Ingredients for Spumoni Cake
- White Cake Mix
- 3 large eggs
- 1/2 cup water (as per cake mix instructions)
- 1/3 cup vegetable oil (as per cake mix instructions)
- Instant Chocolate Pudding Mix
- Maraschino Cherry
- Maraschino Cherry Juice
- Almond Extract
- Red Food Coloring
- Instant Pistachio Pudding Mix
- Green Food Coloring
- Whipping Cream
- Powdered Sugar
- 1 teaspoon rum extract
- 1/4 cup slivered almonds, toasted
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How to Make Spumoni Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round baking pans.
- In a large bowl, combine cake mix, eggs, water, and oil. Beat with an electric mixer for 2 minutes.
- Divide batter evenly among the three prepared pans.
- **Chocolate Layer:** Stir 1/2 cup semi-sweet chocolate chips into one bowl of batter.
- **Pistachio Layer:** Stir 1/2 cup finely chopped pistachios into another bowl of batter.
- **Cherry Layer:** Stir 1/2 cup chopped maraschino cherries into the remaining bowl of batter.
- Pour each batter into a separate prepared pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- In a large chilled bowl, beat heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and rum extract, continuing to beat until stiff peaks form.
- Once cakes are completely cool, layer them: chocolate layer on the bottom, then pistachio, then cherry. Frost generously with whipped cream between each layer and on top and sides of the cake.
- Sprinkle toasted slivered almonds over the top of the cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
115g
Fat
104g
Carbs
14g
