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Cannoli Poke Cake

Cannoli Poke Cake

A fun poke cake that starts with a box of white cake mix.
Course Dessert
Cuisine American
Keyword Poke Cake
Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Chilling 3 hours


  • 1 15.25 oz package white cake mix
  • 2 tablespoons all purpose flour optional
  • 1 3.4 oz package vanilla pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 can 14 oz condensed milk
  • 1 cup heavy whipping cream
  • 8 oz softened cream cheese softened and room temperature
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 ½ teaspoons vanilla extract or vanilla bean paste
  • ½ teaspoon cinnamon optional
  • 12 Pirouette Cookies or Graham Crackers optional


  • Preheat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray. A glass dish works well for this.
  • In a mixing bowl, using an electric mixer, mix together cake mix, pudding mix, eggs, water and oil. Beat for 2 minutes. Pour into the pan and bake for 25 to 30 minutes or until cake springs back when touched. Let the cake cool for 15 minutes, then use a drinking straw to poke holes all over it.
  • Drizzle the condensed milk over the cake letting it fall into the holes. Cover loosely and let cool. This should take at least an hour or possibly longer if you used the glass dish.
  • Prepare the topping. Beat the cream until stiff peaks form.
  • In a second bowl, beat together the softened cream cheese and sugar until creamy and smooth. Beat in the milk and vanilla, then fold the whipped cream into the cream cheese mixture. Spread over the cooled cake.
  • Sprinkle top with cinnamon or cocoa powder if desired.


Note: If you want, you can put an extra layer of whipped cream on top