italian cream cake

Name: ITALIAN CREAM CAKE
Prep time: 20 min
Cook time: 15 min
Yield: 16
Ingredients: ## CAKE INGREDIENTS:; 1 box(es) 18.25 oz. -white cake mix (with pudding in the mix); 3 large eggs; 1/4 cup(s) canola oil; 1 1/4 cup(s) buttermilk; 3 1/2 ounce(s) coconut, flaked; 3 tablespoon(s) rum (optional); 1 2/3 cup(s) chopped pecans, toasted and divided; ## ITALIAN CREAM FROSTING:; 1 - 16 oz package(s) frozen cool whip, thawed; 1 - 8 oz. package(s) whipped cream cheese. softened; 1 - 4 serv package(s) jell-o coconut, instant, pudding/pie filling mix (dry); 1 1/2 teaspoon(s) rum (optional)

(7 RATINGS)

518 Pinches 1 Photo

penny jordan

Lubbock, TX

Updated on Mar 28, 2012

Italian Cream Cake Bakery-style Italian Cream Cake may start with a cake mix, but it ends up with layer upon layer of a to-die-for from scratch taste. *** I don't use any rum in my cake... I have opt. to chg. this recipe around a little so...please read my comments in the comment section... and try what you wish... * A wonderful Mr. Food recipe!

Rate

prep time 20 Min

cook time 15 Min

method ---

yield 16 (approx.)

Ingredients

CAKE INGREDIENTS:
1 box 18.25 oz. -white cake mix (with pudding in the mix)
3 large eggs
1/4 cup canola oil
1 1/4 cups buttermilk
3 1/2 ounces coconut, flaked
3 tablespoons rum (optional)
1 2/3 cups chopped pecans, toasted and divided
ITALIAN CREAM FROSTING:
1 - 16 oz packages frozen cool whip, thawed
1 - 8 oz. packages whipped cream cheese. softened
1 - 4 serv packages jell-o coconut, instant, pudding/pie filling mix (dry)
1 1/2 teaspoons rum (optional)

How To Make italian cream cake

Step 1

Preheat oven to 350F. Spray 3 (9-inch) round cake pans with 'Baker's Joy'.

Step 2

Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans.
Step 3

Bake 15 to 17 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Step 4

Sprinkle each cake layer with rum, if desired; let stand 10 minutes. Meanwhile, Stir together frosting and remaining 1 cup pecans.
Step 5

Spread frosting between layers and on top and sides of cake (see Tips). Chill 2 hours before slicing.
Step 6

Store covered leftovers in covered cake taker in refrigerator.
Step 7

Frosting Tips: Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake.
Step 8

Spread a thin layer of frosting on the sides to set any crumbs, then spread frosting generously on the sides and tops.
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