A slice from the Quick Italian Cream Cake I made.
What Southern girl does not love cream cheese and pecans?
This recipe was shared with me by my Mother-In-Law several years ago and I fell in love!
Several of my friends have asked me for the recipe, so I thought I would share!
I hope you give it a try and enjoy it.
Quick Italian Cream Cake
Ingredients
- 1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 (3 1/2-ounce) can flaked coconut
- 2/3 cup chopped pecans, toasted
- 3 T Rum (optional)
- Cream Cheese Frosting (below)
Preparation
- Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Preparation
- Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
This recipe originally appeared here in Southern Living.
Enjoy!
xoxo,
Kristal
atutudes 
Nom-Nom-Nom!
I had this years ago and it was very good. I’ll probably make it during the holidays and see if it’s as good as I remember.
I would love to hear how it turns out. I am definitely making it for Christmas!
I just made this cake and the layers were a little on the thin side, like under 2 inches. The finished cake doesn’t look bad since the frosting in between seemed to help with the size but now I’m worried the layers were too flat.
I think that is a normal height. My cake pans measure 1.75″ tall.
Ok, just looked and my cake mix was only 15 oz!!! Dang it, that makes me angry that they would make it smaller. Oh well, I really really hope it still tastes good. I sent it as a gift.
I bet it will still be delicious!
I made one tonight and my layers were only about an inch so I think yours was probably perfect. Merry Christmas!
They loved the cake, some even said it was the best they have ever had! I’m going to make another one today so I can taste it. Thanks for the help!
Thank you so much for stopping by and leaving a comment! I really appreciate hearing how it turned out! Have a happy, prosperous and blessed New Year!
Oh yeah, meant to add that I looked at the store and could not find a cake mix that had 18.5 oz! I did find a 16.25 oz which was a little larger than the last one I bought. This was Betty Crocker and I could not find a pudding in the mix from Duncan Hines.
You are so right! When I went to make it this time I used a Duncan Hines Moist Deluxe White Cake mix with no pudding and I think it was even better. I suspect that much like how we used to get a gallon of ice cream, the cake mix brands have down sized the amount of product in the boxes in order to cut costs and not raise the prices. I am going to edit the recipe to reflect the new size.
Cake mix manufacturers did us a disservice when they lessened the amount from 18.25 to DH 16.5 or BC 15.25. Hopefully everyone complained to them. They told me it makes the same size cake–not. If you want to get back to the 18.25 size you have to buy 2 mixes and use one full mix and 6 tbls. from the second box of mix and the exact same amount of the other ingredients in this, Kristal’s, recipe. On some of the mixes, they’ve changed to a lesser amount of the other ingredients so be aware if you add, go back to the 18.25 amount of ingredients. That brings it back to the original size–of course the manufacturer wins because we buy more. They also told me they reduced the size so they wouldn’t have to raise the price—both happened in my marketplace.
Thanks Kristal for sharing this recipe.
Thank you for the conversion to get back to the original amount. I appreciate the tip!
I made this cake and the layers were very thin, but the taste and finished look were very BIG! My daughter asked me in June to bake it for her December birthday!! What compliment!! )
That’s a huge compliment! Thank you for sharing. 😉
If I baked this cake in a 9×13 pan at 350 how long would I bake it?
If I bake this cake in a 9×12 pan at 350 how long would I bake it for?
What is a white cake mix with pudding?
Hi Dawn! I believe it was a Betty Crocker Cake Mix. It says pudding in the mix on the box.
I just made this cake it was great everyone wants to know when I am going to fix it again .thank you so much
Thank you! It’s one of my family’s favorites too!
How much rum do you use?
I did not use the rum. I would guess a few tbs to 1/4 cup.
The recipe says 3 Tablespoons, poured on top. (Optional) I’m not using it eaither
It is delicious without it!
This looks amazing! I am going to make it for my mother-in-law’s birthday. She’ll love it, I just know!
That’s awesome! Let me know how it goes!
What’s the best method to store the leftovers?
I keep mine in a Tupperware cake plate in the fridge.
You could substitute a tsp. of rum flavoring if you would like.
Great idea!
Substitute rum for what?
The rum is optional. I make it without it. I am sure you can get creative and try any liquor you like. It might be fun to try a flavored rum or vodka.
could you bake in 9×13 pan instead of layer pans?
It makes enough for 3 round pans so you would have to throw away some of the batter, being careful not to over fill the pan.
or possibly a sheet cake pan?
A 1/4 sheet cake pan is equal to 2 – 9″ round pans so I don’t think that would work.
make cupcakes with leftover — do not throw away
Great idea!
I think it would easily fit in a 9×13″ pan especially now that the cake mix is less than 18.25 ounces.
You will have some batter left over. You could use it for cupcakes. I would not fill the pan more than 2/3 full.
Is dark or white rum and what brand???
I prefer light rum and usually Bacardi brand but anything that you prefer would work nicely.
What kind of cocoanut flakes come in a can ? maybe not available in Canada
It’s called Bakers but you can just measure out 3.5 Oz. we can also get a 7 Oz. bag in which I would use half.
3/4 cup + 1 T. coconut is needed.
Thanks for the tip!
Ran across this when a friend posted it on Facebook. I want this NOW. I am pretty sure I would eat any cake with cream cheese frosting and pecans – but this looks especially DELICIOUS!
Thank you! It is my favorite cake. I hope you enjoy it!
I love Italian Cream Cake! This recipe is a keeper!!!
Me too Cathy! Let me know what you think when you try it.
Hi
Hello
how do you toast pecans?
I spread them on a baking sheet and baked them at 350 degrees for about 5-7 minutes. Watch them very carefully because they burn easily. They should deepen in color and become aromatic, but not burnt.
Yummy
Thank you! It really is! 😉
I HAVE MADE ONE BEFORE AND IT IS AWESOME! I HAD LOST MY RECIPE. THANK YOU!
Yay! So glad to help!
I’ve tried to mail these recipes to myself but I’m not on the friends list. How do I put myself in that list? I have to copy recepies by hand.
You can subscribe to our posts via email at the top right of the page. Also you can highlight the text with your mouse and click control + c to copy the text and control + v to paste them in an email or to your notepad or word document. You can also print the page directly to your printer by right-clicking your mouse button and selecting print. I hope this helps!
Thank you!
baking 15-17 mins. doesn’t seem very long, is this right?
Yes ma’am. That’s how long I cooked mine. But ovens and climates can vary so I would cook it until a toothpick inserted in the center comes out clean and adjust for your oven if needed.
Ok, thanks
You are very welcome!
Why add the rum? Is it for giving the cake a rum flavor? Can you taste the rum flavor?
Yes ma’am. You can leave it off if you prefer.
Looks good
Thank you Darlene!
Made this cake yesterday for Father’s Day, and even my grandkids devoured it! FABULOSO!!!!
I’m so glad everyone loved it! Rum or no rum?
No rum on hand, but still so, so yummy!
Yes it is!
I noticed you can make the cake without the rum, but that isn’t my problem! I absolutely detest coconut, but everything else about this recipe sounds scrumptious!!! Do you foresee any problems with leaving out the coconut?? I know coconut tends to add moisture to a cake, and I don’t want to mess up the overall density of the cake. What do you think??
Hmmmm. I am not sure what would happen if you did that. I have never tried. Let me know if you do and how it turns out.
OK! I’ll try it out in the very near future and let you know!!! Thanks!
this looks so good . i have a older lady that works with me that love this cake so im making it for her birthday .. my question is i couldn’t find the cake with pudding i looked for the brand you said but nothing say with pudding.. and all the cakes are 15.5 oz so is my cake going to be any good? or should i add anything else to it ??
I believe It should be just fine. Please let me know how it turns out. I think she will love it!
I also could only find the 15.5 oz white cake no pudding. It worked out fine with the exception there was only enough batter for two 9″ pans. Will make again..
Thanks for the feedback Tina! I appreciate it!
I think I will give it a try. Thanks Sherrie.
Awesome!
Hi Kristal. This recipe looks like a winner. I have DH French Vanilla cake mix, without pudding. Should I add a pkg of instant vanilla pudding to the mix? Plus, can I use coconut oil instead of vegetable? I’d also like to make it in a bundt pan. These are a lot of changes and I’d appreciate your help.
I have never substituted vegetable oil for coconut oil. If you give it a try I would love for you to come back and let us know how it turns out.
Sorry this reply is 2 months late. I made the cake with DH French Vanilla cake mix (without pudding), added a box of instant vanilla pudding, and used the coconut oil instead of vegetable and made it in a bundt pan. My daughter said it was Sooo good. Thanks for this great recipe.
Sounds delicious!
Quick question because I’ve never done this. After I cook in the 3 cake pans and let sit in the cake pans for 10 min… I flip the cakes out of the pans straight onto wire racks (so nervous they’ll fall apart) is that right ? and then begin icing and stacking them??
Thanks,
Candice
Let them cool until completely cool once removed from the pans onto the rack. I would guess 30 minutes to an hour.
i bet bourbon instead of rum would be awesome. I’ll try it. I like bourbon much better than rum.
I’m sure any liquor would be great! Let me know how it tastes.
I put vanilla infused rum directly into the cake batter.
Could this cake be baked in a 9×12 pan? If so what temperature and for how long to bake? Thanks sounds yummy
Yes ma’am. I recommend following the baking times and temperatures on the cake mix box and maybe checking the progress periodically. When a toothpick inserted comes out clean its ready. Don’t put all of the batter in the pan. Only fill 2/3 full. This makes 3 layers and the 9×13 is equivalent to 2 layers. Make cupcakes with the rest.
I know this Italian Cream cake would be prettier in layers but could I bake it in a 13x9x2 pan? If so at what temperature and for how long?
Thanks JoAnn
Sounds yummy
Yes ma’am. I recommend following the baking times and temperatures on the cake mix box and maybe checking the progress periodically. When a toothpick inserted comes out clean its ready. Don’t put all of the batter in the pan. Only fill 2/3 full. This makes 3 layers and the 9×13 is equivalent to 2 layers. Make cupcakes with the rest.
Thank you I can’t wait to bake it…
Thanks I can’t wait to bake this . Merry Christmas
Merry Christmas to you! Let me know how it turns out!
Ok I will😃
I made this cake for Christmas and it was awesome. Everyone loved the flavor and how moist it was. I made it in a 9x13x2 pan it was perfect all the batter fit and it was perfect. Not as pretty as the layers but it was delicious Thanks for sharing… Happy New Year
Thank you so much for coming back to let me know how it turned out. I really appreciate you taking the time. I am so happy you like it. It is one of my favorites. I hope you have a happy, blessed and prosperous New Year!
Hello. I made this cake last night and will serve it today. Do I need to keep it in the refrigerator? If so, do I need to let it sit out a bit before serving? Looks great, hope it turns out. I’m sure it will with all of the reviews I’ve read. Thank you
You can keep it in the fridge but I do not once it is set. I would take it out before serving maybe 30 minutes or so.
I didn’t put mine in the fridge. It was delicious and so moist everyone loved it..
Thanks for letting us know. I leave mine out once it is set.
I’m wondering how this would taste with butter cake mix instead of white cake mix? Are the ingredients added to the batter specifically to make it “butter cake” flavored? (save the coconut, which I would just add)
i am certain it would still be delicious. Feel free to experiment and let me know how it turns out.
I have made this cake with the ‘butter’ cake mix that didn’t have pudding in the mix. So, I added a box of instant pudding. Plus, instead of vegetable oil I used coconut oil. It was fantastic.
Reblogged this on Mary's Country Kitchen and commented:
I love Italian cream cake never tried this version. going to soon this looks amazing.
Looks yummy! I plan to make it on Saturday for a family reunion Sunday. Should it be refrigerated overnight, until I get ready to serve it?
I think it would be a good idea. Maybe remove it an hour before you wan to serve it and let it come to room temp.
looking so yummyyy….
http://thatsecretingredient.com/
Thank you!
so glad to know it may be made in a 9 by 13 in pan–used to make this from scratch,and it took all day! what a great idea to make it like this recipe!!thank you so much for sharing and love the way you answer all those emails–you are so thoughtful!
Awwwwww shucks! You are very welcome. You made my day a little brighter.
Can you make a bunt cake with this recipe?
Yes ma’am! Be sure to only full the pan 2/3 full. It will need to cook longer. Be sure to check it periodically to test for doneness. If a toothpick inserted comes out clean it is ready.
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I am making this cake right now in a bundt pan and this definitely needs more time, I lowered the temperature to 325 and am leaving it like for 45 min according to the box. I am also wondering if the cake can be sliced in two layers so as not to lose the layer look.
Absolutely! Let me know how it turned out.
To add a sugestion about the cake mixes that are now 15 oz I alway’s add 6 TBS of bisquick to the cakes I make…it like a cake extender. I use 3 eggs,1/3 cup of oil, 1 cup of water. Sometimes I use 1cup of milk instead of water.Batter will be thick but it turns out higher.
Great tip! Thank you for sharing.
Reblogged this on charlotsite's Blog.
Is that flaked coconut sweetened?
Yes ma’am!
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I hope you like it!
This has been a hit every time I take it! The icing is delicious enough to be candy by itself!
Aww thanks for the feedback! That makes me so happy!