Print

Easy Italian Cream Cake Recipe

Full Italian cream cake on stand with coconut and frosting
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Italian cream cake recipe uses cake mix, pudding, coconut, and pecans for a quick, moist dessert topped with dreamy cream cheese frosting.

Ingredients

Scale

1 (18 1/4 oz) white cake mix

1 (3.5 oz) package instant vanilla pudding

1 1/2 cups water

4 eggs

1/2 cup canola oil

1 cup chopped pecans (or walnuts)

2 cups flaked coconut

3 tbsp butter, softened

6 oz cream cheese, softened

1–2 tbsp cream

2 1/2 cups confectioners’ sugar

1 1/2 cups flaked coconut

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine cake mix, vanilla pudding, water, eggs, and oil. Beat with an electric mixer on medium for 2 minutes.
  3. Fold in the chopped nuts and flaked coconut.
  4. Pour the batter into a greased 9×13-inch baking pan.
  5. Bake for 45 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely before frosting.
  7. In a medium bowl, beat the butter and cream cheese together until smooth.
  8. Add the confectioners’ sugar and enough cream to make it spreadable.
  9. Frost the cake evenly and sprinkle with extra coconut on top.

Notes

  • You can totally make this in a Bundt pan, just grease it well and check for doneness with a toothpick.
  • Walnuts work fine in place of pecans, or leave ’em out entirely if someone’s allergic.
  • Store it covered in the fridge—it actually tastes even better the next day.
  • If you’re bringing this to a party, slice it beforehand and watch it disappear. People will ask for the recipe.

Nutrition

Find it online: https://easyrecipeslist.com/easy-italian-cream-cake-recipe/