Pineapple Love Cake

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!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 582 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup milk
• ⅓ cup vegetable oil
• 3 eggs
• 1 cup water
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) can crushed pineapple, drained
• 3 large eggs
• 2 pints part-skim ricotta cheese
• 1 (3.4 ounce) package instant vanilla pudding mix

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.