Italian Wedding Cake

Donata Natalino Recipe

By Donata Natalino deeleareus

35 Min
35 Min

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.


1 box
white cake mix
1 stick
butter, room temperature
1 1/4 c
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

Directions Step-By-Step

Preheat oven to 350
Lightly coat 3 8 inch cake pans with cooking spray: set aside
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.
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.
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.
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

You May Also Like:



Nov 12, 2013 - Bea L. shared this recipe with discussion groups: What's Cookin' Today? CHATTERBOX
Valerie McDaniel valmcdaniel
Sep 23, 2012
I just bought one last week from Publix in Florida while here having surgery and just fell in love with it. It is as good as it looks. I had to look up a recipe for it to make when I get back home and feeling better. I will be saving your recipe for sure. Thanks for sharing!!
Pat Duran kitchenchatter
Apr 9, 2012
Donata this is a save for me- and is a very nice recipe- I like the moist texture of this cake. Thanks for sharing. Hugs, Pat
Donata Natalino deeleareus
Aug 14, 2011
I don't think making into a sheet cake will effect the taste any, give it a try.