Gluten Free Cannoli Poke Cake

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Gluten Free Cannoli Poke Cake has the iconic fluffy ricotta filling of a cannoli with just a fraction of the work!

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I have been craving cannolis. The fluffy ricotta filling and the chocolate chips…. there is something about the combo that just has been calling to me.

But I don’t have the time to make cannoli shells, so I needed another vehicle to deliver the sweet ricotta filling.

In comes the infamous poke cake…

Poke cakes are a glorious dessert. They are easier than layer cakes, since you don’t have to stack and frost them. They are a great way to dress-up a cake mix too.

The holes poked into the cake are oozing with sweet and creamy condensed milk (or whatever it is you’ve filled the holes with) and they are easily topped with whipped cream.

Or in this case… a sweet and fluffy ricotta whipped cream. And mini chocolate chips.

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I used a chocolate cake mix that I found on sale, but you can use my gluten free best chocolate devil’s food cake or go the vanilla route and use my homemade gluten free white cake mix.

After the cake is baked in a 9×13 pan all you have to do is poke holes all over and pour an entire can of sweetened condensed milk over it. Let is soak into every nook and cranny!

gluten free cannoli poke cake-1

The ricotta cannoli filling comes together quickly and easily with only 3 ingredients! A sprinkle of mini chocolate chips and powdered sugar and your gluten free cannoli poke cake is done!

This is the perfect easy dessert to bring to a potluck or family gathering, it is a definite crowd pleaser!

Gluten Free Cannoli Poke Cake Recipe
 
Prep time
Total time
 
Gluten Free Cannoli Poke Cake has the iconic fluffy ricotta filling of a cannoli with just a fraction of the work!
Author:
Recipe type: Dessert
Serves: Serves 15
Ingredients
For the whipped ricotta topping
  • ¾ cup whipping cream (can sub 1½ cups already whipped cream)
  • 1½ cups ricotta
  • 1 cup powdered sugar
Instructions
  1. Poke holes approx 1 inch apart all over the cake using the handle of a wooden spoon.
  2. Pour the sweetened condensed milk all over the cake and let is seep into the holes.
for the whipped Ricotta Topping
  1. Whip the whipping cream to soft peaks in a stand mixer or in a bowl with electric beaters. Set aside.
  2. In another bowl beat the ricotta and powdered sugar until smooth.
  3. Fold the whipped cream into the ricotta.
  4. Spread the whipped ricotta over the cake (make sure it is completely cool if you were using a warm fresh-baked cake.) Sprinkle the mini chocolate chips on top.
  5. Chill in the fridge until serving.

 

Comments

  1. Teresa says

    Looks delicious! Does the oven temperature and the baking time stay the same as what is on the cake mix package? Or does it have to be in longer because of the sweetened condensed milk?

    • flippindeliciousflippindelicious says

      Hi Teresa!
      You bake the cake according to the package or recipe directions and start the recipe with a baked cake. You add the sweetened condensed milk after the cake is baked. Thanks for asking! I’ll update the recipe so that it is less confusing.

  2. Mary says

    Do you poke the holes and pour the sweetened condensed milk over the cake after it came out of the oven, or wait for it to cool?

    • flippindeliciousflippindelicious says

      You can do it while it is warm, or wait for it to cool. I prefer pouring the sweetened condensed milk on the cake while it is warm because I think it helps it to soak in better.

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