Easy Panettone Layer Cake with Spiced Buttercream Icing

Panettone, a traditional Italian sweet bread, is a beloved holiday treat. This easy panettone layer cake takes the classic flavors of panettone and transforms them into a decadent dessert. The cake is tender and moist, with a hint of citrus and warm spices. The spiced buttercream icing is the perfect complement, with a rich and flavorful taste. This cake is sure to be a hit at your next gathering.

Ingredients:

For the cake:

* 1 box (15.25 ounces) vanilla cake mix
* 1 box (3.4 ounces) instant vanilla pudding mix
* 1 cup milk
* 1/2 cup vegetable oil
* 2 eggs
* 1/2 cup dried cranberries
* 1/4 cup chopped walnuts
* 1/4 cup chopped candied orange peel
* 1 teaspoon ground cinnamon

For the icing:

* 1 cup (2 sticks) unsalted butter, softened
* 3 cups confectioners' sugar
* 1/4 cup milk
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, combine the cake mix, pudding mix, milk, oil, and eggs. Beat on medium speed for 2 minutes, or until well combined.
3. Stir in the cranberries, walnuts, candied orange peel, and cinnamon.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. To make the icing, in a medium bowl, cream together the butter and confectioners' sugar.
7. Stir in the milk, cinnamon, nutmeg, and cloves. Beat on medium speed until light and fluffy.
8. Place one of the cake layers on a serving plate and spread with half of the icing. Top with the second cake layer and spread with the remaining icing.
9. Decorate with additional cranberries, walnuts, or candied orange peel, if desired.

Tips:

* For a richer flavor, use a dark chocolate cake mix.
* If you don't have any candied orange peel, you can substitute dried orange zest.
* The cake can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.