Spumoni Cake

How many of you have been to a nice Italian restaurant and loved the Spumoni?  Well I have.  I love Spumoni. One of my very favorites (along with Creme Brulee).  Oh yum.

My Aunt Emmie made this for us.  It was delicious.  It is adapted from a Pistachio Cake recipe.

Cake:
1 white cake mix
1 pkg. pistachio pudding mix (3.4 oz.)
3 eggs
1 cup oil
1 can 7-up (12-oz.)
1 bottle of maraschino cherries, cherries cut in half

Frosting:
1 pkg. pistachio instant pudding mix (3.4 oz.)
1 1/2 cups milk
1 container whipped topping

1.)  Heat oven to 350 degrees and spray 2 nine-inch round cake pans with nonstick cooking spray.
2.)  In a large bowl, beat cake mix, pudding mix, eggs, oil and 7-up in a large bowl for 4 minutes on medium speed.
3.)  Divide batter in the two pans, place cherries gently on each pan of cake batter (until the top surface is covered) and cook at 350 for 35 minutes or until toothpick comes out clean, when tested.
4.) Let cake cool in pans for 15 minutes and then put on wire racks to completely cool.
5.)  When cool, mix frosting by mixing pudding and milk in a large bowl on medium speed for 2 minutes.
6.)  Fold in the whipped topping.
7.) Frost cooled cake, with frosting in the middle and on the top and sides.
8.) Serve with chocolate ice cream and enjoy!