Quick Italian Cream Cake Recipe

Name: Quick Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake INGREDIENTS:; 16 1/4 ounces white cake mix I used Duncan Hines Moist Deluxe; 1 1/4 cups buttermilk; 3 large eggs; 1/4 cup vegetable oil; 3 1/2 ounces flaked coconut; 2/3 cup chopped pecans toasted; cream cheese frosting below; 3 tablespoons rum optional; frosting INGREDIENTS:; 8 ounces cream cheese softened; 1/2 cup butter or margarine, softened; 16 ounces powdered sugar; 2 teaspoons vanilla extract; 1 cup chopped pecans toasted

Servings: persons

cake INGREDIENTS:
16 1/4 ounces white cake mix I used Duncan Hines Moist Deluxe
1 1/4 cups buttermilk
3 large eggs
1/4 cup vegetable oil
3 1/2 ounces flaked coconut
2/3 cup chopped pecans toasted
cream cheese frosting below
3 tablespoons rum optional
frosting INGREDIENTS:
8 ounces cream cheese softened
1/2 cup butter or margarine, softened
16 ounces powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans toasted

1
CAKE INSTRUCTIONS:
2
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
3
Pour into 3- greased & floured 9-inch round pans.
4
Bake at 350u00b0 for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
5
Cool in pans on wire racks 10 minutes.
6
Remove from pans, and cool completely on wire racks.
7
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
8
Spread Cream Cheese Frosting between layers and on top and sides of cake.
9
Chill 2 hours before slicing.
10
FROSTING INSTRUCTIONS:
11
Beat cream cheese and butter at medium speed with an electric mixer until smooth.
12
Gradually add powdered sugar, beating until light and fluffy.
13
Stir in vanilla and pecans.
14
Frost cake when completely cooled.

1906

kcal

Calories

155

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: cake INGREDIENTS:, 16 1/4 ounces white cake mix I used Duncan Hines Moist Deluxe, 1 1/4 cups buttermilk, 3 large eggs, and more.

Yes, Quick Italian Cream 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.

Quick Italian Cream Cake

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