Cake Mix Italian Cream Cake

This Cake Mix Italian Cream Cake is a genius shortcut to one of the most sophisticated Southern desserts. Traditionally, Italian Cream Cake requires separating eggs and folding in stiff whites, but this version uses buttermilk and a white cake mix to achieve that signature tender, tangy crumb with half the effort. The combination of toasted pecans and flaked coconut gives it a wonderful texture that makes it impossible to tell it started from a box.

Cake Mix Italian Cream Cake

Ingredients:

How To Make Cake Mix Italian Cream Cake:

Step 1: Prep and Mix: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with an electric mixer at medium speed for 2 minutes.

Step 2: Fold in the Texture: Gently stir in the flaked coconut and the 2/3 cup of toasted pecans until evenly distributed.

Step 3: Bake: Divide the batter evenly between the three pans. Bake for 15/17 minutes or until a wooden pick inserted in the center comes out clean.

Step 4: Cool and Flavor: Cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely. Once cool, if you are using rum, sprinkle 1 tablespoon over each layer and let it sit for 10 minutes to soak in.

Step 5: Whip the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Stir in the vanilla and the 1 cup of toasted pecans.

Step 6: Assemble: Spread the frosting between each layer and then over the top and sides of the cake.