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.
TRACY'S SPUMONI CAKE
I love spumoni ice cream. I was inspired to create a new cake recipe for my birthday, and decided to make a cake with the wonderful flavors of cherry, pistachio and chocolate almond in a cake. This is the result. Happy Birthday to me!
Provided by Tracy Helling
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Make cake mix according to instructions on the side of the box. Add a tsp. cherry brandy and ½ cup finely chopped maraschino cherries. Pour mix into oiled and floured 8 inch round cake pans and bake according to instructions on cake mix box. Cool completely. Chill cakes until ready to assemble cake.
- 2. Whip heavy cream in stand mixer (or hand) while adding pudding mix into cream a little at a time. Continue mixing until cream mixture is stiff. Refrigerate.
- 3. Make chocolate buttercream frosting. Mix cocoa powder and powdered sugar until uniform in color. Cream the butter in mixer, adding powdered sugar mixture a little at a time, alternating with milk. Add the vanilla and almond extract. If mixture is too thick to spread, add another Tbsp. of milk.
- 4. Remove cakes from freezer. Cut tops off to make level for assembly and frosting. Place one round down, and top with 1/3 of the pistachio filling, then place the other two, adding the rest of the filling between. When assembled, trim sides of cake to be even, and frost top and sides with chocolate almond frosting. Carefully sprinkle almond slices over top and sides of cake. Keep refrigerated until serving. Enjoy!
SPUMONI CAKE
My late, beloved Aunt Carmen used to make this for me when I'd come to visit. I was so happy when she shared the recipe with me and it was so easy to make.
Provided by Nancy Metrick
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. preheat oven 350, grease a bundt cake pan
- 2. beat cake, pudding, eggs, oil & sour cream at med speed with electric mixer about 2 or 3 minutes until smooth, it will be a little thick
- 3. divide batter evenly into 3 bowls
- 4. 1 bowl mix green food color, nuts and almond extract 2 bowl mix cherries and red food color 3 bowl mix melted chocolate
- 5. spread green mix in cake pan 1st, then spread pink mix on top of that, and follow with the chocolate batter. DO NOT swirl.
- 6. bake 50 to 60 minutes until cake test done, let cool about 1/2 hour and invert to a cake plate.
- 7. when completely cool drizzle with frosting made with powdered sugar and milk and vanilla extract.
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.
ITALIAN SPUMONI CUPCAKES
The layered flavors of Italian spumoni ice cream is captured in cupcake form thanks to layers of white cake, pistachio pudding and pie filling, cherry juice and chocolate frosting.
Provided by By Arlene Cummings
Categories Dessert
Time 1h20m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
- Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
- Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
- Bake cupcakes and cool completely as directed on box.
- Frost cupcakes with frosting. Top each with cherry.
Nutrition Facts : ServingSize 1 Serving
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!
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