Pat's Easy Cassata Cake

Pat DiMercurio


My Mother-in-law used to make this wonderful cassata cake for family events. Though I don't remember that she used a special recipe, I've developed two of them; this easy version, and a "from-scratch" version for bakers who think nothing is great unless it's made, by them, from the ground up.(Which I do on occasion) Now, unless you're ready to make your own ricotta cheese and cake, try this on for size. I think your guests will be impressed.

Blue Ribbon Recipe

Nutty, fresh and fruity! This delicate cake is almost as delightful to look at as it is to eat. Your guests will think you spent hours preparing it! The Test Kitchen


★★★★★ 9 votes

1 Hr
30 Min


Add to Grocery List

  • CAKE:

  • 1 box
    yellow cake mix
  • 1 pkg
    instant vanilla pudding mix (3 oz)
  • 4 large
  • 1 c
  • 1/3 c
    canola oil
  • 1/4 c
    amaretto liqueur
  • 1/4 c
    maraschino cherry juice

  • 2 c
    ricotta cheese (15 oz container)
  • 1/2 c
    granulated white sugar
  • 1 1/2 tsp
    almond extract
  • 1/2 c
    slivered almonds, toasted
  • 1/4 c
    maraschino cherries, drained, patted dry & chopped
  • 1/4 c
    semi sweet baking chocolate, chopped

  • 1 large
    container of cool whip

How to Make Pat's Easy Cassata Cake


  1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
  2. For the Cake:
    Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
  3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
  4. Mix the amaretto and cherry juice and set aside.
  5. For the Filling:
    Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
  6. To assemble the Cake:
    Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
  7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
  8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)

Printable Recipe Card

About Pat's Easy Cassata Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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