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P.S. I Love You Cake

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
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    15 servings

Ingredients

  • 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
  • FILLING:
  • 2 cups 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • TOPPING:
  • 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

Directions

  • 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.
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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Reviews

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Average Rating:
  • pjackson85
    Feb 17, 2020

    I just pulled it out of the oven. It's cooling, but I'm wondering why the recipe does indicate the amount of poppy seads should be in the batter!

  • minky
    Sep 26, 2018

    Sounds delish! Except: I don't use frozen whipped topping, aka Cool Whip. It is not a food. Does anyone have a variation, including that good ol' REAL whipped cream?

  • Lauren
    Apr 12, 2018

    Love it! Made this yesterday - always looking for ways to change up a cake mix, and this was so moist, dense and flavorful. I forgot to buy coconut extract, but I found the pudding mix and the addition of a little almond extract was still delicious. This cake is best after it has a chance to fully chill for a few hours or overnight. It was just what I was hoping for in a coconut cake. Thanks!

  • rllewis7
    Jul 17, 2016

    This was a very moist and flavorful cake. It reminded my family of my grandmother's traditional coconut cake, but this recipe was much quicker and easier to make!

  • jrstern29
    Sep 5, 2014

    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.

  • imsatenig
    Jun 22, 2014

    Everyone loved it. I bought the ingredients again today to make it again. Moist and just the right amount of sweetness. Not overpowering.

  • delowenstein
    May 3, 2014

    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

  • Llulu
    Apr 17, 2014

    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!!

  • CatMurphy
    Apr 16, 2014

    The poppy seeds made for an interesting texture and flavor. I sprinkled the cake with coconut instead of the poppy seeds. Makes for a moist cake.

  • robertrix
    Apr 1, 2014

    This cake was so yummy! Very moist and full of flavor, plus is didn't take a lot of time to make. I will always have these ingredients on hand In case I need a dessert at the last minute.