Cake Mix Italian Cream Cake
Elevate your dessert game with this irresistibly moist and decadent Cake Mix Italian Cream Cake, a time-saving twist on the classic Southern favorite. Using a white cake mix as the base, this recipe blends convenience and richness by incorporating creamy buttermilk, sweetened coconut, and crunchy pecans into its luscious layers. Topped with a velvety cream cheese frosting and a sprinkle of pecans, this show-stopping cake is perfect for celebrations or special occasions. With just 20 minutes of prep time, you'll create a bakery-quality dessert that's as easy as it is impressive. Whether you're looking for a crowd-pleasing finale or simply craving a slice of indulgence, this Italian Cream Cake delivers a balance of flavor and texture in every bite!
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Recipe Information
Ingredients
- 1 box white cake mix
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1 cup butter
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup finely chopped pecans
- 8 ounces cream cheese
- 0.5 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large mixing bowl, combine the cake mix and flour. Add the eggs, melted butter, buttermilk, and vanilla extract. Mix on medium speed until smooth and well combined.
Stir in the coconut and chopped pecans by hand, folding them gently into the batter.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
Once the cakes are completely cool, stack the layers with a generous layer of cream cheese frosting between each. Frost the top and sides of the cake evenly.
Sprinkle the chopped pecans over the top of the cake for garnish.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
9200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.5 g | 707% | |
| Saturated Fat | 258.3 g | 1292% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1778 mg | 593% | |
| Sodium | 5644 mg | 245% | |
| Total Carbohydrate | 1000.4 g | 364% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 742.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1562 mg | 120% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
