Italian Wedding Cake

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
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
2 tsp vanilla extract
4 c confectioners' sugar

The Cook

Donata Natalino Recipe
x1
Full Flavored
Phoenix, AZ (pop. 1.4M)
deeleareus
Member Since Sep 2010
Donata's notes for this recipe:
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.
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Directions

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

Comments

1-5 of 22 comments

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user Diana Trocchio togee - Oct 1, 2010
This needs to be refridgerated,right?
user Donata Natalino deeleareus - Oct 1, 2010
Yes, unless you don't make your frosting from scratch and use the canned.
user Diana Trocchio togee - Oct 1, 2010
Wow ! Quick answer.Thank you.
user Donna Brown gabbiegirl - Oct 1, 2010
This looks and sounds wonderful. Thanks for sharing!
user B H ate2much - Oct 1, 2010
are you suppose to drain the crushed pineapple or put the entire contents of the can, juice & all into the batter

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