- 1 yellow cake mix (regular size)
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1/4 cup poppy seeds
- 1/2 teaspoon coconut extract
- 2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup instant coconut cream pudding mix
- 3 tablespoons 2% milk
- 1/2 teaspoon poppy seeds
- Grease a 13x9-in. baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
- Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes.
- For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving. Yield: 15 servings.
Reviews forP.S. I Love You Cake
"A very tasty cake. I made this cake, substituting lemon for coconut, because I am not a coconut fan. It turned out delicious! My only complaint is that the cake is a bit top heavy with the pudding and frosting. If I make this again, i will serve it as a trifle, with layers of cake, pudding, and frosting."
"Everyone loved it. I bought the ingredients again today to make it again. Moist and just the right amount of sweetness. Not overpowering."
"I prepared this cake for the first time 5/3/14. I didn't have coconut extract, so I used rum extract and I used 1 tsp. of rum extract. I baked the cake, using: 1 cup MILK, the cake mix, the rum extract and 1 package of coconut cream pudding mix, 3 eggs and 1/2 cup vegetable oil! I used the 1/4 cup poppy seeds. I baked 30 minutes at 350o F, using a greased and floured 13x9x2" baking pan. I did prepare the instant vanilla pudding & 2 cups 2% milk. The pudding was put on cake after cooling 15 minutes and pricking holes in top of cake with a fork. Instead of using whipped topping and 1/4 cup instant coconut pudding mix, I used a 1 lb. can of cream cheese frosting, 2 Tbsp. 2% milk, 1 tsp. rum extract and 1 cup confectioners' sugar which I stirred with a mixing spoon until I achieved a spreadable icing. I decided not to sprinkle top with poppy seeds-I'd baked this cake to take to our chapel for our Sunday morning coffee break! We do have a # of youngsters present & they may not be interested in poppy seeds on top of an iced cake. I gave this cake a 4* rating! I think the cake did turn out!I did place cake in my refrigerator with the pudding on top to set for 20 minutes, then I carefully spread the icing over pudding mixture. I then placed cake on a wire rack and put it back in my refrigerator to fully firm up. I trust that this cake goes over well with my chapel group! I didn't want to cut it! I'll take it tomorrow after covering with foil and freeze the cake for another time! Thank you, Sue Groetsch, for sharing your Mom's recipe! This will be a recipe for me to put to use time and again! delowenstein"
"I live in Montana and had this cake at a friend's a few weeks ago; then found out my sister's friend and co-worker in Wisconsin was sister to Sue Groetsch, the woman who submitted the recipe. The cake was yummy - loved the texture the poppy seeds gave it, although it did discourage me from doing my random CDL drug test the following day, just in case! Loved how moist the cake was, and loved it even more when I found out there was an "almost" personal connection to the recipe!!"
"Made this for my boyfriend's birthday and we loved everything about it! Though, I did leave out the poppy seeds (didn't think they would go well with vanilla and coconut). The best part of this recipe is the options you have! You could easily use any flavor pudding. I think next time I will try lemon."
"Very moist. My kids anx coworkers loved it."