Spumoni Cake
Spumoni Cake is so tasty! It is also extremely pretty. I’ve been making it for years.
Spumoni cake is a dessert inspired by the traditional Italian spumoni, which is a layered ice cream treat typically made with three flavors—chocolate, pistachio, and cherry—along with nuts and fruit. This cake captures the essence of these flavors in cake form.
The cake is usually made with layers of different flavored cakes, such as chocolate, pistachio and cherry, and it may be frosted with a buttercream or whipped cream frosting. The cake often includes additional ingredients like chopped nuts or fruit to enhance the flavor and texture. It’s a colorful and festive dessert that is popular for special occasions, combining the rich and creamy flavors found in spumoni ice cream.
Spumoni Cake
This cake is wonderful! It is also extremely pretty. I’ve been making it for years.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
1 (18.25 ounce) box yellow cake mix*
4 eggs
3/4 cup vegetable oil
8 ounces sour cream
1 small box instant vanilla pudding
Green food coloring
1 cup chopped pistachios
Red food coloring
1/2 cup drained and quartered maraschino cherries
2 ounces unsweetened chocolate, melted
1/2 teaspoon almond extract
Instructions
- Mix cake mix, eggs, vegetable oil, sour cream and dry pudding well; divide into 3 bowls.
- Into the first bowl put green food coloring and nuts. Gently mix into the batter.
- Into the second bowl put red food coloring and maraschino cherries. Gently mix into the batter.
- Into the third bowl put chocolate and almond extract. Gently mix into the batter.
- Layer the three different colors into a well-greased* Bundt pan: green, red, then chocolate.
Bake at 350 degrees F for 55 minutes. - Glaze, if desired, when the cake has cooled.
- After you have removed the cake from the pan, and it has cooled, you can glaze it with a white or colored glaze, if desired. At Christmas-time, I usually use a Christmas green glaze. Sometimes I let that glaze set, then add a Christmas Red glaze so that it drips down in the spots that have not been covered with the green glaze.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** Use our Pan Release so that the cake releases from the pan very easily.
