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
- 10 cup Bundt pan
- 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
- 2 cups sifted powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons maraschino cherry juice
- 1 tablespoon heavy cream
- 2 teaspoons vanilla extract
- maraschino cherries
- 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.
- 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.
- 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).
- 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.
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