Cake Mix Italian Cream Cake

1 minute read

This Cake Mix Italian Cream Cake is a fantastic way to get a gourmet, three-layer dessert using a convenient shortcut. By adding buttermilk, coconut, and toasted pecans to a standard white cake mix, you transform it into a rich, moist, and textured masterpiece that tastes entirely made from scratch.

Cake Mix Italian Cream Cake

Ingredients

FOR THE CAKE	AMOUNT
White cake mix	1 package (16 1/4 oz)
Eggs	3 large
Buttermilk	1 1/4 cups
Vegetable oil	1/4 cup
Flaked coconut	1 can (3 1/2 oz)
Toasted pecans, chopped	2/3 cup
Rum (optional)	3 tablespoons

CREAM CHEESE FROSTING	AMOUNT
Cream cheese, softened	1 package (8 oz)
Butter or margarine, softened	1/2 cup
Powdered sugar	1 package (16 oz)
Vanilla extract	2 teaspoons
Toasted pecans, chopped	1 cup

How To Make Cake Mix Italian Cream Cake:

Step 1: Mix the Batter: Preheat your oven to 350°F. In a large bowl, combine the cake mix, eggs, 1 1/4 cups of buttermilk, and 1/4 cup of oil. Beat at medium speed with an electric mixer for 2 minutes. Gently fold in the flaked coconut and the 2/3 cup of toasted pecans.

Step 2: Bake the Layers: Pour the batter evenly into 3 greased and floured 9-inch round cake pans.1 Bake for 15/17 minutes or until a wooden pick inserted in the center comes out clean.

Step 3: Cool and Prep: Let the cakes cool in their pans on wire racks for 10 minutes.2 Remove them from the pans and let them cool completely. If you are using rum, sprinkle 1 tablespoon over each layer and let it soak in for 10 minutes.

Step 4: Make the Frosting: In a separate bowl, beat the cream cheese and 1/2 cup of butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the 2 teaspoons of vanilla and the 1 cup of toasted pecans.

Step 5: Assemble and Chill: Spread the frosting between the cake layers and over the top and sides. For the best texture and to make slicing easier, chill the cake in the refrigerator for at least 2 hours before serving.

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1 minute read