Cake Mix Italian Cream Cake is a delightful treat that’s become a staple on my dessert table, especially for celebrations. Combining the convenience of a boxed cake mix with the richness of Italian cream cake, this recipe is an absolute crowd-pleaser. It’s a blend of moist cake, luscious cream cheese frosting, and the delightful crunch of toasted pecans and coconut that makes every bite a celebration of flavors. Perfect for birthdays, potlucks, or just a cozy weekend treat, it’s a recipe you’ll want to keep close.
Why You’ll Love This Dish
This Cake Mix Italian Cream Cake isn’t just easy to whip up; it’s deeply satisfying and budget-friendly too. The layered cake is a wonderful fusion of textures and flavors, making it ideal for any occasion—from family gatherings to festive celebrations. Plus, the use of a cake mix cuts down on prep time significantly without sacrificing taste!
"This cake is a hit every single time! The cream cheese frosting is divine, and everyone always asks for the recipe!" – Sarah, happy home baker.
How This Recipe Comes Together
Making Cake Mix Italian Cream Cake is a straightforward process that anyone can master. You’ll start by preparing the cake layers, then whip up the cream cheese frosting while the cakes cool. The result? A fluffy, crowd-pleasing cake that’s begging to be shared! Here’s a quick run-through of the steps to set your expectations:
- Preheat your oven and prepare your pans.
- Mix the cake ingredients.
- Bake until golden.
- Cool, frost, and chill before serving.
What You’ll Need
Gather these items to make a wonderful Cake Mix Italian Cream Cake:
- 1 (16.25-ounce) package White Cake Mix
- 3 Large Eggs
- 1 and 1/4 cups Buttermilk
- 1/4 cup Vegetable Oil
- 1 (3.5-ounce) can Flaked Coconut
- 2/3 cup Chopped Pecans, toasted
- 3 tablespoons Rum (Optional)
- 1 (8-ounce) package Cream Cheese, softened
- 1/2 cup Butter or Margarine, softened
- 1 (16-ounce) package Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted
If you prefer, you can substitute buttermilk with regular milk plus a tablespoon of vinegar for a similar tang.
