Wednesday, August 6

Semi-Homemade Italian Cream Cake

Italian Cream Cake is a spectacular cake, no doubt about it. This quick and easy layered version of this stately cake is the perfect dessert for any special occasion or a simple family meal. It is moist and full of flavor from the toasted, chopped pecans and cream cheese frosting. This old-fashioned, homemade-tasting dessert starts with a simple cake mix and it couldn't be easier to prepare. It received rave reviews from Mr.P and that's all the approval I need! Hope you enjoy as well!

Semi-Homemade Italian Cream Cake
This recipe is fail-proof and always comes out tasting fabulous! 
Listen to what I'm telling you: you want to make this cake — a frosted confection your family will love!
Print Friendly and PDF
  • 1 (18.5-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
  • 2/3 cup chopped pecans, toasted
  • 2 Tablespoons Rum, optional
  • Cream Cheese Frosting
Cream Cheese Frosting:
  • 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
  • Extra coconut for sides of cake, optional
  • Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.
  • Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
  • Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. I omitted this step.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting:
  • Beat cream cheese and butter at medium speed with an electric mixer until smooth. 
  • Gradually add powdered sugar, beating until light and fluffy. 
  • Stir in vanilla and pecans. 
  • Frost cake when layers are completely cooled.
The longer this cake sits, the better it gets! The picture above of the dish towel covering an object is my way of keeping powdered sugar from floating around the room. Before I mix powdered sugar into the icing, I cover my Kitchen Aid Mixer with a lightweight dishtowel. It works for me!

cake, semi-homemade, cream cheese, icing, Italian, cream, pecans, coconut, buttermilk, butter, quick and easy, know-how


  1. Oh man. My mom would LOVE that cake--Italian Cream is one of he favorites! Looks super yummy!

    1. My husband's as well. It didn't last long in our house!

  2. Oh My Goodness! That looks so good I can almost taste it!!

    1. Oh my goodness is right! It's a good thing it's easy to make!

  3. This comment has been removed by the author.

  4. Thanks for your Semi-Homemade Italian Cream Cake review. I really like your Italian cake guide. Cream cake is also best favorite for children. Visit Italian grocery store

  5. When the bodies science has changed which influences enthusiastic and mental relationship to eating solace food and unwinding through continued eating solace nourishment for through fortification of conduct with comfort food the brain figures out how to unwind before it even begins to eat your solace food and that experience structures mental dependent connection and conduct. 토토사이트

  6. Great job for publishing such a beneficial web site. Your web log isn’t only useful but it is additionally really creative too. prodotti alimentari on line

  7. Wonderful illustrated information. I thank you about that. No doubt it will be very useful for my future projects. Would like to see some other posts on the same subject! 풀싸롱