem with soggy, but it was dry. I cooked it in a metal 9x13 and where the directions say 90 min, thankfully I too...

As per other Posters, after preparing this cake I put saran wrap over the cake and put the pudding topping on the cake the next day.You can also put the pudding on the cake but be sure to put it...

I've been making this cake for years, it's awesome!! My grandma used to make it when I was a kid. I just made this cake the other day using Lemon cake mix and lemon pudding in the frosting...AWE...

This is one of the BEST cakes I have ever made. I was a little leary because the reviewers either loved or hated it...no in between. I had to make dessert for the bosses birthday, and tried th...

This is a richly delicious and impressive cake. Even though it got rave reviews from the people who ate it, I thought the ricotta cheese part was too wet. Next time I will decrease the eggs to ...

This cake was very different and delicious ! I made it "light" by using fat-free ricotta, which worked out fine, and Lite Cool Whip and skim milk. The ricotta filling sinks to the middle of the ...

I made this recipe several times and found that the quality of the cake mix makes all the difference - some of them are just better-tasting than others (I personally liked Betty Crocker German C...

I had it once years ago at Mike's Pastry in the North End of Boston and was never able to find it again, at Mike's or anywhere else!! I'm so grateful I found this recipe!!Made with Devils Food c...

Cake was fabulous. Big hit at the party I took it too. I added mini chocolate chips to the top to give it a little bit of added sweetness. I cooked it in a metal pan, I think I will use a gla...

Very good, the ricotta layer sinks and divides the chocolate cake into two layers. Its makes a great looking presentation. Next time I'll use real cream in the icing.