Name: Cannoli Pudding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 box vanilla or white cake mix 15.25 oz; ingredients called for on cake mix box typically 3 large eggs; 1 cup water; 1/3 cup vegetable oil; nonstick cooking spray.; 2 boxes instant vanilla pudding mix 3.4 oz each; 3 cups cold milk.; 1 cup whole milk ricotta drained; 8 oz mascarpone cheese; 1 cup powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup heavy whipping cream; 1/2 cup mini chocolate chips.; 1/4 cup mini chocolate chips; crushed cannoli shells or waffle cone pieces; powdered sugar for dusting.

Cannoli Pudding Cake is a moist vanilla poke cake soaked with vanilla pudding, then finished with a thick layer of cannoli-style cream and plenty of mini chocolate chips.

It tastes like that familiar Italian-American bakery cannoli filling, but in an easy, sliceable 9×13 cake form. I really like the contrast here: the cake stays soft and chilled, and the topping is rich, creamy, and lightly cinnamon-scented.

This is one of my go-to desserts when I want something I can make ahead and serve straight from the fridge. It’s especially nice for holidays, potlucks, and any time I want a dessert that slices cleanly and doesn’t need extra fuss.

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Why You’ll Love This Recipe

Make-ahead friendly: This cake actually gets better after a few hours in the fridge, so it’s easy to plan around your schedule.

That pudding soak: The vanilla pudding keeps the cake moist and gives you that classic poke-cake texture that’s hard to stop eating.

Cannoli cream topping: Ricotta and mascarpone make a thick, creamy topping that feels special but isn’t complicated.

Great for a 9×13: It’s a straightforward pan dessert that slices nicely and travels well for gatherings.

Easy to tweak: You can go more traditional with orange zest or almond extract, or swap mascarpone for cream cheese if that’s what you have.

Key Ingredients

Cake

Vanilla or white cake mix: I use a standard 15.25 oz box. Vanilla gives you a slightly warmer flavor, but white cake works just as well.
Eggs: Whatever your cake mix calls for is fine here. Eggs help the cake bake up tender but sturdy enough for poking and soaking.
Water: Plain water works, but you can use milk if you like a slightly richer cake.
Vegetable oil: This keeps the cake moist, which is exactly what you want for a chilled poke cake.
Nonstick cooking spray: Don’t skip greasing the pan well. Poke cakes like to cling to corners.

Pudding Soak

Instant vanilla pudding mix: Make sure it’s instant, not cook-and-serve. Instant thickens quickly so it settles into the holes.
Cold milk: Cold milk helps the pudding set up the way it should. I use whole milk if I have it, but 2% works too.

Cannoli Cream Topping

Whole milk ricotta: Drain it well so the topping stays thick. I usually let it sit in a fine mesh strainer for a bit.
Mascarpone cheese: This makes the topping smooth and rich. If you can’t find it, cream cheese works, just a little tangier.
Powdered sugar: Powdered sugar dissolves easily and keeps the texture silky.
Vanilla extract: Vanilla matters here since the base flavors are simple. Use a good one if you can.
Ground cinnamon: Just a little gives that cannoli feel without turning it into a spice cake.
Heavy whipping cream: Whipped cream lightens the ricotta mixture so the topping spreads easily and doesn’t feel heavy.
Mini chocolate chips: Minis distribute better, so you get chocolate in more bites. Regular chips are fine in a pinch, just a bit chunkier.

Garnish

Mini chocolate chips: I like a little extra on top for texture and a nicer finish.
Crushed cannoli shells or waffle cone pieces: This adds crunch that reminds me of the shell. Add it right before serving if you want it to stay crisp.
Powdered sugar: Optional, but it makes the top look more like a bakery dessert.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch pan well with nonstick cooking spray.
Mix the batter: Make the cake batter according to the box directions until smooth, then pour it into the prepared pan.
Bake: Bake for about 28 to 33 minutes, until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for about 10 minutes.
Whisk the pudding: Whisk the instant vanilla pudding mix with cold milk for about 2 minutes, until it’s slightly thickened.
Poke the cake: Use the handle of a wooden spoon to poke holes all over the cake, going almost to the bottom.
Add the pudding: Pour the pudding evenly over the cake, then spread gently so it settles into the holes. Refrigerate for about 30 minutes to set.
Beat the ricotta mixture: Beat the drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth.
Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks.
Fold the topping: Fold the whipped cream into the ricotta mixture, then fold in 1/2 cup mini chocolate chips.
Top the cake: Spread the cannoli cream evenly over the chilled pudding cake.
Chill: Sprinkle with the remaining mini chocolate chips and crushed shells. Cover and refrigerate at least 2 hours, or overnight, then slice and serve cold.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Drain the ricotta well. If your ricotta is wet, the topping can loosen up after it sits. A fine mesh strainer works great, and even 20 to 30 minutes helps.

Don’t make tiny poke holes. Use something like the handle of a wooden spoon so the pudding actually gets down into the cake. Little fork holes don’t give you the same pudding pockets.

Whip the cream to stiff peaks. You want it firm enough that it holds its shape, otherwise the cannoli topping can turn soft and hard to spread.

Chill before slicing. This cake cuts much cleaner when it’s cold and set. I usually use a long knife and wipe it off between slices.

Add a little orange or almond if you want. A bit of orange zest or a small splash of almond extract pushes it closer to that classic cannoli flavor.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: This is really good with coffee, especially after dinner. I like it with espresso or a simple latte.
Fresh berries: Strawberries or raspberries are nice on the side if you want something fresh on the plate. It also helps cut the richness a little.
Extra crunch: Top each slice with a few more crushed cannoli shells right before serving. It keeps the crunch instead of softening in the fridge.
Chocolate drizzle: A light drizzle of chocolate sauce over each piece is great if you want it a little more dessert-y. I keep it minimal since the cake is already sweet.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. This cake is meant to be served cold, so it’s an easy grab-and-slice dessert.

You can make this recipe ahead the day before and let it chill overnight. The pudding sets fully and the flavors settle in nicely.

If you want to freeze it, I’d suggest freezing individual portions in airtight containers. Thaw in the fridge overnight and add any crunchy toppings after thawing.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Do I have to use mascarpone, or can I use cream cheese?

You can use cream cheese. The topping will be a little tangier and slightly firmer, but it still tastes great with the ricotta and chocolate chips.

Why is my cannoli cream topping runny?

The most common reason is ricotta that wasn’t drained enough. Also make sure your whipped cream is beaten to stiff peaks before folding it in.

Can I use a different pudding flavor?

Yes. Cheesecake pudding or white chocolate pudding both work well with the cannoli topping. I’d stick with something mild so it doesn’t fight the ricotta and cinnamon.

Can I add orange zest or almond extract?

Absolutely. I like a little orange zest in the topping, or a small splash of almond extract for that classic cannoli feel. Go light at first, especially with almond.

Do I need to add the crushed shells right away?

No. If you want them crunchy, add them right before serving. If you add them early, they’ll soften in the fridge.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Cannoli Pudding Cake

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Prep Time: 20

Cook Time: 30

Total Time: 50

Serving Size: 12

Moist vanilla poke cake soaked with vanilla pudding and topped with sweet cannoli cream and chocolate chips