Not Too Sweet Cannoli Bundt Cake

This not too sweet cannoli bundt cake is a perfect dessert. All the flavors of cannoli, but in a cake form! This is a real crowd pleaser.

I love this cake. Not too sweet, easy to make, and everyone loves it. As a bonus, it starts with a cake mix, which makes it seem even easier.

My family really love cannolis. Every once in awhile, I make them, including making my own shells. But when there’s no time for that, this cake really does bring all the flavors of a cannoli without a lot of work.

You’ll need:

For the cake

• a white cake mix (I always use Pillsbury)
• 1 1/2 c mini chocolate chips (1/2 c is for topping)
• 1 c whole milk ricotta cheese, squeezed to remove liquid
• 3 eggs
• 1/2 c milk
• 1/2 c vegetable oil

For the frosting

• 4 oz cream cheese, softened
• 1/4 c butter, softened
• 1/2 c whole milk ricotta cheese, squeezed to remove liquid
• 1 t vanilla extract
• 2 c powdered sugar
• 1/8 t salt
• 2 T powdered sugar (for topping)
• mini chocolate chips (for topping

Combine the cake mix and chocolate chips in a large bowl and mix well to coat all the chocolate chips in the cake mix. Squeeze the liquid out of the ricotta using a cheesecloth or just your clean bare hands. Add the eggs, milk, oil and ricotta to the cake mix and beat with a hand mixer until completely blended.

Generously coat your bundt cake pan with non stick cooking spray or butter and flour. Pour the batter into the pan, making sure it is evenly distrubuted.

Bake at 350 for 35 minutes. Insert a toothpick in the cake to make sure it is done. It should come out clean. If there’s liquid on the toothpick, put it back in the oven for 5 more minutes.

Let the cake cool in the pan for 10 minutes, then invert it onto a plate, cake stand, or whatever you’ll be serving it on. Let it cool completely.

To make the frosting, squeeze liquid out of the ricotta. Mix the ricotta, cream cheese, butter, powdered sugar and salt with a mixer until you have a frosting consistency. I usually add the powdered sugar about a 1/2 cup at a time to avoid a huge powdery mess all over the kitchen. Sprinkle about 2 T of powdered sugar all over the completely cooled cake before you add the frosting.

The frosting will not be super thick, which is what you want. Using a spoon, pour the frosting all around the cake. It will run down a bit. If it doesn’t, you can help it out just a bit. See picture below for what it should look like. Sprinkle chocolate chips on top of the frosting.

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Not Too Sweet Cannoli Bundt Cake

(1 votes, average: 5.00 out of 5)

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Ingredients

• For the cake
• a white cake mix (I always use Pillsbury)
• 1 1/2 c mini chocolate chips (1/2 c is for topping)
• 1 c whole milk ricotta cheese, squeezed to remove liquid
• 3 eggs
• 1/2 c milk
• 1/2 c vegetable oil
• For the frosting
• 4 oz cream cheese, softened
• 1/4 c butter, softened
• 1/2 c whole milk ricotta cheese, squeezed to remove liquid
• 1 t vanilla extract
• 2 c powdered sugar
• 1/8 t salt
• 2 T powdered sugar (for topping)
• mini chocolate chips (for topping

Instructions

1

Combine the cake mix and chocolate chips in a large bowl and mix well to coat all the chocolate chips in the cake mix.

2

Squeeze the liquid out of the ricotta using a cheesecloth or just your clean bare hands.

3

Add the eggs, milk, oil and ricotta to the cake mix and beat with a hand mixer until completely blended.

4

Generously coat your bundt cake pan with non stick cooking spray or butter and flour.

5

Pour the batter into the pan, making sure it is evenly distrubuted.

6

Bake at 350 for 35 minutes.

7

Insert a toothpick in the cake to make sure it is done. It should come out clean.

8

If there's liquid on the toothpick, put it back in the oven for 5 more minutes.

9

Let the cake cool in the pan for 10 minutes, then invert it onto a plate, cake stand, or whatever you'll be serving it on.

10

Let it cool completely.

11

To make the frosting, squeeze liquid out of the ricotta.

12

Mix the ricotta, cream cheese, butter, powdered sugar and salt with a mixer until you have a frosting consistency.

13

I usually add the powdered sugar about a 1/2 cup at a time to avoid a huge powdery mess all over the kitchen.

14

Sprinkle about 2 T of powdered sugar all over the completely cooled cake before you add the frosting.

15

The frosting will not be super thick, which is what you want.

16

Using a spoon, pour the frosting all around the cake.

17

It will run down a bit. If it doesn't, you can help it out just a bit.

18

See picture below for what it should look like.

19

Sprinkle chocolate chips on top of the frosting.