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Italian Cream Cake

(6 Votes)
SERVES
16
CHILL TIME
2 Hr
COOK TIME
15 Min
READY IN
2 Hr 15 Min

Our bakery-style Italian Cream Cake recipe may be a cake mix recipe, but it ends up with layer upon layer of a to-die-for from-scratch taste that'll make you feel like a star baker. You're gonna love how easy it is to make this Italian Cream Cake recipe!

What You'll Need:
  • 1 (18.25-ounce) package white cake mix with pudding
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 (3-1/2-ounce) can flaked coconut
  • 1 2/3 cups chopped pecans, toasted, divided
  • 3 tablespoons rum (optional)
  • 2 (12-ounce) containers cream cheese frosting
What To Do:
  1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.
     
  2. In a large bowl with an electric mixer on medium speed, beat cake mix, eggs, buttermilk, and oil 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans.
     
  3. Bake 15 to 17 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
     
  4. Sprinkle each cake layer with rum, if desired; let stand 10 minutes.
     
  5. Stir together frosting and remaining pecans. Spread frosting between layers and on top and sides of cake (See Tips). Chill 2 hours before slicing.
Notes
  • Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake. Spread a thin layer of frosting on the sides to set any crumbs then spread frosting generously on the sides and tops. There...you’ve got a perfect layer cake!
     
  • If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!
     
  • Want even more Italian sweets like this Italian Cream Cake recipe? Then be sure to check out our collection of 8 Easy Italian Dessert Recipes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Delish!!! Did not use coconut [allergies] used a pecan-flavoured white cake mix, used the buttermilk, did a slab cake with only on tin of creamcheese frosting...wonderful, a keeper

Can you use rum extract in place of rum? If so, how much?

Rum cannot be replaced by rum extract.

what can we use instead of buttermilk

Add vinegar to milk a few minutes before adding to batter. I use a Tablespoon of vinegar per cup so this recipe would use about 1 Tablespoon + 1/2 teaspoon. It curdles and acts just like buttermilk in a recipe.

There's a powdered product called Saco Cultured Buttermilk Blend that is available on many supermarket shelves. It's to be mixed with water, and does a really good job in recipes such as this. King Arthur flour also has a buttermilk powder. Keeps for years!

You can use any cake mix without pudding in it. Just add a package of instant pudding mix. I've done this with many recipes. Also why can't one just use flaked coconut from a package measuring out 3+ ounces? Seems reasonable to me. So many wonderful desserts can be made using cake mixes. When I was younger I made scratch recipes. Now I know better and have better things to do with my time. Also one can use any frosting on any cake or none at all. It's a choice!!

Where to get Appleton rum in batter please?

Appleton spiced rum is a brand of rum and you would most likely find it at a liquor store. However, since this is a suggestion from one of our other subscribers, we can not guarantee the outcome. Thank you!

Appleton spiced rum in batter sounds great, where to get it please.

NEVER, NEVER, BUY CANNED COCONUT, THE FROZEN COCONUT IS SO MUCH BETTER, TRY IT YOU WILL LIKE IT!

I never cared for coconut, but I'll try the frozen if you say it's better.

Excellent recipe

Hi! I would very much appreciate it if the nutrition info was also included with each recipe as a lot of other recipe sites do. Could this be added... This would be so helpful, Please, please include this information

I agree whole heartily, I would like to see the nutritional information for recipes too!

Made it in a sheet cake pan. That worked fine.

by "sheet cake", do you mean a jelly roll pan - cookie sheet with short sides, or did you use a 13x9 pan? I don't make layer cakes - too much fuss and muss - have never made this delicious-sounding cake because I don't want to make three layers! So I was relieved to hear that somebody bakes it in other than three layers!

I made this cake and everyone loved it!! Even my hard to please husband. This will be on my favorites list for sure!!!!

Very good, moist cake. I added a small can of crushed pineapple (not drained). Used Appleton Spiced Rum in Batter, on cakes and in Frosting. I also toasted the coconuts and pecans.

where do i find the coconut in the can ?

I think you might find it in the same place where they have the bagged coconut. If not, just ask the clerk and they will help you. Enjoy your cake.

Thank you Mr Food...I made this cake for my daughter's birthday as a surprise...I worried that it wouldn't turn out right...It turned out beautifully I followed your direction to the letter and all went well.

Hi! I would very much appreciate it if the nutrition info was also included with each recipe as a lot of other recipe sites do. Could this be added?

Can this cake be done in either a Bundt or Tube Pan?

where do you find replay to any of the comments?

Dear Mr Food, Your the best, you have made my life so much easier with your recipes. They are quick and simple and your right they are OH! SOOOOOOO GOOD!

Thanks for jogging my brain. How simple could it be. My cousin had a great pistacio cake made with instant pistacio pudding. It was outstanding. She used a white cake mix and also did a whip creme frosting using another pkg of pudding. BonAptit

Here is the URL to find how to add pudding to your cake mix to make it a cake mix with pudding. http://www.ehow.com/how_4868568_add-pudding-cake-mix.html

A few years ago, cake mix with pudding in the mix was very popular. It started out with new recipes that added pudding, but the cake mix companies started putting pudding in the mix. I don't know if they still do. I don't seem to be seeing it on the shelves anymore. Maybe there is a homemade version to be found on the web, by making a search to find it.

Cake mixes with pudding in the mix are still available. Just look on the cake mix shelves. I get them all the time. Betty Crocker Super Moist, and at the very bottom of the front of the box says..."As always, pudding in the mix." I know this because I just cheated and looked at a box in my pantry:))

I'd like to know where I can get a cake with pudding in it also. Someone please explain or tell me where I can purchase one. By the way,, no one has to use canned frosting, please feel free to make your own.

Cake was easy to make and the taste was great....family ate the cake in one day.

I made cupcakes using BOTH this recipe and another "from scratch" recipe the same day. I asked my family to judge which they liked best. I made frosting from scratch for both recipes. For the scratch mix, I frosted with plain frosting and sprinkled toasted coconut on top. For Mr.Food recipe, I mixed the coconut and nuts into my frosting. The MrFood's recipe (although made with a cake mix) with the coconut/nut/cream cheese frosting was voted #1. So don't knock this recipe until you try it.

Is thei REALLY how people cook now--with box cake mixes and canned frosting? Do they not have any tastebuds or are they just used to everything tasting like cardboard and preservatives? How sad!!!!!!!!!!!

Oh, my word. Yes, this is really how people cook. I am wondering why you are commenting on cake mix recipes if you find them so abhorrent. Cake mixes certainly do not taste like cardboard and preservatives. They have the same ingredients in them that you would use to make a scratch cake, just a lot less work for people who don't have all day to make things from scratch, and that is why they were invented in the first place, and less stuff on your shelves. Canned frosting can certainly be less desirable, so I might agree with you on that one, but it has its place, as well. And for general information, I usually warm canned frosting in the microwave until a slightly runny consistency and use it as a light frosting or simply drizzle it over a bundt cake if I do not want a thickly frosted cake. Saves lots of frosting and I can use it for several cakes that way. Stick the rest of in the frig until next time.

I cook sweets only 3 or 4 times a year, for special occasions. Your flour and leavening agents become rancid and ineffective if they are not used timely, so I have discarded ingredients that I am not sure are fresh out of my cupboard and freezer in favor of new products. If I were to buy 5# flour, baking soda, powder, etc., each time, each cake would be prohibitive and would make more sense to go to a professional bakery and get the cake. So, yes, I am an experienced baker from years ago, but have no problem using a box mix, freshly purchased from a grocery, with fresh ingredients, and going from there. There's room in this world for baking purists such as yourself with plenty of time and also for working moms who need to 'bring home the bacon' plus cook it when they get there, and I do not apologize for accessing shortcuts when I need to.

The recipe says white cake mix with pudding??? I did not understand that and the video said nothing about pudding???? Do I get vanilla pudding mix and add with cake mix or buy prepared pudding and pour in, or make a vanilla pudding and stire in. OR is there a cake mix that I have not found that sayd with pudding on the package?

There are many cake mixes on the supermarket shelfs and some say they are made with added pudding. I believe this is the kind to look for.

I DON'T UNDERSTAND WHT NOT A FROSTING YOU CAN MKE??????

I made this cake Sunday morning and took it to dinner at a friend's home. I thought it was very rich and tasty. Only problem I encountered was that even after chilling in the fridge as suggested, it tended to crumble quite a bit when slicing. Best to make it the day before to really let it "set". (Friend's 4 year old granddaughter did not like the texture - nuts and coconut.)

I am certain that this Italian cake is very good.... but this one is awesome! ITALIAN CREAM CAKE 1 stick butter 2 c. sugar 5 egg yolks 1 c. chopped nuts 1 tsp. vanilla 1/2 c. Crisco or other shortening 2 c. plain flour 1 c. buttermilk 1 tsp. soda 1 sm. can Angel Flake coconut 5 egg whites, stiffly beaten 1 small jar maraschino cherries, drained Cream butter, shortening. Add sugar and egg yolks and beat well. Add flour and soda, which have been sifted together, alternately with buttermilk. Stir in vanilla and add nuts and coconut (and cherries). Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes. FROSTING FOR ITALIAN CREAM CAKE: 8 oz. cream cheese, room temperature 1 stick butter, room temperature 1 box powdered sugar 1 tsp. vanilla 1 c. nuts chopped half a jar of maraschino cherries, drained Mix all ingredients together and spread on layers and top of cake. I usually double the frostin

Good grief! Just reading the ingredients gave me pause. No doubt that with all the eggs and butter and beating and sifting, your CAKE is most delicious. However, the purpose of the Mr. Food recipe is to SIMPLIFY the task of baking a cake that turns out so very delicious too.

Wow, that sounds totally awesome and totally time-consuming, and totally full of ingredients that would give me pause to keep on my shelves (especially maraschino cherries which are not my cup of tea taste-wise and totally full of food coloring). Other than that, that is why I use cake mixes when I don't want to go to all that trouble. Not that I don't bake from scratch sometimes; I just choose not to as a rule.

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