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Ricotta Cake

By: Sandy Pescosolido

"Gussy up your yellow cake with this ricotta variation."

Rate/Review | Read Reviews (107)

Servings (Help)

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Original Recipe Yield 1 - 9x13 inch pan

Ingredients

1 (18.25 ounce) package yellow cake mix
2 pounds ricotta cheese
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Nutritional Information

Amount Per Serving Calories: 182 | Total Fat: 6.3g | Cholesterol: 47mg Powered by ESHA Nutrient Database

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Reviewed on Jan. 3, 2009 by christina b

I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls...

Reviewed on May 8, 2003 by claykyle

Excellent! I like it so much that I've made it 3 times in the past month. The first time I...

Reviewed on Aug. 29, 2002 by GOLFFOX

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This is SO easy and SO delicious. The ricotta settles to the bottom, so don't be...

Reviewed on Oct. 12, 2007 by gidget2100

I've been making Ricotta Cake for quite awhile now, it's one of my husband's favorites....

Reviewed on Feb. 5, 2008 by Miss Janel

Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed...

Reviewed on Apr. 17, 2003 by Stephanie Knewasser

Excellent! I only used half the ricotta mixture (that's all the ricotta I had in the house). ...

Reviewed on Jul. 5, 2008 by Kathy

I can think of a thousand ways to fancy this cake up for company or a holiday but...it's...

Reviewed on Apr. 10, 2003 by SHARONLITAL

This is a wonderful cake. The ricotta mixture does sink to the bottom of the cake but it is...

Reviewed on Apr. 10, 2003 by NOAHS_MOMMIE

This was aweome! Super moist! I have made similar cakes using sour cream, but it doesn't...

Reviewed on Apr. 10, 2003 by KRISTT10

So EASY to make and received MANY compliments! They all wanted the recipe! Thank u so much!

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