Birthday Spumoni Cake

My dad celebrated a birthday this past weekend. Happy birthday, Dad!

He blew out candles on a homemade Spumoni Cake I had baked for the occasion.

 

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My dad’s favorite kind of ice cream is spumoni, so I thought I’d try to whip up a cake based on the ice cream. I was a little short on time due to a bunch of errands I needed to run and the fact that the car ended up in the shop hours before Dad’s birthday dinner, so I used a ready to make mix as my cake base.

Start with these ingredients.

 4 eggs
1 box yellow cake mix
1 box pistachio Jello
1 1/3 cup skim milk
1/3 cup butter (melted)
15 maraschino cherries (chopped)
1/4 cup crushed pecans (optional)

I started by putting the yellow cake mix, the box of pistachio pudding mix, the eggs, and the milk in a big mixing bowl. Next, I cut up the maraschino cherries and removed any stems I saw.

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I added the cherries to the bowl.

 

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Then, I mixed. The batter was a little lumpy, but I hesitated to use my hand held mixer on the batter because I wanted chunks of the cherries, not teeny, tiny pieces. Don’t worry, I called for some back up. Dan’s arm got a nice work out.

Once the batter looked thoroughly mixed, I added in the chocolate chips and the pecans.
 

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Stir it up again, just until the chocolate chips and nuts are mixed in, and the batter is ready.

Pour the batter into a well-greased bundt pan. Get all the little crevices so the cake doesn’t stick.

 

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Bake the cake at 350 degrees for about 50 minutes, or until a toothpick comes out clean.

Let the cake cool completely in the pan.
 

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Once cooled, turn the pan over and the cake should fall right out onto your dish.
 

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I ended up sprinking a little bit of powdered sugar on top, for extra sweetness. If you wanted, a cherry frosting would probably taste really good with this cake, since the bits of cherry give an understated cherry taste to the cake.

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The verdict? He liked it! While it didn’t taste exactly like spumoni ice cream, it was a tasty cake.

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