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
- see continuation on next page
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