Ricotta Cake with Canned Fruit

Ricotta Cake With Canned Fruit Recipe

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Mary-Ann D'Antonio


I make this recipe when I am going someplace special. It's an old recipe but always well liked and it's easy and good.


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Serves 20 depending on size of serving.
20 Min
1 Hr


How to Make Ricotta Cake with Canned Fruit


  1. Follow directions on cake mix pour into a 13 x 9 baking pan.
  2. Mix the ricotta, sugar, eggs and vanilla with a spoon and when well mixed pour onto top of cake mix.
  3. Bake at 325 degrees until done, start at 55 minutes.
  4. When cooled put into refrigerator. The day you are going to use cake put any canned pie filling you like, I use cherry pie filling but you can use blueberry.

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About Ricotta Cake with Canned Fruit

Course/Dish: Fruit Desserts
Main Ingredient: Flour
Regional Style: American

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