CAKE MIX ITALIAN CREAM CAKE

1 minute ago

This Italian Cream Cake uses a clever shortcut—yellow cake mix—to deliver the classic Southern favorite in half the time. Layers of tender, coconut-studded cake are filled and frosted with luscious cream cheese icing, all studded with toasted pecans. It tastes like it’s been baking all day… but you’ll have it ready in under an hour.

Perfect for birthdays, potlucks, or Sunday dessert—with old-fashioned flavor and modern convenience.

Why You’ll Love This Recipe

🥥 Uses 1 box cake mix—no measuring flour or leaveners!
⏱️ 30 minutes prep, 25–30 minutes bake
💛 One bowl + one mixer = easy cleanup
💸 Costs under $8—feeds 12 generously
🌾 Naturally nut-free? No—but easily adaptable (see notes)

Ingredients You’ll Need

For the Cake:

1 (15.25 oz) box yellow cake mix
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted (plus extra for garnish)
½ cup (1 stick / 115g) unsalted butter, melted
1 cup buttermilk (or whole milk + 1 tbsp vinegar)
3 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional but traditional)

For the Frosting:

8 oz (225g) full-fat cream cheese, softened
½ cup (1 stick / 115g) unsalted butter, softened
3–4 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt

💡 Pro Tips:

Toast pecans—enhances flavor and prevents sogginess.

Use room-temperature cream cheese—no lumps!

Don’t overmix batter—stir until just combined.

Step-by-Step Instructions (Moist, Decadent, Foolproof)

1. Prep & Preheat

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans (or line with parchment).

2. Make the Batter

In a large bowl, whisk cake mix, coconut, and pecans.
Add melted butter, buttermilk, eggs, and extracts.
Beat with mixer on medium 2–3 minutes until smooth.

3. Bake to Perfection

Divide batter evenly between pans.
Bake 25–30 minutes, until a toothpick comes out clean.
Cool in pans 10 minutes; transfer to wire racks to cool completely.

4. Make the Frosting

Beat cream cheese and butter until fluffy (~2 mins).
Add vanilla and salt.
Gradually add powdered sugar (start with 3 cups; add more for stiffer frosting).

5. Assemble & Frost

Place one layer on plate; spread with frosting.
Top with second layer; frost top and sides.
Press extra pecans onto sides or sprinkle on top.

Serving Suggestions

☕ Classic pairing: Hot coffee or sweet tea
🍐 Elegant touch: Serve with fresh pear or berry compote
🥛 Southern style: A tall glass of cold milk

Make-Ahead & Storage Tips

Room temp: Keeps 2 days covered (frosting stays firm).
Fridge: Up to 5 days—bring to room temp before serving.
Freeze: Unfrosted layers freeze well up to 2 months. Thaw, then frost.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use GF yellow cake mix (like King Arthur) and ensure extracts are GF.

Q: Nut-free version?
A: Omit pecans; increase coconut to 1½ cups. Use sunflower seeds if desired (note: not traditional).

Q: No buttermilk?
A: Mix 1 cup milk + 1 tbsp lemon juice or vinegar; let sit 5 minutes.

Q: Want a sheet cake?
A: Bake in a 9×13-inch pan for 30–35 minutes; frost once cooled.

❤️ The Heart of the Cake

This isn’t just dessert—it’s a taste of Southern grace and generosity. It’s what grandmothers brought to church suppers and birthday parties, saying, “Life is sweet—share it.”

So mix that batter, toast those nuts, and frost with joy. Because the best cakes aren’t fussy—they’re rich, nutty, and made with love.