Easy Cream Cake

Anita Hoffman


An elegant , delicious cake to please everyone. Frost with a Cream Cheese Icing.
Recipe and photo adapted from Duncan Hines.


★★★★★ 1 vote

15 Min
25 Min


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  • 1 pkg
    (18 ounces) white cake mix
  • 3
    large eggs
  • 1-1/3 c
    half and half
  • 2 Tbsp
  • 1 c
    flaked coconut, finely chopped
  • 1/2 c
    pecans, finely chopped

How to Make Easy Cream Cake


  1. Combine cake mix, eggs, half and half, oil, coconut and pecans in a large bowl.
    Beat at low speed with electric mixer until moistened.
    Beat at medium speed for 2 minutes.
    Pour into pan.
  2. Bake at 350 degrees in a greased 11 X 7 inch baking pan for 22 to 25 minutes.
  3. Cool cake on wire rack for 25 minutes.
    Remove from pan and cool completely.
  4. To assemble: Divide the cake in half and place one cake layer on serving plate.
    Spread 1/2 of cream cheese frosting of your choice on flat side on one layer.
    Place second layer on top and spread remaining frosting on top of cake.
    Garnish with chopped pecans or toasted coconut.

Printable Recipe Card

About Easy Cream Cake

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

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