Pineapple Love Cake

Name: Pineapple Love Cake
Ingredients: 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines(R) Pineapple Supreme); 1 cup water; 3 large eggs; 1/3 cup vegetable oil; 2 pints part-skim ricotta cheese; 1 cup white sugar; 3 eggs; 1 teaspoon vanilla extract; 1 cup milk; 1 (3.4 ounce) package instant vanilla pudding mix; 1 (12 ounce) container frozen whipped topping, thawed; 1 (8 ounce) can crushed pineapple, drained

12 ingredients

5 steps

Ingredients

1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines(R) Pineapple Supreme)
1 cup water
3 large eggs
1/3 cup vegetable oil
2 pints part-skim ricotta cheese
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2

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.
3

Mix ricotta cheese, sugar, 3 eggs, and vanilla extract together in a bowl. Pour evenly over the batter.
4

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.
5

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.