spumoni cake
Slow Cooker
Spumoni Cake
I created this cake for a holiday potluck one year. It has become one of my most requested desserts. If you prefer, you can use all semisweet chips instead of a mix. —Lisa Renshaw, Kansas City, Missouri
Ingredients
- 3 cups cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 package white cake mix (regular size)
- 3/4 cup chopped maraschino cherries
- 1 cup white baking chips
- 1 cup semisweet chocolate chips
- 1 cup pistachios, chopped
Directions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker.
- Cook, covered, on low for 4 hours or until edge of cake is golden brown.
- Remove slow cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, for 10 minutes. Sprinkle with pistachios before serving.
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