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Spumoni Bundt Cake

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Cake, Dessert
Cuisine American, Italian
Servings 10

Equipment

  • 10 cup Bundt pan

Ingredients
  

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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