Italian Rum Cake Recipe

Ingredients

  • Italian Rum Cake2 – 3 1/2 oz. pkg. Instant vanilla pudding
  • 2 – 3 1/2 oz. pkg. Instant dark and sweet pudding
  • 7 cups milk
  • 2 tsp. rum extract
  • 1 1lb Pound Cake
  • 1 8 oz container of Cool whip

Directions

  • Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
  • Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
  • Let pudding set 5 min., then pour over cake.
  • Put another layer cake.
  • Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
  • Let pudding set 5 min., then pour over cake.
  • Top with cool whip.
  • Let set overnight.
  • Keep refrigerated.

Rita

Spumoni Cake Recipe

Ingredients

  • 1 yellow cake mix
  • 4 eggs
  • 1-cup sour cream
  • 3/4-cup oil
  • 1 pkg. instant vanilla pudding
  • 1/2 cup chopped nuts
  • 1 8 oz. chopped cherries
  • 2 oz. unsweetened chocolate melted
  • 4 drops each red and green food color
  • 1/2 tsp. almond extract

Directions

  • Beat items 1-5 together for 2 minutes.
  • Divide into 3 bowls.
  • 1. Add nuts an and green food color.
  • 2. Add cherries and red food color.
  • 3. Add chocolate and almond.
  • Grease Bundt pan well.
  • Pour 1, then 2, and then 3.
  • Don’t swirl.
  • Bake at 350 for 1 hour.
  • Cool 10 Min.
  • Remove Cool.
  • Sprinkle with confectionery sugar.

Deb