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This cake is similar to the Italian love cake, just made with pineapple. Every Time I make this cake, I get rave reviews. It's like a pineapple cheesecake, but better. Very moist, and tastes even better the next day. Enjoy!

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Recipe Summary test

prep:
10 mins
cook:
1 hr 10 mins
additional:
4 hrs 20 mins
total:
5 hrs 40 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Blend cake mix, water, 3 eggs, and oil together in a large bowl using an electric mixer until smooth. Pour batter into the prepared pan.

  • Mix ricotta cheese, sugar, 3 eggs, and vanilla extract together in a bowl. Pour evenly over the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool, at least 20 minutes.

  • Mix milk and pudding mix together until thickened. Fold in whipped topping and pineapple. Spread over the cooled cake. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts

582 calories; protein 15.7g; carbohydrates 73.9g; fat 24.1g; cholesterol 124mg; sodium 544.3mg. Full Nutrition
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