Almond Cake Cannoli Trifle Recipe

Name: Almond Cake Cannoli Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond Cake:; 1 (18.25 ounce) package white cake mix; 1 cup water; 4 eggs; 1 (3.4 ounce) package instant vanilla pudding mix; 1/3 cup vegetable oil; 1 tablespoon almond extract; Cannoli Cream:; 2 (15 ounce) containers ricotta cheese; 1 cup confectioners' sugar; 4 tablespoons white sugar; 2 teaspoons vanilla extract; Whipped Cream:; 1 cup heavy whipping cream, or as needed; 1/4 (16 ounce) package confectioners' sugar, or more to taste; 1 teaspoon vanilla extract, or more to taste; 1/2 cup chocolate chips, or to taste

Servings: persons

Almond Cake:
1 (18.25 ounce) package white cake mix
1 cup water
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix
1/3 cup vegetable oil
1 tablespoon almond extract
Cannoli Cream:
2 (15 ounce) containers ricotta cheese
1 cup confectioners' sugar
4 tablespoons white sugar
2 teaspoons vanilla extract
Whipped Cream:
1 cup heavy whipping cream, or as needed
1/4 (16 ounce) package confectioners' sugar, or more to taste
1 teaspoon vanilla extract, or more to taste
1/2 cup chocolate chips, or to taste

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).
2
Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4
Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6
Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Almond Cake:, 1 (18.25 ounce) package white cake mix, 1 cup water, 4 eggs, and more.

Yes, Almond Cake Cannoli Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake Cannoli Trifle

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