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This Week's Top Recipes

Cannoli Poke Cake

ItalianSweetOven

Time: 50 minutes

Yield: 12 servings

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About

The combination of a birthday cake and a cannoli is, obviously, absolutely scrumptious! Cannoli Poke Cake tops a tender yellow cake with a creamy and tangy cannoli filling topping, made just creamy enough to serve as a frosting and yet still thick and with all that lovely ricotta flavor that makes a cannoli special. And then the topping is soaked into the cake itself to ensure extra moistness and flavor! Cannoli Poke Cake is perfect, through and through!

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Ingredients

  • 1 (15.25-ounce) box yellow or white cake mix, plus the ingredients called for on the package
  • 1 1/2 cups ricotta cheese, well-drained
  • 1 (16-ounce) package mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 10 ounces mini chocolate chips

Directions

Step 1 -Prepare the yellow cake mix in a 9x13-inch baking dish according to the package instructions until it is baked through and hot.

Step 2 -Using the handle of a wooden spoon, a large wooden skewer, or a similar tool, immediately poke holes all over the cake.

Step 3 -Set the cake aside to cool.

Step 4 -In a large bowl, add the ricotta and the mascarpone and use an electric handheld mixer on medium speed to beat until well-combined.

Step 5 -Add the powdered sugar and the pudding mix to the ricotta mixture and beat to combine.

Step 6 -Add the vanilla, the orange zest, the cinnamon, and the salt to the ricotta mixture and beat until well-combined.

Step 7 -While beating the ricotta mixture, slowly add the milk, a little at a time, until incorporated and smooth.

Step 8 -Add about 1/3 of the ricotta mixture to the top of the cake and spread it out evenly, making sure the ricotta mixture gets into the poked holes.

Step 9 -Add the remaining ricotta mixture to the top of the cake and spread it out evenly.

Step 10 -Sprinkle the mini chocolate chips all over the top of the cake.

Step 11 -Cover the cake and refrigerate it for at least 2 hours and up to overnight.

Step 12 -Serve.

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