P.S. I Love You Cake

Total Time

Prep: 25 min. + chilling Bake: 30 min. + cooling


15 servings

Updated: Sep. 22, 2022
Growing up, there was always some scrumptious treat to eat at our house. The name my mom chose for this cake has a double meaning: P.S. for the type of cake (poppy seed) and for the love note to her family. —Sue Groetsch, La Crosse, Wisconsin
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  • 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 piece: 318 calories, 15g fat (5g saturated fat), 45mg cholesterol, 420mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.

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