Italian Love Cake

Italian Love Cake

205 Reviews 15 Pics
  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 55 m
Recipe by  Rene

“Easy to make and delicious too!”

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
  2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
  3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
  4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

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Reviews (205)

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As per other Posters, after preparing this cake I put saran wrap over the cake and put the pudding topping on the cake the next day.You can also put the pudding on the cake but be sure to put it in the Fridge. The 2nd, 3rd and even 4th day was even better. However, I very rarely have any left after the 1st day! It was simply awesome. All the flavors from the cake stay moist and the taste of the ricotta cheese was not overwhelming. I think this cake is better the next day and the 3rd day after making this cake. The key is letting the cake really set before serving. My kids loved this cake but hated the taste just after preparing it. I know we were anxious to taste it. Letting it sit in the fridge for 24 hours is worth the wait! This is a great cake to make for a function the next day. I recommend not frosting the cake until the next day. I sometimes add a little heavy cream. Part Milk/Part cream to the pudding mix. Love it! I will make this again and again! I have made this 5 times and it has simply been a hit each time. I am making another one tonight for the Office tommorrow! Thank You! Thank You! Just Awesome! I have also posted a picture of the Cake too!



I've been making this cake for years, it's awesome!! My grandma used to make it when I was a kid. I just made this cake the other day using Lemon cake mix and lemon pudding in the frosting...AWESOME!! If u love lemon oh you gotta try this!



This is one of the BEST cakes I have ever made. I was a little leary because the reviewers either loved or hated in between. I had to make dessert for the bosses birthday, and tried this. She loved it, and so did the rest of my coworkers. I did make it the day before and frost the day we served it. The frosting in of iteself is delicious and I know I will use this on other desserts. I was afraid that the ricotta mixture wouldn't sink, but it did. It had beautiful presence and everyone was wowed. Definately one of the moistest cakes to date. Thanks for the post.

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Amount Per Serving (18 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 428 mg
  • 17%

Based on a 2,000 calorie diet



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Giant Ding Dong Cake


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Ricotta Cake