Quick Italian Cream Cake

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible. Using a cake mix simplifies this holiday cake. The bonus: all the taste of the traditional method but less time in the kitchen. That’s icing on the cake!

This Italian Cream Cake with pecans and cream cheese frosting is not to be missed, especially for those southerners out there! It’s moist, creamy, and nutty—what more could you want?

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.

Why You’ll Love This Recipe

This Quick Italian Cream Cake is the perfect blend of convenience and decadence. By using a cake mix, you save time without sacrificing the rich, traditional flavors of a classic Italian cream cake. The creamy frosting and crunchy pecans make it a surefire hit, especially for those who love Southern desserts.

Kitchen Equipment You’ll Need

• Electric mixer
• 3 greased and floured 9-inch round cake pans
• Wire racks

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 tablespoons rum (optional)
• Cream Cheese Frosting (see below)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Beat the cake mix, eggs, buttermilk, and vegetable oil at medium speed with an electric mixer for 2 minutes.
3. Stir in the flaked coconut and chopped pecans.
4. Pour the batter into 3 greased and floured 9-inch round cake pans.
5. Bake for 15 to 17 minutes or until a wooden pick inserted in the center comes out clean.
6. Cool the cakes in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
7. If desired, sprinkle each cake layer evenly with rum and let stand for 10 minutes.
8. Spread Cream Cheese Frosting between the layers and on top and sides of the cake.
9. Chill the cake for 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

Instructions

1. Beat the cream cheese and butter at medium speed with an electric mixer until smooth.
2. Gradually add the powdered sugar, beating until the mixture is light and fluffy.
3. Stir in vanilla extract and pecans.
4. Use to frost the cake once it has cooled completely.

Tips for Success

• Ensure the cream cheese and butter are soft for a smooth frosting.
• Toast the pecans for enhanced flavor.
• Chill the cake well before serving for the best texture.

Additional Tips or Variations

For a twist, try adding a splash of almond extract to the cake batter for an extra layer of flavor. You can also substitute walnuts for pecans if you prefer.

Nutritional Highlights (Per Serving)

While specific nutritional information will vary based on ingredient brands and serving sizes, this cake is rich in flavor and perfect for special occasions.

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, this cake can be made a day ahead and stored in the refrigerator.

What if I don’t have buttermilk? You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

Conclusion

I hope you give this Quick Italian Cream Cake a try and enjoy the delightful combination of flavors. It’s perfect for any gathering, and I’d love to hear about your experience with this recipe. Please share your thoughts and any variations you try!