Description
A delectable twist on traditional Italian cannoli, this Cannoli Poke Cake is rich, creamy, and sure to impress at any gathering.
Ingredients
Scale
- 1 Box White Cake Mix (Plus Ingredients Called For on the Box)
- 1 Can Sweetened Condensed Milk 14 Ounces
- Divided
- 1 ½ Cups Ricotta Cheese Strained
- 1 ½ Cups Mascarpone Cheese
- 2 Teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- ½ Teaspoon Cinnamon
- 1 Cup Mini Chocolate Chips
- Additional Powdered Sugar If Desired
Instructions
- Prepare the white cake mix according to the package instructions and bake in a 9×13 inch pan.
- Once baked, remove the cake from the oven and allow to cool for about 10 minutes.
- Poke holes all over the cake using a fork or skewer.
- Pour half of the sweetened condensed milk over the warm cake, allowing it to soak into the holes.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, vanilla extract, powdered sugar, and cinnamon. Mix until smooth and creamy.
- Spread the cheese mixture evenly over the cake.
- Drizzle the remaining sweetened condensed milk on top and sprinkle with mini chocolate chips.
- Refrigerate the cake for at least 4 hours or overnight for best results.
- Serve chilled and dust with additional powdered sugar if desired.
Notes
For an extra touch, you can garnish with crushed pistachios or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: Cannoli Poke Cake, dessert, cake, Italian dessert, poke cake, creamy dessert