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Cake Mix Italian Cream Cake

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A delightful and easy Italian Cream Cake made with a cake mix, featuring layers of moist cake topped with rich cream cheese frosting, toasted pecans, and sweetened coconut.

Ingredients

Scale
  • 1 box (15.25 oz) white or butter golden cake mix
  • 1 cup buttermilk (instead of water listed on the box)
  • ½ cup unsalted butter (melted)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (toasted)
  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2–3 tablespoons heavy cream (as needed for consistency)
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut (for garnish)
  • ½ cup chopped pecans (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Combine the cake mix, buttermilk, melted butter, eggs, and vanilla extract in a large mixing bowl; beat on medium speed for about 2 minutes until smooth.
  4. Fold in the sweetened shredded coconut and chopped pecans.
  5. Divide the batter evenly between the prepared cake pans.
  6. Pop the pans in the oven and bake for 25-30 minutes.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat together the softened cream cheese and unsalted butter until smooth; gradually add in the powdered sugar, then mix in the heavy cream and vanilla extract.
  9. Place one cake layer on a serving platter, frost the top, add the second layer, and frost the top and sides.
  10. Garnish with remaining shredded coconut and chopped pecans before serving.

Notes

For a vegan option, substitute eggs with applesauce and use a vegan cream cheese alternative. This cake is perfect for freezing—wrap it tightly for up to 2-3 months.

Nutrition

Keywords: Italian Cream Cake, easy cake recipe, dessert, baking, coconut cake, pecan cake

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