Italian Sour Cream Saronno Cake Recipe

Name: Italian Sour Cream Saronno Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated; 1 cup coconut, shredded; ½ cup pecans or ½ cup walnuts, ground; 2 teaspoons pecans or 2 teaspoons walnuts, ground; 1 package pudding (included butter recipe cake mix); ½ cup brown sugar; 1 cup sour cream; ½ cup water; 2 eggs; ½ cup amaretto di saronno liqueur; 6 maraschino cherries; 1 cup confectioners' sugar, sifted; 2 tablespoons amaretto liqueur; 2 -4 tablespoons water; 1 tablespoon corn syrup; 2 tablespoons cocoa; 1 tablespoon butter, softened

Servings: persons

2 eggs, separated
1 cup coconut, shredded
½ cup pecans or ½ cup walnuts, ground
2 teaspoons pecans or 2 teaspoons walnuts, ground
1 package pudding (included butter recipe cake mix)
½ cup brown sugar
1 cup sour cream
½ cup water
2 eggs
½ cup amaretto di saronno liqueur
6 maraschino cherries
1 cup confectioners' sugar, sifted
2 tablespoons amaretto liqueur
2 -4 tablespoons water
1 tablespoon corn syrup
2 tablespoons cocoa
1 tablespoon butter, softened

1
In a small bowl, beat 2 egg whites until foam.
2
Gradually add brown sugar.
3
Beat until stiff peaks form, about 3 minutes.
4
Fold in coconut and ground nuts.
5
Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
6
In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
7
Beat 2 min.
8
at high speed.
9
Pour batter evenly on top of meringue in pan.
10
Bake at 350 for 55-60 minutes until done (use toothpick test).
11
Cool upright in pan for 10 minutes.
12
Loosen sides and invest into serving p late.
13
Cool completely.
14
Spoon glaze over top of cake, allowing some to run down sides.
15
Sprinkle with remaining 2 tsp.
16
ground nuts and garnish with cherries.
17
In a small bowl, blend all ingredients until smooth.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 eggs, separated, 1 cup coconut, shredded, ½ cup pecans or ½ cup walnuts, ground, 2 teaspoons pecans or 2 teaspoons walnuts, ground, and more.

Yes, Italian Sour Cream Saronno Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Sour Cream Saronno Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions