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Ingredients
- 1 Box Lemon Cake Mix (+ ingredients needed to make it according to box directions), 15.25 oz
- 32 oz Ricotta Cheese
- 4 Eggs, Large
- ¾ Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Box Instant Lemon Pudding Mix, 3.4 oz
- 1 Cup Whole Milk
- 1 Tub Cool Whip or Whipped Topping, thawed, 8 oz
Instructions
- Heat your oven to 350 degrees. Spray a 9” x 13” baking pan with non-stick cooking spray.
- Prepare cake mix in a medium bowl according to the package directions. Then, pour evenly into your baking pan.
- In a medium bowl, beat the ricotta cheese, eggs, sugar, and vanilla extract until completely smooth.
- Carefully pour the ricotta mixture over the cake mixture in the baking pan. Cover as much space as you can evenly. Use a spoon to carefully cover any areas and sides that are difficult to cover.
- Bake for 53-57 minutes, cake is done when a toothpick can be pressed into the center and come out clean. Cool the cake completely before adding frosting. This will take about 2 hours.
- Prepare the topping. Mix milk with dry pudding mix for two minutes in a medium bowl. Refrigerate for 10 minutes. When the pudding is set, fold in the Cool Whip gently until it is completely blended.
- Once the cake is completely cooled, spread the frosting evenly on top. Store in your refrigerator.
- The cake is best served very cold or the next day.
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