Swirled Spumoni Cake

By grammapat

Ingredients

• Cake:
• 1 (15.25 oz.) box white cake mix
• 1 (3.4 oz.) box vanilla instant pudding mix
• 4 large eggs
• 3/4 cup water
• 3/4 cup vegetable oil
• 1 cup plain Greek yogurt
• 2 teaspoons almond extract, divided
• 7-8 drops red food coloring
• 1/4 cup maraschino cherries, drained and chopped
• 6 drops green food coloring
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/8 teaspoon salt
• 1/2 teaspoon almond or pistachio extract
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 tablespoon milk, or as needed
• green food coloring
• maraschino cherries, garnish, optional

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish.

In a large bowl or mixer, whisk or beat together cake mix, dry pudding mix, eggs, water, oil and Greek yogurt until mixture just comes together and is smooth.

Divide batter evenly between three bowls.
In the first bowl, whisk in 1 teaspoon almond extract and maraschino cherries, then color with red food coloring.

In the second bowl, whisk in remaining almond extract and green food coloring.

In the third bowl, whisk in cocoa powder and vanilla extract.

Alternating colors, drop spoonfuls of batter into prepared baking dish, but don’t mix them or swirl them together.

Place baking dish in oven and bake for 29-32 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and let cool completely.

Prepare frosting but beating together butter, salt, almond and vanilla extracts in a large bowl or mixer for 3-4 minutes, or until smooth and fluffy.

Gradually add powdered sugar, mixing until just incorporated, then add 1 tablespoon milk and desired green food coloring.

Frost cake, then slice, serve and enjoy. Top with maraschino cherries.