Real Recipes From Real Home Cooks ®

italian cream cake

(7 ratings)
Recipe by
penny jordan
Lubbock, TX

Italian Cream Cake Bakery-style Italian Cream Cake may start with a cake mix, but it ends up with layer upon layer of a to-die-for from scratch taste. *** I don't use any rum in my cake... I have opt. to chg. this recipe around a little so...please read my comments in the comment section... and try what you wish... * A wonderful Mr. Food recipe!

(7 ratings)
yield 16 (approx.)
prep time 20 Min
cook time 15 Min

Ingredients For italian cream cake

  • 1 box
    18.25 oz. -white cake mix (with pudding in the mix)
  • 3 lg
  • 1/4 c
    canola oil
  • 1 1/4 c
  • 3 1/2 oz
    coconut, flaked
  • 3 Tbsp
    rum (optional)
  • 1 2/3 c
    chopped pecans, toasted and divided
  • 1 - 16 oz pkg
    frozen cool whip, thawed
  • 1 - 8 oz. pkg
    whipped cream cheese. softened
  • 1 - 4 serv pkg
    jell-o coconut, instant, pudding/pie filling mix (dry)
  • 1 1/2 tsp
    rum (optional)

How To Make italian cream cake

  • 1
    Preheat oven to 350F. Spray 3 (9-inch) round cake pans with 'Baker's Joy'.
  • 2
    Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans.
  • 3
    Bake 15 to 17 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
  • 4
    Sprinkle each cake layer with rum, if desired; let stand 10 minutes. Meanwhile, Stir together frosting and remaining 1 cup pecans.
  • 5
    Spread frosting between layers and on top and sides of cake (see Tips). Chill 2 hours before slicing.
  • 6
    Store covered leftovers in covered cake taker in refrigerator.
  • 7
    Frosting Tips: Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake.
  • 8
    Spread a thin layer of frosting on the sides to set any crumbs, then spread frosting generously on the sides and tops.