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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


  • 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.
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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