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Cake Mix Italian Cream Cake

Simplicity meets sophistication in this Cake Mix Italian Cream Cake, a dessert that transforms a box mix into a decadently moist and flavorful treat. The buttermilk, toasted pecans, and shredded coconut elevate the cake, while the rich cream cheese frosting makes it perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) white or butter golden cake mix
  • 1 cup buttermilk Use buttermilk instead of the water called for on the box
  • ½ cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans toasted
For the Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream as needed for consistency
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut for garnish
  • ½ cup chopped pecans for garnish

Equipment

  • Large mixing bowl
  • Electric mixer
  • Two 9-inch round cake pans
  • Parchment paper or grease and flour

Method
 

  1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. In a large mixing bowl, combine the cake mix, buttermilk, melted unsalted butter, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and well blended.
  3. Gently fold in the sweetened shredded coconut and toasted chopped pecans until evenly distributed.
  4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  5. Allow the cakes to cool completely in the pans before removing and frosting.
  6. For the cream cheese frosting, beat together the softened cream cheese and softened unsalted butter in a mixing bowl until light and fluffy.
  7. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and add heavy cream 1 tablespoon at a time until you reach your desired consistency.
  8. Place one cake layer on a serving plate, spread a layer of frosting on top, then stack the second cake layer over the first. Frost the top and sides of the assembled cake.
  9. For a finishing touch, press the remaining sweetened shredded coconut and chopped pecans around the sides and on top of the cake.

Notes

For an extra decadent twist, toast your pecans before folding them into the batter and ensure that your cream cheese and butter are full-fat for the richest flavor. You can substitute buttermilk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This cake mix recipe is a fantastic shortcut that still delivers a homemade taste, making it perfect for dinner parties or special occasions. Store any leftovers in an airtight container to keep the cake fresh.