Italian Wedding Cake

Donata Natalino


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.

★★★★★ 4 votes
35 Min
35 Min


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


1Preheat oven to 350
2Lightly coat 3 8 inch cake pans with cooking spray: set aside
3In 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.
4Continue 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.
5While 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.
6Frost layers and outside of cake. Add remaining pecans as garnish on outside of cake. If desired pecans can be added to frosting instead.

About Italian Wedding Cake

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