CANNOLI POKE CAKE

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine cake mix, milk, oil, eggs, and vanilla extract. Mix until smooth.
Pour batter into the prepared dish and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the cannoli filling: Combine ricotta, powdered sugar, almond extract, chocolate chips, and lemon zest. Mix well.
Remove cake from oven and let cool a few minutes.
Poke holes all over the cake using a wooden spoon handle or skewer.
Pour cannoli filling over the cake, letting it fill the holes.
In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream over the cannoli filling.
Garnish with extra chocolate chips.
Refrigerate for at least 2 hours to allow flavors to meld.
Serve chilled and enjoy!

Pro Tip: Dip your knife in warm water before each slice to prevent sticking.

Use room-temperature eggs, milk, and ricotta for best results.
Don’t overmix the cake batter!
Chill your bowl and beaters before whipping the cream for faster, firmer results.
Refrigerate for at least 2 hours before serving.
Get creative with toppings!

Chocolate Cannoli Poke Cake: Use chocolate cake mix and add cocoa powder to the filling.
Gluten-Free: Use a gluten-free cake mix and ensure all ingredients are gluten-free.
Healthier Version: Use a sugar-free cake mix, Greek yogurt instead of ricotta, and whipped coconut milk or coconut cream instead of heavy cream.

Can I make this ahead? Yes! Store it covered in the refrigerator.
How long does it last? Up to 3-4 days in the refrigerator.
Can I freeze it? Yes, but freeze without the whipped cream topping. Add fresh whipped cream after thawing.
Can I use a different cheese? Mascarpone or cream cheese can be substituted, but the flavor will differ.

This Cannoli Poke Cake is a guaranteed crowd-pleaser! We hope you enjoy baking (and eating!) it. Share your creations with us on social media!