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Spumoni Layer Cake Recipe


Makes: Makes about 20 servings.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray 10 in. round pan with vegetable pan spray.

Step 2

Prepare cake mixes following package instructions: divide batter into thirds. Each third will become one layer (approximately 3 2/3 cups of batter). Pour 1/3 of the batter into prepared pan.

Step 3

Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes; remove and cool completely on cooling grid.

Step 4

Wash and dry cooled pan; spray with vegetable pan spray. Stir almond extract, if desired, chopped cherries and red icing color into 1/3 of the batter; pour into prepared pan.

Step 5

Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes; remove and cool completely on cooling grid.

Step 6

Wash and dry cooled pan; spray with vegetable pan spray. Stir pistachios and green icing color into remaining 1/3 of the batter; pour into prepared pan.

Step 7

Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes; remove and cool completely on cooling grid.

Step 8

Stack layers on serving plate, spreading icing between layers. Spatula ice cake smooth; add tip 32 buttercream swirls.

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2 packages (18.25 ounces each) yellow cake mix ((no pudding added))

eggs

vegetable oil (and)

water (to make mixes)

1/2 cup finely chopped maraschino cherries (, patted dry with paper towel (optional))

Red-Red Icing Color

1/4 cup finely chopped pistachios

Leaf Green Icing Color

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Spumoni Layer Cake is rated 4.3333 out of 5 by 6.
Rated 5 out of 5 by from I was making an Italian themed cake for a shower. I wasn't sure what flavor to make the cake itself. I saw this recipe on Facebook and thought that it was perfect. I used three cake mixes due to the number of slices I needed. I put about 1-1/4 tsps almond flavoring in the almond/cherry layer and increased the number of pistachios. I also adapted this recipe using an enhanced cake mix recipe from Cakecentral.com. It calls for 1/2 cup of water, 1/3 cup of oil, 2 large eggs, 1 box instant pudding mix, and 1 cup sour cream. I used vanilla pudding for the vanilla and almond layer and pistachio flavor for the pistachio layer. The cake was delicious and I got many positive comments. Thanks for this great idea! I will use it again when needed!
Date published: 2012-04-15
Rated 5 out of 5 by from I made this cake for a co-workers birthday. She wasn't fond of pistachios so I substututed almonds for them. I also made a white chocolate cream cheese frosting and used it for inbetween the layers. It was a huge success! A very pretty cake and great tasting too! I now have people wanting me to pay me to bake them a cake!
Date published: 2011-06-12
Rated 5 out of 5 by from Made this for work and it was an absolute hit. A little fussy making three different colored layers and getting them all baked but worth the effort - iced in white buttercream frosting tinted pink and green.
Date published: 2013-02-10
Rated 5 out of 5 by from made this for a church picnic, iced with green icing, chocolate-covered peanuts were the 'ants' with piped legs, green colored coconut for the grass , this was an absolute hit, and it tasted fabulous!
Date published: 2010-11-30
Rated 5 out of 5 by from The cake was easy to make. I chose it because of its beauty. I knew that it would be irresistible and would make the mouth water.
Date published: 2010-12-06
Rated 1 out of 5 by from Why would you post a recipe using a pan you no longer have. Is there a pan equal to this one that can be used ?
Date published: 2013-03-27
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