Italian Cream Cake

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Italian Cream Cake: Easy and delicious, combining white cake mix, buttermilk, eggs, coconut, and pecans, with a cream cheese frosting.

Prep Time20

Cook Time28

Cooling time1

Total Time1 48

Course: Cakes, Dessert

Cuisine: American

Servings: Slices

Calories: 531kcal

Author: Elizabeth (Beth) Mueller

Preheat the oven to 350℉.
Prepare a 9X13 cake pan by spraying with baking spray.
Combine the cake mix, eggs, buttermilk, and vegetable oil in a large mixing bowl.
1 box white cake mix, 3 eggs, 1 cup buttermilk, 1/2 cup vegetable oil
Mix with an electric mixer until well combined, about 2 minutes.
Add the coconut and toasted nuts to the batter and stir to mix in.
1 cup sweetened flaked coconut, 3/4 cup chopped pecans
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 23 to 28 minutes or until a toothpick inserted into the center of the cake comes out clean.
Brush the hot cake with rum, if using.
3 tablespoon rum
Allow the cake to cool completely before frosting.

Place the butter and cream cheese into a mixing bowl and beat on medium speed until light and silky.
8 ounces cream cheese, 1/2 cup butter
Blend in the vanilla.
2 teaspoons vanilla extract
Add the powdered sugar, 1 cup at a time, mixing well between additions.
4 cups powdered sugar
Add the toasted diced pecan and stir to combine.
1 cup diced pecans
Frost the cooled cake.
Top with toasted coconut, additional toasted pecans, and maraschino cherries if desired.
Chill until ready to serve.

DO NOT use the ingredients listed on the package.
Top with additional toasted pecans if desired.
Toasted coconut can also be added as a topping.
Maraschino cherries can also be added.
2 9-inch baking pans can be used for a layer cake. The baking time should not be affected.