italian wedding cake

Name: ITALIAN WEDDING CAKE
Prep time: 15 min
Cook time: 40 min
Yield: 12
Cuisine: Italian
Ingredients: 1 box(es) (18.25 oz) white cake mix; 1 stick(s) butter, softened; 1-1/4 cup(s) buttermilk; 3 - egg whites; 1 tablespoon(s) vanilla extract; 1/4 teaspoon(s) almond extract; 1 can(s) (8 oz) crushed pineapple, drained; 1/2 cup(s) sweetened flaked coconut; 2 cup(s) chopped pecans, divided; 2 can(s) (16 oz) cream cheese frosting

19 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Oct 15, 2015

This recipe was personally prepared by Marian DeSnyder for the September 2015 meting with the Curious Cuisiners. Food Network Sandra Lee Recipe.

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prep time 15 Min

cook time 40 Min

method Bake

yield 12 serving(s)

Ingredients

1 box (18.25 oz) white cake mix
1 stick butter, softened
1-1/4 cup buttermilk
3 - egg whites
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1 can (8 oz) crushed pineapple, drained
1/2 cup sweetened flaked coconut
2 cups chopped pecans, divided
2 cans (16 oz) cream cheese frosting

How To Make italian wedding cake

Step 1

Preheat oven to 350 degrees. Lightly coat 2 (8 inch) cake pans with cooking spray. Set aside.

Step 2

In a large bowl, combine cake mix, butter, buttermilk, egg whites and extracts. Beat with an electric mixer for 30 seconds, scraping down the sides of the bowl as needed. Beat on medium speed for 2 minutes.
Step 3

Fold in crushed pineapple, coconut and one cup pecans. Divide batter into the two cake pans. Bake in preheated oven 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely
Step 4

Frost with Cream Cheese frosting and spread chopped pecans over the top.
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