Spumoni Cake Recipe

Name: Spumoni Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg. Duncan Hines yellow cake mix; 4 eggs; 3/4 c. salad oil; 8 oz. sour cream; 1 small pkg. instant vanilla pudding; 1/2 c. chopped walnuts; 2 to 4 drops green food coloring; 1/2 tsp. almond extract; 8 oz. drained and chopped maraschino cherries; 2 to 4 drops red food coloring; 2 oz. melted unsweetened chocolate

Servings: persons

1 pkg. Duncan Hines yellow cake mix
4 eggs
3/4 c. salad oil
8 oz. sour cream
1 small pkg. instant vanilla pudding
1/2 c. chopped walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
8 oz. drained and chopped maraschino cherries
2 to 4 drops red food coloring
2 oz. melted unsweetened chocolate

1
Combine first 5 ingredients in large mixing bowl.
2
Beat 2 minutes at medium speed.
3
Divide batter into 3 bowls.
4
Stir walnuts, green food coloring and almond extract to one.
5
Add cherries and red food coloring to another.
6
Stir melted chocolate into remaining portion.
7
Spray 8-inch fluted Bundt pan with Baker's Joy.
8
Layer with green batter first, then pink batter, then chocolate.
9
Do not swirl.
10
Bake in 350u00b0 oven 50 to 60 minutes.
11
Cool; invert cake.
12
Drizzle with chocolate glaze.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. Duncan Hines yellow cake mix, 4 eggs, 3/4 c. salad oil, 8 oz. sour cream, and more.

Yes, Spumoni Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spumoni Cake

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