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Quick Italian Cream Cake

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A quick and easy Italian cream cake made with white cake mix, coconut, and pecans, layered with a rich cream cheese frosting. This cake is moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1 (16.25-ounce) package white cake mix (e.g., Duncan Hines Moist Deluxe)
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 (3 1/2-ounce) can flaked coconut
  • 2/3 cup chopped pecans, toasted
  • 3 tablespoons rum (optional)
  • Cream Cheese Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Beat the cake mix, eggs, buttermilk, and vegetable oil at medium speed with an electric mixer for 2 minutes.
  3. Stir in the coconut and chopped pecans.
  4. Pour batter evenly into the prepared pans.
  5. Bake for 15 to 17 minutes or until a wooden pick inserted in the center comes out clean.
  6. Cool in pans on wire racks for 10 minutes, then remove cakes from pans and cool completely on wire racks.
  7. If desired, sprinkle each cake layer evenly with rum and let stand for 10 minutes.
  8. For the frosting: Beat cream cheese and butter at medium speed until smooth.
  9. Gradually add powdered sugar, beating until light and fluffy.
  10. Stir in vanilla extract and toasted pecans.
  11. Spread the cream cheese frosting between the cake layers and on sides and top of cake.
  12. Chill cake for 2 hours before slicing.

Notes

1. Bake times can vary; bake until a toothpick inserted comes out clean. 2. Rum is optional but adds authentic flavor. 3. Toast nuts for enhanced flavor before adding to batter and frosting.

Nutrition

Find it online: https://www.receipster.com/quick-italian-cream-cake/

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