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Slow-Cooker Spumoni Cake

1 review
Total Time
Prep: 10 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Lisa Renshaw, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 23, 2023

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

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Test Kitchen Approved

Slow-Cooker Spumoni Cake

1 review
Prep Time 10 min
Cook Time 4 hours
Yield 10 servings

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
Text Ingredients

Directions

  1. 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.
  2. Cook, covered, on low for 4 hours or until edge of cake is golden brown.
  3. Remove slow cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, for 10 minutes. Sprinkle with pistachios before serving.

Nutrition Facts

1 serving: 588 calories, 27g fat (9g saturated fat), 9mg cholesterol, 594mg sodium, 79g carbohydrate (54g sugars, 3g fiber), 10g protein.

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