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Delicious Cannoli Poke Cake with creamy filling and sweetened condensed milk topping.

Cannoli Poke Cake

A delightful dessert that captures the flavors of cannoli without the hassle of frying or filling shells. This poke cake features a moist cake soaked with sweet condensed milk and topped with a creamy cannoli-style filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box White or yellow cake mix Choose based on preference for lighter or richer cake.
  • 1 cup Sweetened condensed milk For soaking the cake.
  • 1/2 cup Heavy cream Optional, can use half and half.
Cannoli Cream Filling
  • 2 cups Ricotta cheese, drained well Ensure it's not watery for optimal texture.
  • 1 cup Mascarpone cheese or cream cheese Optional for a richer filling.
  • 1 cup Powdered sugar Adjust based on taste.
  • 1 teaspoon Vanilla extract For flavor.
  • 1 pinch Cinnamon Enhances the flavor.
  • 1/2 cup Mini chocolate chips For added texture and flavor.
  • 1 cup Whipped topping or homemade whipped cream Gently folded into the mixture.
Toppings
  • 1/2 cup Mini chocolate chips Sprinkle on top.
  • 1/4 cup Crushed pistachios Optional for garnish.
  • Powdered sugar To dust right before serving.
  • 1/4 cup Chocolate drizzle Melted chocolate chips with cream.
  • 2 tablespoons Candied orange peel Optional for a classic touch.

Method
 

Baking the Cake
  1. Prepare the cake mix according to package directions and bake in a sheet pan as directed.
  2. Once baked, poke holes in the cake with the handle of a wooden spoon.
  3. Mix the sweetened condensed milk with cream or half and half and pour over the warm cake.
Making the Cannoli Cream
  1. In a mixing bowl, combine drained ricotta, mascarpone (if using), powdered sugar, vanilla extract, and a pinch of cinnamon. Mix until smooth.
  2. Gently fold in whipped topping or whipped cream until combined and fluffy.
  3. Stir in mini chocolate chips last, ensuring not to overmix.
Assembling the Cake
  1. Spread the cannoli cream filling over the cooled poke cake.
  2. Chill the cake in the refrigerator until set, ideally for at least 2 hours.
  3. Before serving, add toppings such as mini chocolate chips, crushed pistachios, or a dusting of powdered sugar.

Notes

The cake tastes better the day after baking. Make sure to cover it tightly in the refrigerator to avoid absorbing odors. Serve within three days for best texture.