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Cannoli Poke Cake

Cannoli Poke Cake
Total Time:
1 hour, 40 minutes
Active Time:
20 minutes


16 oz cream cheese, softened
1/2 cup unsalted butter, softened
Cooking spray
1 box white cake mix (15.25–16 oz)
3 large eggs (or 3/4 cup egg substitute)
1 cup water
1/3 cup canola oil
1/2 cup sweetened condensed milk
1 1/2 cups miniature chocolate morsels, divided
1 teaspoon vanilla extract
1/2 cup ricotta cheese
1 cup powdered sugar
3 sugar cones, coarsely crushed


  • Place cream cheese and butter out to soften.
  • Preheat oven to 350°F.


  1. Coat 13- x 9-inch baking dish with spray. Prepare cake mix following package instructions (using eggs, water, and oil), then pour into prepared baking dish. Bake 23–28 minutes or until golden and toothpick inserted in center comes out clean.
  2. Poke holes evenly throughout warm cake using handle of wooden spoon. Pour condensed milk evenly over cake, then sprinkle with 1 cup chocolate morsels. Cool 30 minutes, then chill 30 minutes (or overnight).
  3. Place cream cheese and butter in large bowl; beat with electric mixer until combined. Add vanilla, ricotta, and sugar; beat until combined and smooth. Crush sugar cones.
  4. Spread frosting evenly over cake. Cover and chill until ready to serve. Sprinkle with cone pieces and remaining 1/2 cup chocolate morsels before serving.

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Nutritional Information

CALORIES (per 1/12 recipe) 600kcal; FAT 34.00g; SAT FAT 20.00g; TRANS FAT 1.00g; CHOL 70mg; SODIUM 430mg; CARB 69g; FIBER 0.00g; SUGARS 49g; PROTEIN 9g; CALC 15%; VIT A 0%; VIT C 0%; IRON 6%

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