Preheat the oven to 350 degrees. Spray a 9x13 inch baking pan with butter and dust with flour.
Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
Combine the ricotta, sugar, vanilla, eggs and 4 oz (1/2 c) mascarpone in a bowl. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering the cake batter completely.
Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top. Cool completely on a rack.
Combine the remaining 12 oz mascarpone with the pudding mix and milk in a bowl and beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake.
NOTES: Lemon Love Cake: (Step 2) Substitute boxed Lemon cake and add 2 Tbsp Lemon Juice. (Step 3) Add 1 Lemon zested to mascarpone mixture. (Step 5) Substitute Package of Lemon Instant Pudding mix.
NOTES: Chocolate Love Cake: (Step 2) Substitute boxed cake mix. (Step 5) Substitute Chocolate Instant Pudding mix. Mini chocolate chips or shaved chocolate for topping.
