Cake Mix Italian Cream Cake

This well-loved dessert can feel intimidating, but this Cake Mix Italian Cream Cake makes it refreshingly easy. Starting with a white cake mix cuts down on prep time while still delivering incredible flavor. The tender cake layers are studded with toasted pecans and flaked coconut, then finished with a tangy-sweet cream cheese frosting. The end result is an impressive yet simple layer cake that works for celebrations or everyday treats.

Cake Mix Italian Cream Cake

Ingredients

Cake

• White cake mix: 1 (16.25-ounce) package
• Large eggs: 3
• Buttermilk: 1¼ cups
• Vegetable oil: ¼ cup
• Flaked coconut: 1 (3.5-ounce) can
• Chopped pecans, toasted: ⅔ cup
• Rum (optional): 3 tablespoons

Cream Cheese Frosting

• Cream cheese, softened: 1 (8-ounce) package
• Butter or margarine, softened: ½ cup
• Powdered sugar: 1 (16-ounce) package
• Vanilla extract: 2 teaspoons
• Chopped pecans, toasted: 1 cup

Instructions

Prepare the Cake

Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
In a large mixing bowl, beat together the cake mix, eggs, buttermilk, and vegetable oil using an electric mixer on medium speed for 2 minutes.
Fold in the flaked coconut and the ⅔ cup of toasted chopped pecans.
Divide the batter evenly among the prepared pans.
Bake for 15–17 minutes, or until a wooden pick inserted into the center of a cake layer comes out clean.
Allow the cakes to cool in the pans on wire racks for 10 minutes.
Remove the layers from the pans and let them cool completely on wire racks.
If using rum, sprinkle it evenly over each cake layer and let stand for 10 minutes.

Make the Frosting

In a separate bowl, beat the softened cream cheese and butter (or margarine) with an electric mixer on medium speed until smooth.
Gradually add the powdered sugar, continuing to beat until the frosting becomes light and fluffy.
Mix in the vanilla extract and the 1 cup of toasted chopped pecans.

Assemble the Cake

Spread the cream cheese frosting between the cooled cake layers. Frost the top and sides of the cake with the remaining frosting.
Refrigerate the assembled cake for 2 hours before slicing and serving.