Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake Recipe

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ReBecca kovarna


This is scrumptious!!
It needs to be made a day ahead of time and refrigerated. I made it the same day it was to be eaten, and it was good then. But, after being in the fridge overnight, it was sooooo much better.

~~ U may try changing the recipe a bit on the 1 1/2 cup water for ~~ 3/4 cup heavy cream and 3/4 cup water. And Toasting the pecans


★★★★★ 1 vote

25 Min
45 Min


  • 1 box
    white cake mix
  • 1 box
    instant vanilla pudding
  • 1 1/2 c
  • 4
  • 1/2 c
    canola oil
  • 1 c
    chopped pecans
  • 2 c
    coconut, flaked sweetened

  • 3 Tbsp
  • 6 oz
    cream cheese
  • 2 Tbsp
    cream of tartar
  • 2 1/2 c
    sifted confectioner's sugar
  • 1 1/2 c
    flaked coconut

How to Make Cake Mix Italian Cream Cake


  1. Preheat oven to 350 degrees.
  2. In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
  3. With electric mixer, beat for 2 minutes at medium speed.
  4. Fold in the chopped nuts and coconut.
  5. Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly
    greased and floured.
  6. Bake for 45 minutes or until toothpick inserted off center comes out clean.
  7. Cool completely before frosting.
  8. In a medium sized mixer bowl, blend the butter and cream cheese.
  9. Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
  10. Frost cake with frosting and sprinkle with coconut.

Printable Recipe Card

About Cake Mix Italian Cream Cake

Course/Dish: Cakes Other Desserts
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #Cream #mix

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