PINEAPPLE RICOTTA CAKE RECIPES

Steps:

• In a large bowl, mix the flour baking powder, sugar and salt and mix together.
• In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.
• Slowly whisk the flour mixture into the liquid mixture and set aside when done.
• In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.
• Make sure the brown sugar mixture is even on the bottom of the skillet.
• If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.
• Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.
• Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• 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.
• Mix ricotta cheese, sugar, 3 eggs, and vanilla extract together in a bowl. Pour evenly over the batter.
• 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.
• 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.