Cannoli Poke Cake
Enjoy classic cannoli flavor in this easy to make Cannoli Poke Cake. From the rich filling to the luscious topping, it is an indulgent dessert.
Servings: 12
Calories: 537kcal
Ingredients
- 15.25 oz white cake mix prepared according to package
- 1 can Sweetened Condensed Milk 14 ounces, divided
- 1 1/2 cup Ricotta Cheese
- 1 1/2 cup Mascarpone Cheese
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar
- 1/2 cup Mini Chocolate Chips
- Powdered Sugar for dusting, optional
Instructions
- Preheat the oven to 350 F. Grease a 9×13-inch baking dish. Prepare cake mix according to the package. Bake.
- Pour 1/2 cup of the sweetened condensed milk into a large mixing bowl and set aside.
- Once the cake is baked, using the handle of a wooden spoon, poke holes throughout the cake with the end of a wooden spoon.
- Pour the remaining sweetened condensed milk over the top of the cake while still warm. Make sure that the milk is poured down into each hole in the cake. Refrigerate for 30-60 minutes to allow the milk to soak into the cake.
- Add the ricotta cheese, mascarpone cheese and vanilla extract to the bowl with the reserved sweetened condensed milk.
- Beat with a hand held mixer until just combined (do not over mix or the frosting will be too thin).
- Add in the powdered sugar 1 cup at a time and mix until combined.
- Spread the cannoli frosting on top of the cake and top with the mini chocolate chips. Dust the cake with powdered sugar.
- Then the cake is ready to slice, serve and enjoy!
Notes
Make sure to refrigerate any leftovers in an airtight container for up to 1 week.
Nutrition
Calories: 537kcal | Carbohydrates: 74g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 339mg | Potassium: 178mg | Fiber: 1g | Sugar: 58g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 1mg
