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+ servings

Italian Love Cake

Italian Love Cake made with cake mix, ricotta cheese and Cool Whip.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 50 minutes
Servings 18
Author Cookie Madness


  • 1 15.25 oz package Betty Crocker Super Moist Chocolate Fudge Cake Mix
  • 1 1/4 cups water
  • 3 large eggs
  • 1/2 cup vegetable oil

Ricotta Cheese Mixture

  • 1 32 oz container whole milk ricotta cheese
  • 4 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla or vanilla bean paste

Whipped Topping:

  • 1 3.8 oz. package instant chocolate pudding mix
  • 1 cup cold whole milk
  • 2 8 oz containers whipped topping**


  • Preheat your oven to 350 degrees F if using a metal pan and 325 degrees F if using a 9x13 inch glass baking dish. I used 325 and a 9x13 inch glass baking dish. Grease bottom of the pan (or dish).
  • In a large mixing bowl, prepare the cake mix as directed on package. In this case that would be Betty Crocker Super Moist, so you mix the mix, water, eggs and oil and beat for 2 minutes. Pour into the baking pan.
  • In another bowl, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  • Spoon or pour the cheese mixture evenly over the top of the cake batter.
  • Bake the cake at 350 for 1 hour or 325 for 1 hour and 5 minutes(if using a glass dish) or until the cake seems firm to touch. Remove from the oven and allow to cool completely.
  • To make the topping, whisk together the pudding mix and milk. Fold the whipped topping into the pudding, then spread all over the cake. Cover and chill overnight (or for at least 4 hours minimum).


Use 1 carton of whipped topping plus as much as you need from the second carton. I used 1 1/2 cartons.