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
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


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

About Cake Mix Italian Cream Cake

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