Spumoni Cake

"I was having an "Italian Night" dinner party and needed to come up with a dessert. Many Italian desserts are just too rich for my taste, so I thought of spumoni ice cream, but I really wanted a cake. So I decided to try to come up with a cake that had the flavor of spumoni and this is the result!"
photo by bernini photo by bernini
photo by bernini
photo by Susan loves baking photo by Susan loves baking
photo by JenniferK2 photo by JenniferK2
photo by JenniferK2 photo by JenniferK2
Ready In:
1hr 15mins




  • Preheat oven to 350°; grease three 8 inch layer pans.
  • Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
  • Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
  • Bake for about 25 minutes or until picks inserted in centers come out clean.
  • Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
  • Meanwhile, chill large bowl and beaters thoroughly.
  • Combine cold whipping cream, sugar and rum extract in chilled bowl.
  • Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
  • Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.

Questions & Replies

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  1. KS Lighthouse
    I would suggest adding 1-2 tables of milk or water to the batters you add the pudding mix to. They were so thick it was difficult to spread in the pan. I added about a tablespoon of water to the green layer and it spread much better. Also if yo notice the boxes of cake mixes you buy now are about 3 ournces lighter. Next time I am going to make my white cake from scratch.
  2. spicelotus
    very puzzled. was I supposed to make the pudding with the milk etc. and then divide it into the cake mix/?. That would make more sense, as without it the layers were extremely thin and cooked very unevenly. I supposed it will taste all right when it is frosted, if I can manage to balance the layers over the hills.
  3. Susan loves baking
    5 Stars PLUS! I made this cake to take to lunch with some friends.......well, just let me say that the waitstaff and the manager at the restaurant had to have a slice! (We go to this certain restaurant every Friday for lunch).....and they RAVED about it! My friends also loved it.........very moist, delicious cake....it was gone in a flash!!!!!!! Thanks Jennifer for a wonderful recipe!!!!!!!
  4. SweetSueAl
    I tested out this cake to make for a friend's birthday. She is italian and I thought this would be perfect for her, almost. She is allergic to chocolate :-( so I made the cherry, pistachio, and a vanilla layer. I'm going to have to throw the test cake out -- it's too good and I will eat it all! I did not use the whipped icing, used an almond buttercream. I will be carrying this to work and whipped cream icings don't travel so well. I will be making this again later this week. Thanks for a great recipe Jennifer. It's a keeper. Sue
  5. Kirby
    Wow! This cake is pretty cool. It looks great to begin with, and it tastes delicious. I made this for a friend's celebration, and I really think it was enjoyed by all. Easy to make considering the outcome. Congrats on making up a fantastic cake! Love it!


I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple. I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!
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