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Spumoni Cake

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This cake is wonderful! It is also extremely pretty. I’ve been making it for years.

Ingredients

Units Scale

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

  1. Mix cake mix, eggs, vegetable oil, sour cream and dry pudding well; divide into 3 bowls.
  2. Into the first bowl put green food coloring and nuts. Gently mix into the batter.
  3. Into the second bowl put red food coloring and maraschino cherries. Gently mix into the batter.
  4. Into the third bowl put chocolate and almond extract. Gently mix into the batter.
  5. Layer the three different colors into a well-greased* Bundt pan: green, red, then chocolate.
    Bake at 350 degrees F for 55 minutes.
  6. Glaze, if desired, when the cake has cooled.
  7. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Find it online: https://simplygreatrecipes.com/spumoni-cake/