Slow-Cooker Spumoni Cake

“I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate.” —Lisa Renshaw, Kansas City, Missouri

Slow-Cooker Spumoni CakePhoto: Taste of Home
Servings Prep Time Cook Time
10servings 10minutes 4hours + standing
Servings Prep Time
10servings 10minutes
Cook Time
4hours + standing
Portions: servings
Portions: servings
  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 about 4 hours, until edges of cake are golden brown.
  3. Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Recipe Notes

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