{Recipe} Quick Italian Cream Cake

Quick Italian Cream Cake

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


  • 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)


  1. 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.
  2. 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.
  3. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
  4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting


  • 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


  1. 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.




{RECIPES} What To Do With All Of Those Moonpies Caught At Mardi Gras

Leftover Moonpies

Now that Mardi Gras is over are you wondering what to do with all of those Moonpies you caught at the parade?

I stumbled upon a couple of clever ideas from The Chattanooga Bakery’s Moonpie Website.

Don’t have Mardi Gras where you are? Don’t worry! The Chattanooga Bakery has you covered!
You can purchase them online here.

From the Moonpie website:


Banana+MoonPie Pudding


  • 1 – 5.1oz box of instant vanilla pudding
  • 1 – 14oz can of sweetened condensed milk
  • 1.5 cups of cold water
  • 3 cups heavy whipping cream***
  • 1 box of your favorite MoonPie


Mix first three ingredients well and refrigerate until set (4hrs-overnight.)After the pudding has set: whip 3 cups heavy whipping cream until you soft peaks form. Then, fold pudding into the whipped cream until smooth and creamy. For presentation use a large container to layer pudding, crushed MoonPies (choose your favorite flavor), banana slices, repeat and top with crushed MoonPies.

***I love short cuts, so I recommend substituting whipped topping in lieu of whipping the cream yourself. – Kristal


Strawberry MoonPie Shortcake


  • 1 box of Vanilla MoonPie
  • 4-6 fresh chilled strawberries
  • Whipped Cream


Place MoonPie in a bowl. Use a fork to poke holes in the MoonPie to let the juice soak in. Cover the MoonPie with the strawberries (and the juice), then add some whipped cream. Let sit for 5 minutes (if you can wait that long).