Description
This Quick Italian Cream Cake is a rich, nutty, and irresistibly moist Southern classic that comes together in no time — thanks to a clever cake mix shortcut! With layers of fluffy pecan-studded cake, coconut, and luscious cream cheese frosting, this dessert tastes bakery-fresh with minimal effort. Perfect for holidays, birthdays, or anytime you crave something special and sweet.
Ingredients
For the Cake:
1 box white cake mix
1 cup buttermilk (or milk + 1 tbsp lemon juice as a substitute)
½ cup vegetable oil
3 large eggs (room temperature)
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
½ cup chopped pecans (toasted for best flavor)
Optional: 2 tablespoons rum or rum extract
For the Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
½ cup chopped pecans
Optional: ¼ cup sweetened shredded coconut
For Garnish:
Extra chopped pecans
Coconut flakes
Powdered sugar, for dusting
Instructions
Prep and preheat: Preheat oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans, or line with parchment paper.
Mix the batter: In a large bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat for 2 minutes until smooth. Fold in coconut, pecans, and rum (if using).
Bake: Divide the batter evenly among the pans. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool for 10 minutes, then transfer to wire racks. Cool completely before frosting.
Make frosting: Beat cream cheese and butter together until creamy. Add vanilla, then gradually mix in powdered sugar until smooth. Fold in pecans and optional coconut.
Assemble: Place one cake layer on a stand and spread frosting evenly. Repeat with remaining layers. Frost top and sides, then decorate with pecans and coconut flakes.
Chill & serve: Refrigerate the frosted cake for at least 30 minutes before slicing. Serve slightly chilled for best texture.
Notes
Storage: Refrigerate covered for up to 5 days. Bring to room temperature before serving.
Freezing: Unfrosted layers can be frozen for up to 2 months. Thaw overnight in the fridge.
Make-Ahead Tip: Frosting can be made 2–3 days ahead; store in an airtight container in the fridge.
Flavor Swap: Try adding lemon zest or mini chocolate chips for a fun twist!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520kcl
- Sugar: 44 g
- Sodium: 340 mg
- Fat: 28g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0g
- Carbohydrates: 64 g
- Fiber: 1g
- Protein: 5 g
- Cholesterol: 60mg
Keywords: Quick Italian Cream Cake, Southern Italian Cream Cake, Easy Cream Cheese Frosting Cake, Coconut Pecan Cake, Shortcut Cake Mix Dessert