Cannoli Poke Cake

For the Cake:
1 box white cake mix (and ingredients called for on the box, usually water, eggs, and oil)
1 teaspoon vanilla extract (optional for enhanced flavor)
For the Cannoli Filling:
15 oz ricotta cheese, strained
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
For the Frosting:
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Mini chocolate chips
Powdered sugar
Bake the Cake:

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Prepare the white cake mix according to package instructions, adding a teaspoon of vanilla extract for extra flavor.
Pour the batter into a greased 9×13 inch baking pan.
Bake as directed on the box, then allow the cake to cool completely.
Make Cannoli Filling:

In a bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in the mini chocolate chips.
Poke Holes and Add Filling:

Once the cake is cool, use the back of a wooden spoon to poke holes all over the cake.
Spread the cannoli filling over the cake, pressing it down into the holes.
Make the Frosting:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost the Cake:

Spread the whipped cream frosting over the cannoli filling layer.

Sprinkle additional mini chocolate chips and a dusting of powdered sugar over the top of the cake.

Refrigerate the cake for at least 2 hours to allow the flavors to meld together.

Slice and serve the cannoli poke cake chilled.
Enjoy this Cannoli Poke Cake as a unique twist on the classic Italian dessert. It’s perfect for a special occasion or as a treat for cannoli lovers! 

See also  Crockpot Hamburger Potato Casserole

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