Meta Info
Servings: 12 slices
Total Time: ~1 hour (plus chilling)
Difficulty: Easy
Calories per Serving: ~420
Intro
This Cake Mix Italian Cream Cake is proof that a shortcut can still taste completely homemade. Soft, tender cake layers filled with coconut and toasted pecans, all wrapped in a rich cream cheese frosting—this is the kind of dessert that disappears fast at family gatherings.
Using a cake mix keeps things simple, but the add-ins transform it into something special. The texture is moist and slightly nutty, the frosting is creamy without being overly sweet, and every bite feels comforting and indulgent in the best way.
If you love classic Southern-style desserts that feel nostalgic, impressive, and easy to pull off, this Italian cream cake delivers every single time.
Look at the Recipe
- Soft, moist cake layers with coconut and toasted pecans
- Rich cream cheese frosting that spreads beautifully
- Easy shortcut recipe that tastes bakery-quality
Ingredients Needed
For the Cake
- 1 (16.25-ounce) package white cake mix
- 3 large eggs
- 1¼ cups buttermilk
- ¼ cup vegetable oil
- 1 (3.5-ounce) can flaked coconut
- ⅔ cup chopped pecans, toasted
- 3 tablespoons rum (optional)
For the Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- ½ cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
How to Make Our Cake Mix Italian Cream Cake
-
Preheat and prepare pans.
Heat oven to 350°F. Grease and flour three 9-inch round cake pans. -
Mix the cake batter.
In a large bowl, beat cake mix, eggs, buttermilk, and oil on medium speed for 2 minutes until smooth.
Stir in coconut and toasted pecans. -
Bake the layers.
Divide batter evenly among pans.
Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean. -
Cool completely.
Cool in pans for 10 minutes, then turn out onto wire racks to cool fully. -
Optional rum step.
If using rum, sprinkle each cooled cake layer evenly and let sit for 10 minutes. -
Make the frosting.
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and beat until light and fluffy.
Mix in vanilla and chopped pecans. -
Assemble the cake.
Spread frosting between layers and over the top and sides of the cake. -
Chill before serving.
Refrigerate for 2 hours before slicing for clean, beautiful layers.
Storage & Serving Suggestions
- Store covered in the refrigerator for up to 4 days.
- Let slices sit at room temperature for 10–15 minutes before serving.
- Pairs perfectly with coffee or a lightly sweet tea.
Tips & FAQs
Can I make this as a sheet cake?
Yes. Bake in a 9×13-inch pan at 350°F for 30–35 minutes.
Is the rum necessary?
No. It’s optional and adds flavor, but the cake is delicious without it.
Can I use sweetened coconut?
Yes, but it will make the cake slightly sweeter.
Can I make this ahead?
Absolutely. This cake actually tastes better after chilling overnight.
Final Thoughts
This Cake Mix Italian Cream Cake is the perfect balance of easy and impressive. It’s rich without being heavy, classic without feeling dated, and simple enough for home bakers while still looking celebration-ready.
If you want a dessert that feels special but doesn’t require hours in the kitchen, this is one you’ll come back to again and again.
