Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake
This Cake Mix Italian Cream Cake is a classic dessert made simple. Using a white cake mix as the base, it’s layered with toasted pecans, flaked coconut, and finished with a creamy, tangy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this cake is moist, flavorful, and stunningly easy to make.
Ingredients
For the Cake
1 (16.25-ounce) white cake mix
3 large eggs
1¼ cups buttermilk
¼ cup vegetable oil
1 (3.5-ounce) can flaked coconut
⅔ cup chopped toasted pecans
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 toasted pecans
Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, beat the cake mix, eggs, buttermilk, and vegetable oil on medium speed for 2 minutes using an electric mixer.
Fold in the flaked coconut and ⅔ cup toasted pecans.
Divide the batter evenly among the three prepared pans.
Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
If using rum, brush each cake layer lightly with 1 tablespoon rum and let it sit for 10 minutes.
2. Make the Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until light and fluffy.
Stir in the vanilla extract and 1 cup of chopped toasted pecans.
3. Assemble the Cake
Place one cake layer on a serving plate and spread a layer of frosting evenly on top.
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