Time 4h10m Yield 10 servings. Number Of Ingredients 7 Steps:
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 about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Time 10m Yield 10 servings Number Of Ingredients 7 Steps:
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 about 4 hours, until edges of cake are golden brown. Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Time 6h50m Yield About 16 servings Number Of Ingredients 9 Steps:
Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes. While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4. On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.) Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight. When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)
Time 1h20m Yield 18 Number Of Ingredients 6 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well. Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups. Bake cupcakes and cool completely as directed on box. Frost cupcakes with frosting. Top each with cherry.
Time 1h15m Yield 1 cake Number Of Ingredients 12 Steps:
Beat together the first 5 ingredients. Divide batter equally into 3 bowls. Bowl#1: add nuts, extract and 6 drops green food coloring. Bowl#2: add cherries and 6 drops red food coloring. Bowl#3: add melted chocolate. Grease a tube pan. Layer green, then red, then chocolate in pan. Bake at 350 degrees for 45 minutes. Sprinkle with powdered sugar when cool.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 15 Steps:
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.
More about “slow cooker spumoni cake recipes”
Time 3h45m Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray 3 (9-inch) round pans with cooking spray; cover bottoms of pans with parchment. Spray with additional cooking spray. Melt 3 oz. chocolate as directed on package. Meanwhile, shave remaining chocolate; reserve for garnish. Prepare cake batter as directed on package, using 3 egg whites. Divide batter evenly into 3 bowls. Stir 3 Tbsp. dry cherry gelatin mix and 1/4 cup cherries into batter in 1 bowl until blended; pour into 1 of the prepared cake pans. Stir 3 Tbsp. dry pistachio pudding mix into batter in second bowl; pour into second cake pan. Stir melted chocolate into remaining batter; pour into remaining cake pan. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; discard parchment. Cool cakes completely. Meanwhile, add boiling water to remaining gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate until slightly thickened. Place cherry cake layer on plate; spread 1/2 cup COOL WHIP into 1/2-inch wide, 1/2-inch-high ring around top edge of cake. Spread thickened gelatin onto center of cherry cake layer up to COOL WHIP rim. Sprinkle remaining chopped cherries over gelatin. Cover with pistachio cake layer. Use 1/2 cup of the remaining COOL WHIP to make rim around pistachio cake layer. Beat remaining pudding mix and milk with whisk 2 min. Spread onto center of pistachio cake layer; top with chocolate cake layer. Frost top and side of cake with remaining COOL WHIP. Garnish with shaved chocolate. Refrigerate 2 hours.
