Cake Mix Italian Cream Cake
Introduction
Italian Cream Cake is a timeless dessert known for its rich texture, nutty crunch, and
creamy frosting. While the traditional version can be time-consuming, this
Cake Mix Italian Cream Cake simplifies the process without sacrificing
flavor. By starting with a white cake mix, you get all the elegance of a homemade layer
cake with minimal effort.
Moist cake layers are filled with flaked coconut and toasted pecans, then finished with
a tangy-sweet cream cheese frosting. The result is a show-stopping dessert that’s
perfect for holidays, birthdays, potlucks, and special celebrations.
History & Origin
Despite its name, Italian Cream Cake is actually a Southern American classic. It became
popular in the mid-20th century, especially across the Southeast, where coconut and
pecans were commonly used in baking.
Over time, home bakers adapted the recipe to suit busy lifestyles. Using cake mix
became a popular shortcut, allowing families to enjoy this beloved dessert more often
without hours in the kitchen.
Why This Recipe Works
- Time-saving: Cake mix eliminates complicated prep
- Moist texture: Buttermilk and oil keep layers soft
- Classic flavor: Coconut and pecans shine through
- Crowd-pleasing: Perfect for celebrations and gatherings
Ingredients
For the Cake
- 1 (16.25 oz) package white cake mix
- 3 large eggs
- 1¼ cups buttermilk
- ¼ cup vegetable oil
- 1 (3.5 oz) can flaked coconut
- ⅔ cup chopped pecans, toasted
- 3 tablespoons rum (optional)
For the Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup butter or margarine, softened
- 1 (16 oz) package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Methods of Preparation
Cake Mix Method
Using a boxed cake mix provides a reliable structure while allowing additional
ingredients like coconut, pecans, and buttermilk to elevate the flavor and texture.
Layer Cake Formation
Baking the batter in three thin layers ensures even cooking and creates a balanced
frosting-to-cake ratio for every slice.
Instructions
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with an
electric mixer on medium speed for 2 minutes.
Gently stir in the flaked coconut and ⅔ cup of toasted pecans.
Divide the batter evenly among the prepared pans.
Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
If using rum, sprinkle evenly over each layer and let stand for 10 minutes.
Make the Frosting
In a separate bowl, beat the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in vanilla extract and the remaining chopped pecans.
Assemble the Cake
Spread frosting between each cake layer. Frost the top and sides of the cake evenly.
Refrigerate the finished cake for at least 2 hours before slicing and serving.
Structure & Formation
This cake’s structure comes from the balanced combination of eggs, oil, and buttermilk.
The coconut and pecans add texture without weighing the cake down, while the cream
cheese frosting provides a smooth, rich finish.
Benefits
- Quick and beginner-friendly
- Moist layers that stay fresh longer
- Perfect balance of sweet, tangy, and nutty flavors
- Ideal for holidays and celebrations
Who Will Love This Cake
- Fans of classic Southern desserts
- Coconut and pecan lovers
- Home bakers short on time
- Anyone who loves cream cheese frosting
Conclusion
Cake Mix Italian Cream Cake proves that shortcuts can still produce stunning results.
With its moist crumb, nutty texture, and luscious frosting, this cake delivers all the
charm of the original with a fraction of the effort.
Whether you’re baking for a celebration or simply treating yourself, this easy Italian
Cream Cake is guaranteed to impress and delight with every slice.
