Cannoli Poke Cake Recipe

I’ve always been a huge fan of cannoli—those crispy, creamy Italian treats that somehow feel like a hug in dessert form. But let’s be honest, making traditional cannoli at home can be a bit of a project. 

So, when I stumbled upon the idea of turning that classic flavor into a poke cake, I was all in. This cannoli poke cake is my love letter to that iconic dessert, combining a fluffy white cake, a luscious ricotta filling, and all the chocolatey, nutty goodness you’d expect from a cannoli. 

It’s indulgent yet surprisingly simple to whip up, making it perfect for gatherings or just a cozy night in. I’m so excited to share this recipe with you—it’s become a staple in my kitchen, and I bet it’ll find a spot in yours too.

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Why You’ll Love This Cannoli Poke Cake Recipe

This cannoli poke cake is a crowd-pleaser that marries the nostalgic flavors of a traditional cannoli with the ease of a poke cake. 

It’s moist, creamy, and packed with that signature ricotta and chocolate chip combo, finished with a sprinkle of pistachios for a bit of crunch. 

Whether you’re serving it at a family dinner or bringing it to a potluck, it’s guaranteed to spark smiles and requests for seconds.

  • Easy to Make: No need for fancy pastry skills—just bake, poke, fill, and top.
  • Make-Ahead Friendly: Perfect for prepping a day in advance for stress-free entertaining.
  • Versatile: Easily customizable with different toppings or flavors.
  • Crowd-Pleasing: Combines classic Italian dessert vibes with a fun, modern twist.

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Ingredients For Cannoli Poke Cake

This recipe uses simple ingredients to create a decadent dessert. Here’s what you’ll need:

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Kitchen Equipment Needed

You’ll need a few basic tools to make this poke cake. Here’s the lineup:

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Step-by-Step Instructions

1. Bake the Cake

Start by preheating your oven to the temperature specified on the white cake mix box, usually around 350°F (175°C). 

Prepare the cake batter according to the package instructions, combining the mix with eggs, vegetable oil, and water in a large mixing bowl. 

Use an electric mixer or whisk to blend until smooth. Grease a 9x13-inch baking pan with butter or cooking spray, pour the batter in, and spread it evenly with a spatula. 

Bake for the time indicated on the box, typically 25–30 minutes, until a toothpick inserted in the center comes out clean. 

Let the cake cool in the pan for about 15 minutes.

2. Poke the Holes

Once the cake has cooled slightly but is still warm, it’s time to make those signature poke cake holes. 

Grab the handle of a wooden spoon or a thick straw and poke holes all over the cake, about 1 inch (2.5 cm) apart. 

Make sure the holes go deep, almost to the bottom of the cake, but don’t poke all the way through. 

This step is key because it allows the filling to soak into the cake, making every bite extra moist and flavorful. Take your time to ensure even coverage.

3. Prepare the Ricotta Filling

In a large mixing bowl, combine 2 cups (475 g) of ricotta cheese with 1 can (14 oz / 397 g) of sweetened condensed milk. 

Use a whisk or electric mixer to blend until smooth and creamy. If the ricotta has a lot of liquid, strain it through a fine mesh sieve first to avoid a runny filling. 

Add 1 tsp (5 ml) of vanilla extract to enhance the flavor, mixing until fully incorporated. 

This filling should be thick but pourable, perfect for seeping into those holes.

4. Fill the Cake

Slowly pour the ricotta filling over the cake, making sure it seeps into the holes. 

Use a spatula to spread it evenly, encouraging the mixture to fill every hole. 

Don’t worry if some filling pools on top—it’ll soak in as the cake rests. 

Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight if you have time, to let the filling fully absorb and set.

5. Make the Whipped Topping

In a chilled mixing bowl, pour 1 cup (240 ml) of heavy cream and beat with an electric mixer on medium-high speed until soft peaks form. 

Gradually add 1 cup (120 g) of powdered sugar and continue beating until stiff peaks form. 

Be careful not to overwhip, as the cream can turn grainy. 

Spread the whipped cream evenly over the chilled cake with a spatula, creating a smooth, fluffy layer.

6. Add Toppings and Serve

Sprinkle 1 cup (175 g) of mini chocolate chips and ½ cup (60 g) of chopped pistachios evenly over the whipped cream topping. 

For an extra touch, lightly dust the top with powdered sugar using a sifter. 

Slice the cake into squares and serve chilled for the best texture and flavor.

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Tips for Success

To make sure your cannoli poke cake turns out perfectly, here are some pointers I’ve learned from making it a few times:

  • Use whole milk ricotta cheese for the creamiest texture; low-fat versions can be grainy.
  • Let the cake cool slightly before poking holes to prevent it from crumbling.
  • Refrigerate the cake for at least 2 hours to allow the filling to set properly.
  • Toast the pistachios lightly in a skillet for extra flavor before chopping.
  • If you’re short on time, use store-bought whipped topping instead of making your own.

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Serving Suggestions

This cannoli poke cake is a showstopper that pairs beautifully with a variety of occasions, from casual family dinners to festive celebrations. 

Its rich, creamy texture and sweet, nutty flavors make it a versatile dessert that everyone loves.

  • Serve with a hot cup of coffee or espresso to complement the sweet ricotta.
  • Pair with fresh berries like raspberries or strawberries for a pop of color and tartness.
  • Offer alongside an Italian-inspired meal, like Marry Me Chicken Pasta.
  • Slice into small squares for a dessert buffet or potluck spread.

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Variations to Try

Want to switch things up? Here are some fun ways to tweak this recipe:

  • Chocolate Drizzle: Melt chocolate and drizzle it over the top for extra decadence.
  • Citrus Zest: Add 1 tbsp of orange zest to the ricotta filling for a bright, zesty twist.
  • Nut Swap: Replace pistachios with chopped almonds or hazelnuts.
  • Cannoli Shell Crunch: Crush cannoli shells and sprinkle them on top for authentic texture.
  • Boozy Kick: Mix 1 tbsp of amaretto into the ricotta filling for an adult-friendly version.

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Storage and Reheating

Store your cannoli poke cake in the fridge to keep it fresh. Here’s how to handle leftovers:

  • Cover tightly with plastic wrap or store in an airtight container.
  • Refrigerate for up to 5 days.
  • Freezing is not recommended, as the whipped topping and ricotta filling may lose texture.
  • Serve chilled straight from the fridge; no reheating needed.

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Nutritional Facts

Per serving (based on 12 servings):

  • Calories: 420 kcal
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Carbohydrates: 50 g
  • Sugar: 35 g
  • Protein: 8 g
  • Sodium: 320 mg
  • Fiber: 1 g

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Health Benefits of Key Ingredients

This cannoli poke cake isn’t just a treat for your taste buds—it has some nutritional perks too, thanks to its key ingredients. 

While it’s definitely a dessert, ingredients like ricotta cheese and pistachios bring a little goodness to the table.

  • Ricotta Cheese: Packed with protein and calcium, supporting muscle and bone health.
  • Pistachios: Rich in healthy fats, fiber, and antioxidants, great for heart health.
  • Mini Chocolate Chips: Dark chocolate contains flavonoids that may support heart health in moderation.
  • Heavy Cream: Provides vitamin A and energy, though best enjoyed in moderation.

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FAQs

1. Can I use a different cake mix flavor?

Absolutely! While white cake mix keeps the flavor neutral to let the cannoli filling shine, you can try yellow cake mix or even chocolate cake mix for a richer twist. Just follow the box instructions for baking.

2. Can I make this cake gluten-free?

Yes, you can use a gluten-free cake mix to make this recipe gluten-free. Ensure all other ingredients, like the mini chocolate chips, are certified gluten-free to avoid cross-contamination.

3. How do I prevent the whipped cream from deflating?

Make sure your heavy cream is cold before whipping, and use a chilled mixing bowl. Whip to stiff peaks but stop before it turns grainy. Refrigerate the cake immediately after topping to keep the cream stable.

4. Can I make this cake ahead of time?

Definitely! This cake is perfect for making a day ahead. Prepare and fill the cake, then refrigerate overnight. Add the whipped topping and garnishes just before serving for the freshest presentation.

5. What can I use instead of pistachios?

If you’re not a fan of pistachios, try chopped almonds, walnuts, or even crushed cannoli shells for that authentic crunch.

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Final Thoughts

This cannoli poke cake is everything I love about dessert—simple to make, packed with flavor, and a total crowd-pleaser. It’s the kind of recipe that feels special but doesn’t require hours in the kitchen, which is a win in my book. 

The creamy ricotta filling, fluffy whipped topping, and crunchy pistachios make every bite feel like a little celebration. I hope you give this recipe a try and enjoy it as much as my family does. 

Let me know how it turns out in the comments—I’d love to hear your take!

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