Oh yes — Cannoli Poke Cake 🍰✨ — a fun, easy dessert that tastes just like a cannoli without all the rolling or frying. Creamy, sweet, and a little decadent, it’s perfect for parties or just because.
Here’s a step-by-step recipe:
🍰 Cannoli Poke Cake
Ingredients
For the Cake:
- 1 box white or yellow cake mix (plus ingredients called for on box)
For the Cannoli Filling:
- 1 cup ricotta cheese
- 1 cup mascarpone or cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Mini chocolate chips, for garnish
- Optional: crushed pistachios or cannoli shell crumbs
For the Filling Sauce (Optional but extra cannoli flavor):
- ½ cup ricotta or cream cheese
- 3 tablespoons powdered sugar
- 1 teaspoon milk
Instructions
1. Bake the Cake
- Prepare cake mix according to box instructions.
- Bake in a 9×13-inch pan; let cool slightly.
2. Poke the Cake
- Use the handle of a wooden spoon or a large skewer to poke holes all over the top of the cake.
3. Make the Cannoli Filling
- In a bowl, beat together ricotta, mascarpone/cream cheese, powdered sugar, vanilla, and cinnamon until smooth.
- Spoon or pipe filling into the holes of the cake so it seeps in.
4. Make Whipped Cream Topping
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread evenly over the top of the cake.
5. Garnish
- Sprinkle mini chocolate chips over the whipped cream.
- Optional: crushed pistachios or crushed cannoli shells.
6. Chill & Serve
- Chill in the fridge at least 1–2 hours before serving for the best flavor and texture.
✨ Tips for the Best Cannoli Poke Cake
- Use high-quality ricotta — drain excess liquid if needed.
- Don’t overfill the holes — a little filling goes a long way.
- Let it chill before serving — flavors meld and cake becomes moist.
- Add zest of orange or lemon to ricotta for an extra authentic cannoli flavor.
🌟 Variations
- Chocolate version: Use chocolate cake instead of white/yellow.
- Mini cakes: Make in muffin tins for individual servings.
- Nutty twist: Sprinkle finely chopped pistachios or almonds in the filling.
- Liqueur flair: Add a teaspoon of Amaretto or orange liqueur to the filling for an adult version.
If you want, I can also give you a “super creamy restaurant-style” version with layers of ricotta mousse and chocolate drizzle that takes it to the next level.
Do you want me to do that?
