SLOW-COOKER SPUMONI CAKE

Slow-Cooker Spumoni Cake image

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

Time 4h10m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 package white cake mix
3/4 cup chopped maraschino cherries
1 cup white baking chips
1 cup semisweet chocolate chips
1 cup pistachios, chopped

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.