Diane's cassata cake

Diane's Cassata Cake

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Lucille Hoerle


My friend Diane shared this recipe with me over 30 years ago. It is especially delicious during the warmer months but you can certainly eat it anytime. This is a no bake type of dessert that is rich and delicious.

I often make it for company and everyone loves it. I hope you do too.

This is best made three days ahead of time for the flavors to blend which makes it especially nice when you are having company because you can focus on the main meal without worrying about the dessert.


★★★★★ 1 vote

20 Min


  • 2 pkg
    stella doro annisette sponge cookies
  • 1 large
    instant vanilla pudding
  • 1 large
    instant chocolate pudding
  • 2 qt
    whole milk
  • ·
    heavy cream or coolwhip
  • 1 1/2 oz
    white rum
  • 1 c
    boiling water

How to Make Diane's cassata cake


  1. Make puddings separately using the milk according to the package directions. Mix the rum separately with the boiling water and set aside. Layer in buttered springform pan the sponge, half the rum and water. Next add the all chocolate pudding, then another layer of sponge and remaining half of rum and water mixture. Then all the vanilla pudding to the next layer.Set for two to three days in refrigerator. Add the whipped cream or Cool Whip when ready to serve.

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