Rich, moist, and bursting with flavor — this Cake Mix Italian Cream Cake delivers all the homemade charm of the classic Southern favorite with half the effort! Using a boxed cake mix as a shortcut, you’ll still get the creamy texture, nutty crunch, and coconut sweetness that make this dessert a true crowd-pleaser. Perfect for holidays, birthdays, or anytime you crave something indulgent yet easy
Ingredients
For the Cake:
- 1 box white or yellow cake mix
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- ½ cup butter, softened
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for topping)
Instructions
- Preheat your oven: Set to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
- Prepare the cake batter: In a large mixing bowl, beat together the cake mix, softened butter, buttermilk, 4 egg yolks, and vanilla until smooth and creamy.
- Add the mix-ins: Stir in the shredded coconut and chopped pecans.
- Whip the egg whites: In a separate bowl, beat the 4 egg whites until stiff peaks form, then gently fold them into the cake batter for a light, airy texture.
- Bake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes (or 35–40 minutes if using a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.
- Cool completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: Beat the cream cheese and butter until smooth. Add the vanilla and gradually beat in the powdered sugar until fluffy.
- Frost the cake: Spread the frosting evenly between layers and over the top and sides of the cake. Sprinkle with chopped pecans.
Pro Tips
- Toast the pecans and coconut before adding them — it deepens the flavor and adds crunch.
- For an extra touch of richness, add ½ teaspoon of almond extract to the batter or frosting.
- Store the cake covered in the refrigerator for up to 4 days — it tastes even better the next day!
- To make cupcakes instead, reduce the baking time to 18–20 minutes.
