Quick and Easy Italian Cream Cake
Ingredients
For the Cake:
- 1 box white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans, chopped
- 3 tablespoons rum (optional)
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, softened
- 1 packet powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped
Instructions
1. Prepare the Cake:
In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Using an electric mixer, blend the ingredients on medium speed for 2 minutes until smooth and well incorporated. Gently fold in the toasted pecans and shredded coconut.
2. Bake the Cake:
Grease three 8-inch cake pans with oil, then divide the batter evenly among them. Bake in a preheated oven at 350°F (175°C) for 15-17 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Cool the Cake:
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully turn the cakes out onto wire racks to cool completely. If desired, sprinkle the tops of the cakes with rum. Allow the cakes to sit for an additional 10 minutes.
4. Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter on medium speed until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy. Mix in the vanilla extract and fold in the toasted pecans.
5. Assemble the Cake:
Once the cakes are completely cool, spread the cream cheese frosting generously between the layers, on top, and around the sides of the cake. Chill the cake for at least 2 hours before slicing and serving.