This Cake Mix Italian Cream Cake is a smart shortcut to one of the South’s most elegant desserts. Classic Italian Cream Cake usually involves separating eggs and carefully folding in whipped whites, but this simplified version skips the extra steps. By using buttermilk and a white cake mix, you still get that soft, tender crumb with a subtle tang—without all the work. Toasted pecans and sweet flaked coconut add irresistible texture, making it hard to believe this cake started with a box mix.
Cake Mix Italian Cream Cake
Ingredients
For the Cake:
White cake mix — 1 (16 1/4 oz) package
Buttermilk — 1 1/4 cups
Large eggs — 3
Vegetable oil — 1/4 cup
Flaked coconut — 1 (3 1/2 oz) can
Toasted chopped pecans — 2/3 cup
Rum (optional) — 3 tablespoons
For the Cream Cheese Frosting:
Cream cheese, softened — 1 (8 oz) package
Butter or margarine, softened — 1/2 cup
Powdered sugar — 1 (16 oz) package
Vanilla extract — 2 teaspoons
Toasted chopped pecans — 1 cup
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