Spumoni Bundt Cake is a three flavor marbled swirl  of  chocolate, cherry and pistachio nestled together in a moist, pudding  based Bundt.

Spumoni Bundt Cake

By  Sue Lau | Palatable Pastime

Spumoni Bundt Cake is my recipe  of the day with the blogging  group Bundt Bakers. We are baking  up  Bundts this month inspired by Italian desserts.

For my selection,  I chose to create a Bundt inspired by the flavors of spumoni ice cream. Cherry, pistachio and chocolate in beautiful swirls topped with a cherry glaze.

Now I have always loved spumoni ice cream, so thought it was a fantastic idea.  And yes, it  tastes as great as it sounds.

Beyond  the fab flavor is the beauty of it- I love swirls in a cake batter, and they are very easy to create.

Made in the Shade? Or Made for Shade?

I really wasn’t prepared for the shade spumoni haters of the  world were chomping at the bit to throw at me for  making a cake  in  the likeness of (their most hated) dessert. Could there really be actual  spumoni hater out there? Or  just perhaps a  troll.

I’ve encountered trolls before. They can be nasty to  see if they can top their last nasty.  It’s a challenge for them, I think.

So as I sit here tonight typing this up,  playing my beloved Bach cello concertos to relax, I am thinking  of how much I look  forward to the time and era of hate fading away. And maybe, just maybe,  things can seem a little  more normal.

Cake is a Thing of Love

Right now,  it  seems everyone is  on  edge. Maybe we all need to sit down and share cake with one  another. Remember that there is more to like  about each other than there is to…well, let’s not go there,  shall we?

At least you will never have to worry about having someone act that way with your cake.  They will see in person how delish it  looks and smells and tastes. They have no  defense  against delish.

Italian Sweets Inspired Bundts

• Babà Napoletano al Rum Bundtlettes from Food Lust People Love
• Frosted Tiramisu Bundt Cake from Making Miracles
• Tiramisu Cake from A Day in the Life on the Farm
• Torta al Limoncello With Homemade Limoncello from Sneha’s Recipe
• Torta Caprese al Limoncino from Patyco Candybar
• Spumoni Bundt Cake from Palatable Pastime (You are Here!)

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Spumoni Bundt Cake

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Spumoni Bundt Cake

Spumoni Bundt Cake

Sue Lau

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Cake, Dessert

Cuisine American, Italian

Servings 10

Equipment

• 10 cup Bundt pan

Ingredients

  

1x2x3x

Cake:

• 4 large eggs
• 3/4 cup cooled melted butter
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1-1/2 cups granulated sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 2-1/2 cups all-purpose flour
• 3 ounce box chocolate instant pudding mix
• 3 ounce box pistachio instant pudding mix
• 3 drops green food coloring
• 3 ounce box vanilla pudding mix
• 1/2 teaspoon cherry extract
• 10 drops red food coloring

Glaze:

• 2 cups sifted powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons maraschino cherry juice
• 1 tablespoon heavy cream
• 2 teaspoons vanilla extract

Other:

• maraschino cherries

Instructions

 

• Preheat oven to 375F.
• Spray a 10-cup Bundt pan with Baker's release spray and set aside.
• Mix the eggs, melted butter, buttermilk, vanilla and granulated sugar in the mixer, then begin adding the salt, baking powder and flour gradually, continuing to mix to form a smooth batter.
• Divide batter into three small bowls that will not stain.

Chocolate Batter:

• Add 1/4 cup chocolate pudding mix to one and stir well. Save the remaining mix for another cake, or I think it works out to adding 1 cup plus 2 tablespoons milk to turn that into pudding.

Cherry Batter:

• For the pink batter, stir in 1/4 cup of the vanilla pudding mix, the cherry extract, and about ten drops of red coloring (this is why you want stainless or glass bowls). Save the remainder of vanilla pudding mix for another use (same milk mixing info as the chocolate pudding if you want vanilla pudding).

Pistachio Batter:

• For the pistachio cake, stir in 1/4 cup of the pistachio pudding mix and a couple drops of green color to boost the tone. Save the rest of that mix, same as the others.

Marbling the Cake:

• Use a cookie scoop or a couple of spoons to place alternating colored dollops of batter into the pan. It doesn't need to be perfect (the batter will expand and move as it bakes)
• Bake 45 minutes or until it tests done with a toothpick.
• Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
• Once cool, mix together the glaze and as it starts to dry, place cherries that you have dried off with paper toweling onto the cake. I used a little runoff of glaze as glue.
• The cake should be fully set in about 45 minutes to an hour.

Notes

From the kitchen of palatablepastime.com

Keyword Bundt cakes

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