Description
Indulge in the delightful flavors of traditional cannoli with a twist in this Cannoli Poke Cake. A luscious white cake soaked in sweetened condensed milk and topped with a creamy cannoli-inspired filling, chocolate chips, and a dusting of powdered sugar. Perfect for any occasion, this dessert is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (plus ingredients listed on box)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups ricotta cheese
- 1 cup mascarpone cheese (or cream cheese, softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
- extra powdered sugar and chocolate chips for topping
Instructions
- Prepare and Bake the Cake: Prepare and bake the white cake in a 9×13-inch pan according to package instructions. Let cool for 5–10 minutes, then use the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let cool completely.
- Make the Filling: In a large bowl, beat together ricotta, mascarpone (or cream cheese), powdered sugar, vanilla, and cinnamon until smooth and creamy.
- Assemble: Spread the cannoli filling over the cooled cake. Sprinkle with mini chocolate chips and dust with powdered sugar.
- Chill and Serve: Chill in the refrigerator for at least 2 hours before serving.
Notes
- For added texture, top with crushed cannoli shells or waffle cone pieces before serving.
- This cake is best served cold and can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
