Now, there are a lot of pins on Pinterest boasting a cannoli poke cake. But, as a cannoli eater, I wasn't impressed. They have issues. Condensed milk issues. The issue being that my husband prefers the poke cakes that have pudding. I couldn't find an alternate recipe on Pinterest, so therefore, it must not have existed. So I made my own.
This is for you people out there who, like my husband, prefer the pudding to the condensed milk in your poke cake.
Also, I feel that my poke cake gives a more well-rounded cannoli cake experience. Although I would also say that I think that I can improve on this cake by adding cherries to the cake mix and actual nuts to the top. If you agree, go for it. Because I'm busy and the likelihood that I am going to remake this recipe AND post it here is pretty slim....
Although I will say that my mom and I made cassata cake cupcakes at Christmastime, and we plan on making them again, and those we will probably post on the blog. They were the bomb. Cassata cake is basically a cannoli cake. This cannoli poke cake is its easier, bastard cousin. Yep, I said it.
So, this may seem obvious, but if you use a white cake mix and you use the "full egg" recipe (which includes egg yolks) you will get a yellow cake, not a white one. Go figure. Dammit.
With instant pudding, you have to work fast. As in, mix that shizz up and pour it on without time to think in between. Lucky for me, I was also watching an 11 month old while doing this and what do you know, she pulled up a tupperware to the water cooler while I was doing this. I heard water being poured. Need I say more?
I still managed to get this sucker all pudding-ed up, and into the fridge. Ha. I win!
I let mine sit overnight generally, or from morning until evening. Top with the entire thing of whipped topping and then sprinkle *liberally* with mini chips.
Not to be all political or anything, but you never hear people being like, "let's be conservative" about their desserts. And I think that says something, don't you? *wink wink*
Bossy Italian Cannoli Poke Cake
Time: Active, 30 minutes | Makes: 1 Hellofa cake | Difficulty: Easy
You Will Need:
1 box white cake mix + the ingredients on the box
2 boxes pistachio pudding (instant y'all)
4 cups milk
1 tub of whipped topping, extra creamy
15ounce whole milk ricotta
15ounce whole milk ricotta
Mini chocolate chips
Take the cake out of the oven and let it cool for five minutes.
Using the handle of a wooden spoon, poke holes in the cake.
Mix together the milk and pudding mix (quickly, while your kid is secretly preparing to drain all your water resources using the tupperware as a step stool).
Pour onto the cake, ensuring you make it into those nice little holes ya just poked.
Cover and refrigerate overnight or however long you have. It'll be fine.
When ready to serve, mix whipped topping & ricotta cheese. Top your cake with the mixture and mini chips! YUM.
Also: take that dang whipped topping out of the freezer and let it thaw. Otherwise, you won't be able to spread it. Sheesh.