Slow-Cooker Spumoni Cake
TOTAL TIME: Prep: 10 min. Cook: 4 hours + standing
YIELD: 10 servings.
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
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3 cups cold 2% milk
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1 package (3.4 ounces) instant pistachio pudding mix
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1 package white cake mix (regular size)
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3/4 cup chopped maraschino cherries
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1 cup white baking chips
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1 cup semisweet chocolate chips
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1 cup pistachios, chopped
Directions
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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.
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2.
Cook, covered, on low for 4 hours or until edge of cake is golden brown.
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3.
Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 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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