Italian Cream Bundt Cake- Doctored Cake Mix
"This moist, flavorful Italian Cream Bundt Cake starts with a cake mix! It has amazing flavor from coconut, pecans, and cream cheese frosting!..."
INGREDIENTS
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1 box yellow cake mix. Do not follow directions on the box- use only the ingredients
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listed below. We used Duncan Hines Perfectly Moist Classic Yellow cake mix.
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1 cup (121g) cake flour or all-purpose flour
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1 cup (200g) sugar
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1/2 teaspoon (2g) baking powder
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1/2 teaspoon (3g) salt
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1 cup (242g) sour cream (you can substitute with plain or Greek yogurt)
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2 Tablespoons (28g) Canola Oil
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1 cup (242g) water
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3 whole eggs
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2 teaspoons (8g) vanilla extract
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1 cup (3g) coconut ( we used Baker's Angel Flake Sweetened Coconut)
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1/2 cup (85g) chopped pecans
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1 stick, (113g) unsalted butter, slightly softened
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1 (8oz) Package Cream Cheese. We use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften slightly.
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1 teaspoon (4 g) vanilla extract
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1/4 teaspoon salt (1g)
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3 to 3 ½ cups (345g to 373g) powdered sugar
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*Optional: Crushed Pecans to sprinkle on top
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