Name: Almond Cake Cannoli Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: White cake mix - 1 (18.25 ounce) package; Water - 1 cup; Eggs - 4; Instant vanilla pudding mix - 1 (3.4 ounce) package; Vegetable oil - ⅓ cup; Almond extract - 1 tablespoon; Ricotta cheese - 2 (15 ounce) containers; Confectioners' sugar - 1 cup; White sugar - 4 tablespoons; Vanilla extract - 2 teaspoons; Heavy whipping cream, or as needed - 1 cup; Confectioners' sugar, or more to taste - ¼ (16 ounce) package; Vanilla extract, or more to taste - 1 teaspoon; Chocolate chips, or to taste - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Almond Cake Cannoli Trifle

1. White cake mix - 1 (18.25 ounce) package

2. Water - 1 cup

3. Eggs - 4

4. Instant vanilla pudding mix - 1 (3.4 ounce) package

5. Vegetable oil - ⅓ cup

6. Almond extract - 1 tablespoon

7. Ricotta cheese - 2 (15 ounce) containers

8. Confectioners' sugar - 1 cup

9. White sugar - 4 tablespoons

10. Vanilla extract - 2 teaspoons

11. Heavy whipping cream, or as needed - 1 cup

12. Confectioners' sugar, or more to taste - ¼ (16 ounce) package

13. Vanilla extract, or more to taste - 1 teaspoon

14. Chocolate chips, or to taste - ½ cup

How to cook deliciously - Almond Cake Cannoli Trifle

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.