Go Back
Italian Love Cake

Italian Love Cake

A delightful treat that's quick to make, surprisingly healthy, and bursting with flavor. A perfect balance of textures and tastes that will leave you wondering why you haven't made it sooner.
Print Recipe Pin Recipe
Cook Time 50 minutes
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

For the Ricotta Layer:
  • 15 ounces ricotta cheese, whole milk
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cake Layer:
  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/2 teaspoon almond extract
For the Topping:
  • 1 can cherry pie filling (21 ounces)

Equipment

  • 9x13-inch Baking Pan
  • Large Bowl
  • Mixing Bowl

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Make the Ricotta Layer: In a large bowl, combine ricotta cheese, sugar, eggs, and vanilla extract. Mix well until smooth and creamy.
    15 ounces ricotta cheese, whole milk, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
  3. Make the Cake Batter: In a separate bowl, prepare the yellow cake mix according to package directions, but add the almond extract to the batter.
    1 box yellow cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, 1/2 teaspoon almond extract
  4. Assemble: Pour the ricotta mixture evenly into the prepared baking pan. Carefully pour the cake batter over the ricotta layer.
  5. Add Cherry Pie Filling: Spoon the cherry pie filling evenly over the cake batter.
    1 can cherry pie filling
  6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean-ish (a little cherry juice is okay!).
  7. Cool: Let the Italian Love Cake cool completely in the pan before cutting and serving. The cake will settle as it cools.
  8. Serve: Dust with powdered sugar, if desired. Enjoy your homemade Italian Love Cake!