“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
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.