This is a moist, delicious cake that gets rave reviews everywhere I take it! You can substitute vanilla or lemon for the cheesecake pudding, though I would lean toward the vanilla….I’m not a big fan of the lemon flavored pudding!
Cook time: 40 Min Prep time: 10 Min Serves: 16 – 20
1 box lemon cake mix
1 box instant cheesecake pudding mix (4 serving size)
1 c ricotta cheese (whole milk)
1/2 c vegetable oil
4 large eggs, beaten
2 tsp lemon extract
1/2 c sugar
2 tsp ground cinnamon
1. Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
2. In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan.
3. Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
4. Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.