Spumoni Cake Jars Recipes

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.

Steps:

• Basic cake: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead

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.

Steps:

• 1. Make cake mix according to instructions on the side of the box. Add a tsp. cherry brandy and ½ cup finely chopped maraschino cherries. Pour mix into oiled and floured 8 inch round cake pans and bake according to instructions on cake mix box. Cool completely. Chill cakes until ready to assemble cake.
• 2. Whip heavy cream in stand mixer (or hand) while adding pudding mix into cream a little at a time. Continue mixing until cream mixture is stiff. Refrigerate.
• 3. Make chocolate buttercream frosting. Mix cocoa powder and powdered sugar until uniform in color. Cream the butter in mixer, adding powdered sugar mixture a little at a time, alternating with milk. Add the vanilla and almond extract. If mixture is too thick to spread, add another Tbsp. of milk.
• 4. Remove cakes from freezer. Cut tops off to make level for assembly and frosting. Place one round down, and top with 1/3 of the pistachio filling, then place the other two, adding the rest of the filling between. When assembled, trim sides of cake to be even, and frost top and sides with chocolate almond frosting. Carefully sprinkle almond slices over top and sides of cake. Keep refrigerated until serving. Enjoy!

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.