Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake – Moist, Elegant & Easy
This semi-homemade Italian Cream Cake is soft, rich, and full of coconut, pecans, and cream cheese frosting – all made easier with a box of white or butter cake mix! A shortcut recipe that doesn’t sacrifice flavor.

Ingredients:

For the cake:
1 box white or butter cake mix (15.25 oz / 432 g)

1 cup buttermilk or whole milk

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1 cup shredded sweetened coconut

1 cup chopped pecans, lightly toasted (optional)

For the cream cheese frosting:
8 oz (225 g) cream cheese, softened

1/2 cup unsalted butter, softened

3 1/2 to 4 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions:

1. Make the cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment.

In a large bowl, combine cake mix, milk, oil, eggs, vanilla, and almond extract. Beat for 2 minutes on medium speed.

Fold in coconut and pecans.

Divide evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

2. Make the frosting:
Beat cream cheese and butter until smooth and creamy.

Add vanilla, salt, and gradually add powdered sugar until desired consistency is reached.

Frost between cake layers, on top, and around the sides.

Storage:
Store in the fridge for up to 4–5 days. Bring to room temperature before serving.

Can be frozen (frosted or unfrosted) for up to 1 month.