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cake mix italian cream cake

(1 rating)
Rebacakes avatar
Recipe by
ReBecca kovarna
@Rebacakes
hutto, TX

This is scrumptious!! It needs to be made a day ahead of time and refrigerated. I made it the same day it was to be eaten, and it was good then. But, after being in the fridge overnight, it was sooooo much better. ~~ U may try changing the recipe a bit on the 1 1/2 cup water for ~~ 3/4 cup heavy cream and 3/4 cup water. And Toasting the pecans

(1 rating)
yield 12 serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For cake mix italian cream cake

  • 1 box
    white cake mix
  • 1 box
    instant vanilla pudding
  • 1 1/2 c
    water
  • 4
    eggs
  • 1/2 c
    canola oil
  • 1 c
    chopped pecans
  • 2 c
    coconut, flaked sweetened
  • FROSTING
  • 3 Tbsp
    butter
  • 6 oz
    cream cheese
  • 2 Tbsp
    cream of tartar
  • 2 1/2 c
    sifted confectioner's sugar
  • 1 1/2 c
    flaked coconut

How To Make cake mix italian cream cake

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
  • 3
    With electric mixer, beat for 2 minutes at medium speed.
  • 4
    Fold in the chopped nuts and coconut.
  • 5
    Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
  • 6
    Bake for 45 minutes or until toothpick inserted off center comes out clean.
  • 7
    Cool completely before frosting.
  • 8
    In a medium sized mixer bowl, blend the butter and cream cheese.
  • 9
    Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
  • 10
    Frost cake with frosting and sprinkle with coconut.
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