Lemon Ricotta Magic Cake

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Lemon Ricotta Magic Cake

Lemon Ricotta Magic Cake features a creamy ricotta cheesecake-like bottom layer, a moist lemon cake center, and a fluffy lemon pudding topping. It's bright, creamy, and perfect for potlucks, holidays, or anytime a lemon craving strikes.

Prep Time20

Active Time1 15

Chill Time1

Course: Dessert

Cuisine: American

Keyword: 13 x 9, cake mix, comfort food, make ahead, pudding, ricotta

Yield:

Calories: 209kcal

Author: Sweet Ordeal

Materials

15.25 oz. box lemon cake mix
7 large eggs, divided
1 cup water
1/2 cup vegetable oil
2 - 15 oz. tubs part-skim ricotta cheese (or full fat)
3/4 cup granulated sugar
1 tsp. vanilla extract
zest from 1 lemon
3.4 oz. box instant lemon pudding mix
1 cup whole milk
12 oz. tub frozen whipped topping, thawed

Instructions

Preheat oven to 350° and lightly grease a 13x9" baking dish.
Make Cake Layer: In a large bowl, combine the lemon cake mix, 3 eggs, water, and vegetable oil. Whisk or beat just until combined. Do not overmix. Pour the cake batter into the prepared baking dish.
Make Ricotta Layer: In same bowl, combine the ricotta cheese, sugar, vanilla extract, lemon zest, and remaining 4 eggs. Blend until smooth and well combined. Carefully spread the ricotta mixture evenly over the cake batter.
Bake for about 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean. If using a metal baking pan, allow a few extra minutes as needed. Place the baking dish on a wire rack and cool completely.
For the topping, whisk together the instant lemon pudding mix and milk until smooth and creamy. Fold in whipped topping until fully incorporated. Spread the topping evenly over the cooled cake. Refrigerate for at least 1 hour (best over night) before serving to allow the topping to fully set. Enjoy!

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