SUPER EASY SPUMONI CAKE
I was craving the spumoni flavors one night and was too lazy to go to the grocery store. I looked in my cabinets and found I had all the spumoni flavors at home! I whipped this semi-homemade creation and enjoyed it with friends and family! What a hit it was :)
Provided by Jorja Bertino
Categories Cakes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees. Spray 2 9inch cake pans with cooking spray. Mix cherry cake mix and ingredients called on back of box. Add 3/4 cup chopped pistachio nuts. Bake cake according to directions on box.
- 2. Once cherry cake is done cool on wire rack. Next, spray two 9inch cake pans. Take one box of instant pistachio pudding and combine it with white cake mix and ingredients called for it on back of box. Mix in the maraschino cherries. Bake cake according to directions on box. Once cook let it cool on wire rack.
- 3. While cake is in oven, mix 1 1/2 cups milk with other box of instant pistachio pudding. Set in fridge to firm up.
- 4. Once all of the cakes are cooled, take a layer of each cake and use a serated knife to split the two layers in half. Take 3/4 cup of pistachio pudding and layer it between the two pistachio cake layers. Frost middle layer of cake. Take a cherry cake and place it on top of frosting. Use remaining 3/4 cup pudding for the cherry cake layer.
- 5. Once cakes are in place frost entire cake with remaining frosting. Sprinkle 1/4 cup remaining pistachio nuts on top of cake. May also save some maraschino cherries for decoration as well. Take remaining cherry and pistachio cake layers and freeze for later use. ENJOY!
SLOW-COOKER SPUMONI CAKE
I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker., Cook, covered, on low about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Nutrition Facts : Calories 588 calories, Fat 27g fat (9g saturated fat), Cholesterol 9mg cholesterol, Sodium 594mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 3g fiber), Protein 10g protein.
SPUMONI TORTE
I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. -Lynne Ogg, East Bethel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.
Nutrition Facts : Calories 307 calories, Fat 24g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
SPUMONI SLICES
My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. -Mary Chupp, Chattanooga, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.
Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SPUMONI CAKE
Make and share this Spumoni Cake recipe from Food.com.
Provided by keen5
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients.
- Divide batter equally into 3 bowls.
- Bowl#1: add nuts, extract and 6 drops green food coloring.
- Bowl#2: add cherries and 6 drops red food coloring.
- Bowl#3: add melted chocolate.
- Grease a tube pan.
- Layer green, then red, then chocolate in pan.
- Bake at 350 degrees for 45 minutes.
- Sprinkle with powdered sugar when cool.
SPUMONI CAKE
I was having an "Italian Night" dinner party and needed to come up with a dessert. Many Italian desserts are just too rich for my taste, so I thought of spumoni ice cream, but I really wanted a cake. So I decided to try to come up with a cake that had the flavor of spumoni and this is the result!
Provided by JenniferK2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°; grease three 8 inch layer pans.
- Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
- Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
- Bake for about 25 minutes or until picks inserted in centers come out clean.
- Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
- Meanwhile, chill large bowl and beaters thoroughly.
- Combine cold whipping cream, sugar and rum extract in chilled bowl.
- Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
- Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.
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