Donata Natalino Recipe

Italian Wedding Cake

By Donata Natalino deeleareus


This cake is moist and very dense and the longer it is refridgerated the better it becomes. Everytime I we have a potluck this is what I am requested to make. If you don't want to make the cream cheese frosting from scratch you can use canned, I prefer Betty Crocker, but taking the extra time to make your own is well worth it. The picture does not do this cake justice.


Recipe Rating:
 4 Ratings
Serves:
10-12
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 box
white cake mix
1 stick
butter, room temperature
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1 1/4 c
buttermilk
3
egg whites
1 Tbsp
vanilla extract
1/2 tsp
almond extract
8 oz
can of crushed pineapple, drained
1/2 c
sweetened flake coconut
2 c
pecans, chopped, divided
8 oz
cream cheese, room temperature
3/4 c
butter, room temperature
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2 tsp
vanilla extract
4 c
confectioners' sugar
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Directions Step-By-Step

1
Preheat oven to 350
2
Lightly coat 3 8 inch cake pans with cooking spray: set aside
3
In a large bowl, combine cake mix, 1 stick of butter, buttermilk, egg whites and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed.
4
Continue beating on medium speed for 2 minutes. Fold in crushed pineapple, coconut and 1 cup of pecans. Pour batter in the prepared cake pans. Bake in preheated oven for approx. 30 - 35 minutes or until tester inserted in middle comes out clean. Cool in pans 10 minutes, then turn out on to a wire rack to cool.
5
While cake is cooling, cream together remaining butter and cream cheese. Add vanilla and confectioners sugar until blended and smooth. If your frosting is too thick add a teaspoon of milk at a time until it reached the desired consistency.
6
Frost layers and outside of cake. Add remaining pecans as garnish on outside of cake. If desired pecans can be added to frosting instead.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian

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