Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a bowl, mix ricotta cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, blending well.

In another bowl, whisk together cake mix, oil, water, and eggs until smooth.

Pour the cake batter into the baking dish, then dollop the ricotta mixture over the top, spreading evenly.

Bake for 1 to 1.5 hours until set with a slight jiggle in the center. Let cool.

Combine pudding mix with milk and whisk until smooth. Let sit to thicken.

Fold Cool Whip into the pudding until fully combined.

Spread the frosting over the cooled cake. Refrigerate for at least 4 hours or overnight before serving.

Slice and serve with fresh berries or whipped cream.