Cake Mix Italian Cream Cake

January 22, 2026 By admin

Cake Mix Italian Cream Cake is a rich, moist Southern-style dessert made with yellow cake mix, coconut, pecans, and a smooth cream cheese frosting. This easy version uses a cake mix but delivers homemade flavor, tender crumb, and a classic layered look—just like the cake shown in the photo.

Ingredients

For the Cake

1 box yellow cake mix
1 cup buttermilk (or milk)
½ cup vegetable oil
4 large eggs
1 cup sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Optional Garnish

Chopped pecans
Sweetened coconut flakes

Instructions

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat until smooth and well combined.

Fold in shredded coconut and chopped pecans by hand.

2. Bake

Divide batter evenly between prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3. Make the Frosting

In a large bowl, beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract.

4. Assemble the Cake

Place one cake layer on a serving plate. Spread an even layer of cream cheese frosting on top.

Add the second cake layer and frost the top and sides evenly.

Garnish with chopped pecans or coconut if desired.

Texture & Look (Like the Photo)

Soft, moist yellow cake
Visible coconut and pecan pieces inside
Thick, creamy cream cheese frosting
Lightly nutty, rich Southern-style finish

Storage Tips

Store covered in the refrigerator for up to 4 days
Let sit at room temperature 20 minutes before serving
Cake can be frozen (unfrosted) for up to 2 months