Easy Italian Cream Cake
25 min prep
35 min cook
Serves 12
Ingredients
- 1 Vegetable Oil No-Stick Cooking Spray
- 16.5 oz Butter cake mix
- 3 Large eggs, large
- 1 cup Low fat buttermilk
- 2 cups Shredded Sweetened Coconut, shredded
- 1 cup Pecan pieces
- 16 oz Cream cheese, softened
- 4 oz Unsalted butter, softened and divided
- 32 oz Confectioners powdered sugar
- 2 tsp Vanilla extract
Shop ingredients
- Item, H-E-B Extra Virgin Olive Oil No-Stick Cooking Spray. Quantity: 1 each. Price: $4.66.
- Item, Hill Country Fare Butter Recipe Moist Cake Mix. Quantity: 1 each. Price: $1.29.
- Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
- Item, H-E-B Low Fat Cultured 1% Milkfat Buttermilk. Quantity: 1 each. Price: $1.12.
- Item, Bob's Red Mill Shredded Unsweetened Coconut. Quantity: 1 each. Price: $5.08.
- Item, Hill Country Fare Pecan Pieces. Quantity: 1 each. Price: $4.66.
- Item, Hill Country Fare Cream Cheese. Quantity: 2 eachs. Price: $3.64.
- Item, H-E-B Sweet Cream Unsalted Butter. Quantity: 1 each. Price: $5.08.
- Item, H-E-B Confectioners Powdered Sugar. Quantity: 1 each. Price: $2.43.
- Item, Adams Best Twice as Strong Vanilla Extract. Quantity: 1 each. Price: $3.62.
Instructions
- Heat oven to 350°F.
- Spray four 8-inch cake pans heavily with nonstick cooking spray and set aside.
- Combine cake mix, eggs, buttermilk and softened butter in large mixing bowl.
- Beat mixture with electric mixer on medium speed for 2 minutes, then scrape down the bowl sides.
- Continue to beat the cake batter on medium speed for 2 more minutes.
- Add coconut and pecans to cake batter stir with a spoon to combine.
- Pour cake batter into the prepared cake pans, divide batter evenly.
- Bake for 30 minutes.
- While cakes bake, use an electric mixer to blend cream cheese, butter, powder sugar and vanilla until smooth.
- Insert a knife or toothpick in center of the cake if it comes out clean, the cake is done.
- Remove from cake pans and cool on racks.
- Allow cake layers to cool, then slice each layer into two more layers (total 4 thin layers).
- Place one layer on cake plate and spread a thin layer of icing. Repeat the process for the rest of the layers.
- Using a spatula apply remaining icing around edge and top of cake.
Nutrition
Nutrition Facts
12 servings
- Amount Per ServingCalories920
- % Daily Value*
- Total Fat
- 43g
- 66%
- Saturated Fat
- 24g
- 120%
- Trans Fat
- 0g
- Cholesterol
- 125mg
- 42%
- Sodium
- 500mg
- 21%
- Total Carbohydrate
- 124g
- 41%
- Dietary Fiber
- 3g
- Sugars
- 101g
- Protein
- 7g
- Vitamin C
- Calcium
- 6%
- Iron
- 6%
- Vitamin A
- 8%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.