1 box lemon cake mix
1 box (4 serving size) instant cheesecake pudding mix
1 cup whole milk Ricotta cheese
½ cup vegetable oil
4 large eggs, beaten
2 teaspoons lemon extract
½ cup sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan.
Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.