If you love rich, moist cakes with a creamy texture and a delicious combination of coconut and pecans, this Cake Mix Italian Cream Cake is a recipe you’ll want to keep on hand. It takes the classic Italian cream cake and makes it much easier by starting with a convenient boxed cake mix. The result is a soft, flavorful cake with a sweet cream cheese frosting, crunchy pecans, and shredded coconut in every bite.
This easy Italian cream cake recipe is perfect for birthdays, holidays, potlucks, Sunday dinners, or whenever you need an impressive homemade dessert without spending hours in the kitchen. Using a cake mix saves time while still giving you that homemade bakery-style flavor.
Why You’ll Love This Cake Mix Italian Cream Cake
There are plenty of reasons this easy dessert deserves a place in your recipe collection:
- Uses a convenient boxed cake mix
- Moist and tender texture
- Delicious coconut and pecan flavor
- Finished with rich cream cheese frosting
- Great for birthdays and special occasions
- Easy enough for beginner bakers
- Can be prepared ahead of time
- Beautiful enough for holiday dessert tables
If you’re searching for an easy cake recipe, homemade cream cheese frosting, or a simple dessert for a celebration, this Italian cream cake is a fantastic choice.
Ingredients
For the Cake
- 1 box (15.25 ounces) white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cup finely chopped pecans
- 1/2 cup sour cream
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- 1/2 cup chopped pecans, for decorating
- 1/4 cup shredded coconut, optional
How to Make Cake Mix Italian Cream Cake
Step 1: Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. You can also place parchment paper on the bottoms of the pans to make removing the cakes easier.
If you prefer a sheet cake, this recipe can also be baked in a 9×13-inch pan. Keep in mind that baking time may vary.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, vanilla extract, and sour cream.
Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
The buttermilk and sour cream help create a particularly moist cake while adding a subtle tang that balances the sweetness.
Step 3: Add the Coconut and Pecans
Fold the shredded coconut and 3/4 cup of chopped pecans into the batter using a spatula.
Avoid overmixing once the coconut and pecans have been added. You want everything evenly distributed without making the batter overly dense.
Step 4: Bake
Divide the batter evenly between the prepared cake pans.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in their pans for about 10 minutes. Carefully transfer them to a wire rack and allow them to cool completely before frosting.
Cooling the cakes completely is important because cream cheese frosting can become soft or melt if spread onto warm cake.
How to Make Cream Cheese Frosting
While the cakes cool, prepare the frosting.
Place the softened cream cheese and butter in a large bowl. Beat until smooth and creamy.
Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed after each addition.
Add the vanilla extract and 2 tablespoons of milk or heavy cream. Beat until the frosting becomes smooth and fluffy.
If the frosting is too thick, add another tablespoon of milk. If it is too thin, add a little more powdered sugar.
For the best results, make sure both the butter and cream cheese are softened to room temperature before mixing.
Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand.
Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake.
Finish by sprinkling chopped pecans and additional shredded coconut over the top.
For an especially attractive presentation, you can press chopped pecans gently around the sides of the cake.
Tips for the Best Italian Cream Cake
Don’t overbake the cake. Overbaking can make the cake dry. Begin checking it around the 25-minute mark.
Use room-temperature ingredients. Room-temperature eggs, sour cream, cream cheese, and butter blend more smoothly.
Toast the pecans. For a deeper nutty flavor, toast the pecans in a dry skillet over medium-low heat for several minutes before chopping them. Let them cool completely before adding them to the batter.
Use fresh coconut. Sweetened shredded coconut provides moisture and flavor, but make sure the package is fresh for the best texture.
Cool completely before frosting. This is especially important when using cream cheese frosting.
Can I Make This Cake Ahead of Time?
Yes! This is an excellent make-ahead cake recipe.
You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and refrigerate them until you’re ready to assemble the dessert.
The fully frosted cake can also be refrigerated. Because the frosting contains cream cheese, keep the finished cake refrigerated until approximately 20–30 minutes before serving.
The slight chilling time can actually make the cake easier to slice and gives the flavors time to blend.
How to Store Italian Cream Cake
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
For the best flavor and texture, let individual slices sit at room temperature for about 15–20 minutes before serving.
You can also freeze unfrosted cake layers. Wrap each completely cooled layer tightly in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before frosting.
Easy Variations
Want to make this cake mix dessert recipe your own?
Try adding 1/2 cup of mini chocolate chips to the batter for a chocolate-coconut twist.
For extra coconut flavor, replace 1/2 teaspoon of the vanilla extract with coconut extract.
You can also use walnuts instead of pecans if that’s what you have available.
For a festive holiday cake, decorate the top with toasted pecans, coconut flakes, and a light dusting of powdered sugar.
Frequently Asked Questions
Why is it called Italian cream cake?
Italian cream cake is traditionally known for its combination of coconut, pecans, and rich cream cheese frosting. Despite its name, the cake is generally associated with Southern American baking rather than traditional Italian cuisine.
Can I use a different cake mix?
Yes. White, yellow, or butter cake mix can work well. A white cake mix produces a lighter appearance, while yellow or butter cake mix provides a slightly richer flavor.
Can I make this cake without coconut?
Yes. If you don’t enjoy coconut, you can leave it out. The cake will still be delicious, although coconut is one of the signature flavors of Italian cream cake.
Does Italian cream cake need to be refrigerated?
Because this version uses cream cheese frosting, it should be refrigerated for food safety and quality.
Final Thoughts
This Cake Mix Italian Cream Cake gives you all the comforting flavors of a classic Italian cream cake with a much easier preparation. The combination of moist cake, sweet coconut, crunchy pecans, and creamy cream cheese frosting makes every slice irresistible.
Whether you’re baking for a birthday, holiday gathering, family dinner, or weekend treat, this easy cake is a reliable dessert that looks impressive without requiring advanced baking skills. Keep this easy Italian cream cake recipe in your collection, and you’ll always have a delicious dessert ready for a special occasion.
