Spumoni Torte

Total Time

Prep: 30 min. Bake: 25 min. + cooling


16 servings

Updated: Oct. 21, 2022
I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. —Lynne Ogg, East Bethel, Minnesota


  • 2 packages white cake mix (regular size)
  • 1 teaspoon almond extract
  • 2-1/4 cups heavy whipping cream
  • 1 cup confectioners' sugar, divided
  • 1/2 cup 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 6 tablespoons cream cheese, softened, divided
  • 1/4 cup baking cocoa
  • 1 cup chopped maraschino cherries
  • 1/2 teaspoon almond extract


  1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs.
  2. In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese.
  3. Place 1 cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

Nutrition Facts

1 slice: 307 calories, 24g fat (10g saturated fat), 44mg cholesterol, 145mg sodium, 20g carbohydrate (16g sugars, 0 fiber), 3g protein.