Everyone loves this cake, and can’t believe it starts with a mix! The frosting recipe makes a LOT of frosting, as my family likes it decadent! Frosting recipe may be downsized, if you prefer.

This Italian Cream Cake is so good… it’s better than some bakery cakes we’ve had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don’t be stingy on the frosting… the recipe makes a lot so you’ll have more than enough. This recipe starts with a boxed cake and is so easy a beginner baker will have success. We added some toasted coconut, along with the suggested pecans, for a pretty presentation. A beautiful cake that’s perfect for a holiday, but easy enough to make every day.

Cook time: 15 Min  Prep time: 15 Min  Serves: 12

Ingredients

1 box white cake mix with pudding
3 large eggs
1/4 c oil
1 tsp vanilla extract
1 1/4 c buttermilk
3 1/2 oz shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
2/3 c chopped pecans, toasted

CREAM CHEESE FROSTING
16 oz cream cheese, room temperature
1 c butter, room temperature
32 oz confectioners’ sugar
2 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8″ pans for a taller cake if you prefer.
2. Combine first 5 ingredients.
3. Mix at medium speed for approximately 2 minutes.
4. Stir in coconut and pecans.
5. Pour into prepared pans. If using 9″ pans, the batter will be spread fairly thin.
6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
7. Then remove from pan and cool completely on wire rack.
8. For frosting, combine cream cheese and butter. Mix until well blended.
9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
10. Frost between layers, sides, and top of the cake.
11. Garnish with toasted pecan halves, if desired.
Last Step: Don’t forget to share!