Easy Italian Cream Cake

Easy Italian Cream Cake

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Anita Hoffman


An easy to make, delicious cake with coconut, pecans and an amazing frosting.


★★★★★ 1 vote

20 Min
30 Min


  • 1 pkg
    (18 ounces) white cake mix
  • 1 pkg
    (3 ounces) instant vanilla pudding
  • 3/4 c
    heavy cream
  • 3/4 c
  • 4
  • 1/2 c
  • 1 c
    chopped pecans
  • 1 c
    flaked coconut

  • 3 Tbsp
    butter, softened
  • 6 oz
    cream cheese, softened
  • 1-2 Tbsp
    light cream
  • 2-1/2 c
    powdered sugar
  • 1-1/2 c
    flaked coconut

How to Make Easy Italian Cream Cake


  1. In a large mixer bowl, add the cake mix, vanilla pudding, heavy cream, water, eggs and oil.
    With electric mixer, beat for 2 minutes at medium speed.
    Fold in the chopped nuts and coconut.
  2. Pour the batter into 2 -9 inch layer cake pans or a 9 X 13 inch baking pan that has been greased and floured.
    Bake at 350 degrees (for layer cake for 30-35 minutes and the 9 X 13 inch pan for 45 minutes)
    Cool completely before frosting..
    In a medium sized bowl, blend the butter and cream cheese.
    Add the powdered sugar and enough cream to make a smooth spreading consistency.
    Frost cake and sprinkle with coconut.

Printable Recipe Card

About Easy Italian Cream Cake

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

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