I can still see the cake cooling on the counter in my mind. The kitchen window was open a little, and the scent of vanilla and toasted pecans drifted through the house. My sister and I traded plates and stories while the mixer hummed in the other room, and that is how Cake Mix Italian Cream Cake came to feel like part of our Sunday afternoons, a warm, welcoming voice at every family table.

Why Cake Mix Italian Cream Cake Still Belongs at the Table

There is a way certain desserts carry a family like a soft song. This cake does that for me. It is not fussy. It is honest. It has the sweet, tender crumb of a made-from-scratch cake and the friendly ease of something you can pull together when guests call with short notice.

Italian-American kitchens have always prized simplicity and heart. A box mix may seem like a small thing, but when you fold in coconut and toasted pecans, add a tang of buttermilk and a creamy cheese frosting, the result becomes something richer than its parts. This cake lives in the place between convenience and tradition, where time is saved for the people you love and the dessert still tastes like a memory.

This recipe matters because it is both practical and ceremonial. It is the cake you bring to a neighbor who just had a baby. It is the cake that sits on the coffee table when cousins gather and swap news. It is a reminder that celebration desserts do not need to be complicated to be full of meaning.

Bringing Cake Mix Italian Cream Cake Together With Care

“Every dessert like this carries a memory, whether you realize it or not.”

Before you gather bowls and pans, take a breath and imagine the aroma that will fill your kitchen. The coconut will toast in the oven of your mind. The butter will sing softly as it melts. From there, the gentle rhythm of mixing, folding, and baking will carry you through.

This is an easy italian desserts kind of cake. It feels like a homemade cake, even when it starts with a boxed mix. The texture should be tender and moist, with little flecks of coconut and tiny crunchy pockets of pecan. The frosting should be silky and just firm enough to hold a soft peak when you spread it. Expect a homey, comforting result that slices cleanly when chilled and tastes even better the next day.

What You’ll Need to Make Cake Mix Italian Cream Cake

For the Cake:
1 box (15.25 oz white or butter golden cake mix)
1 cup buttermilk (instead of water listed on the box)
½ cup unsalted butter (melted)
3 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans (toasted)

For the Frosting:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 –3 tablespoons heavy cream (as needed for consistency)
1 teaspoon vanilla extract
½ cup sweetened shredded coconut (for garnish)
½ cup chopped pecans (for garnish)

Notes on ingredients:

• Buttermilk adds a gentle tang and keeps the crumb moist. If you do not have buttermilk, stir 1 tablespoon of vinegar into a cup of milk and let it sit for five minutes.
• Use unsalted butter so you control the salt level. A touch of real butter in the batter deepens the flavor.
• Toast the pecans lightly on the stove or in the oven until fragrant. They will give a warm, nutty note and a pleasant crunch.
• The cream cheese makes the frosting rich and a little tangy. It pairs beautifully with coconut and pecan.
• Sweetened shredded coconut gives body and chew. For a dryer texture, choose unsweetened, but expect a slightly different mouthfeel.
• If you prefer a richer crumb, swap a few tablespoons of the butter for oil. If you like a lighter crumb, use cake mix marked as white.

Step-by-Step Directions

1. Preheat Oven.
   Set oven to 350°F (175°C).
   Grease and flour two 9-inch round cake pans or line with parchment paper.
   Allow oven to come fully to temperature before you place pans in.
2. Prepare Cake Batter.
   In a large mixing bowl, combine cake mix, buttermilk, melted butter, eggs, and vanilla.
   Beat on medium speed for 2 minutes until smooth and glossy and the batter falls from the paddle in a ribbon.
   The batter will feel slightly thick and creamy, like a dense pudding.
3. Fold in Coconut and Pecans.
   Gently fold in shredded coconut and toasted pecans with a spatula.
   Work slowly so you keep the batter light and the nuts evenly distributed.
   You will see little flecks of coconut through the batter and hear the pecans as they settle.
4. Divide Batter Between Pans.
   Divide batter evenly between the prepared pans, smoothing the tops with a spatula.
   Tap pans lightly on the counter to release any large air bubbles.
   The batter should come to about two-thirds of the pan height.
5. Bake the Cakes.
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   Watch for the edges pulling slightly from the pan and a golden top forming.
   The aroma of coconut and butter will tell you it is nearly done.
6. Cool the Cakes.
   Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
   Once cooled, the cakes will feel springy to the touch and give a little when pressed.
   If you try to frost too soon, the frosting may melt, so patience here makes cleaner layers.
7. Make the Frosting.
   In a large bowl, beat cream cheese and butter together until creamy and smooth.
   Gradually add powdered sugar, mixing on low until combined and free of lumps.
   Add vanilla and heavy cream, beating until smooth and spreadable and the frosting holds soft peaks.
8. Assemble the Cake.
   Place one cake layer on a serving plate and spread a generous layer of frosting on top.
   Add the second cake layer and frost the top and sides, smoothing with a bench scraper or offset spatula.
   The frosting should settle into a satin finish and cling gently to the cake.
9. Decorate.
   Sprinkle the top with shredded coconut and chopped pecans, pressing lightly so they adhere.
   Chill for at least 30 minutes before slicing for cleaner cuts and firmer frosting.
   Once chilled, run a warm knife under hot water, wipe dry, and slice for neat pieces.

Bringing Cake Mix Italian Cream Cake to the Table

There is a small ritual to serving this cake that makes it feel like an event. I like to slice it thin so the sweetness arrives like a memory. Place a slice on a simple white plate, and serve with a small cup of espresso or a strong brewed coffee. The coffee will cut the sweetness and bring out the pecans.

This cake pairs well with light fruit, like a few berries or a slice of orange, if you want a bright bite. For a cozy family gathering, set the cake in the center of the table. Invite everyone to share a story while you pass plates around. The frosting will be soft but firm, and each bite will have a little crunch and a gentle chew from the coconut.

For a celebratory table, this cake holds its own. It is at home beside other classic italian dessert recipes, and it feels like a cousin to more elaborate things like cannoli style cake or cream-filled pastries. You could also transform this into a bundt cake by using the same batter in a greased bundt pan and adjusting the bake time slightly. The cake will still taste like family.

How to Store Cake Mix Italian Cream Cake

This cake is forgiving and patient. It actually softens and improves overnight as the flavors settle and mingle.

Short term:

• Keep the cake covered in the refrigerator for up to 4 days.
• Store in a cake box or under a cake dome to protect the coconut garnish.
• If you will serve within 24 hours, you may leave it at cool room temperature, covered.

Freezing:

• You can freeze the whole cake or individual slices.
• To freeze, place the cake in the freezer uncovered for 30 minutes to firm the frosting.
• Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating:

• If you want warm slices, remove from the fridge and unwrap.
• Warm an individual slice for 10 to 15 seconds in the microwave, watching carefully.
• A touch of warmth lifts the cream cheese flavors without melting the frosting.

Why this gets better overnight:

• The coconut softens just enough to meld with the crumb.
• Pecans share their oils and flavor through the cake.
• The frosting loses any sharpness of the sugar and becomes silkier.

Giulia’s Kitchen Notes

1. Pan choice and prep:

• I prefer two 9-inch round pans to get those tender layers.
• Line the bottom with parchment and butter the sides for an easy release.
• If using a bundt pan, reduce the oven temperature slightly and add a bit of extra bake time.

2. Toasting pecans:

• Toast them in a single layer on a baking sheet at 350°F for 6 to 8 minutes.
• Watch closely; once you smell the nutty aroma, remove them and let them cool.
• Chopping them roughly keeps texture without feeling like a nut paste.

3. Frosting texture:

• If your frosting feels too stiff, add the cream one teaspoon at a time until it smooths.
• If it feels too thin, add a little powdered sugar, one tablespoon at a time.
• Always beat cream cheese and butter until silky before adding sugar to avoid lumps.

4. Egg temperature:

• Use room temperature eggs for better emulsion and rise.
• If you forget to take them out, place eggs in warm water for five minutes.

5. Cinnamon or citrus:

• A whisper of cinnamon in the cake batter or a touch of lemon zest in the frosting can brighten the whole thing.
• Use sparingly; the cake should remain gently balanced.

Ways This Dessert Changes From Kitchen to Kitchen

This cake is a canvas for small, comforting changes. Each family has its own signature touch.

• Citrus twist:
  Add 1 teaspoon of lemon zest to the batter and 1 teaspoon orange zest to the frosting. The zest cuts through the sweetness and feels fresh.
• Chocolate sprinkle:
  Fold in 1/2 cup mini chocolate chips for a playfully sweet variation. The chips will soften, adding pockets of chocolate.
• Coconut-forward:
  Toast 1 cup of coconut before folding it in for a deeper coconut flavor. You can also sprinkle browned coconut on top for a rustic look.
• Cannoli style cake:
  Add 1/4 to 1/2 cup of mini chocolate chips to the frosting and stir in a teaspoon of ricotta for a hint of cannoli filling. Top with a few candied citrus pieces to bring the idea of cannoli into a layered cake format.
• Nut swap:
  Try almonds or walnuts if pecans are not on hand. Each nut offers a different texture and aroma.
• Bundt cake:
  Bake the same batter in a well-buttered bundt pan. Bake longer and check with a skewer. This is a lovely change for a tea table and works well as a rustic celebration desserts option.

These family twists keep things alive. They are how recipes travel from table to table, carrying small changes that remind me of different kitchens and faces.

FAQs About Cake Mix Italian Cream Cake

A Final Sweet Note

A cake like this carries family in its crumbs. It holds the laughter of a kitchen table and the quiet of a late-night chat over coffee. Every time I make Cake Mix Italian Cream Cake, I think of my mother showing me how to fold pecans without losing the air, and I remember an old aunt who insisted on a little extra vanilla. These tiny traditions are what make a simple cake feel like home.

This recipe is a gentle bridge between quick and made-from-scratch. It is for the baker who wants comfort and for the host who prefers ease without surrendering taste. Make it for a birthday, an ordinary Tuesday, or a Sunday dinner. Bring it to the table and let the stories begin.

Conclusion

If you want to compare similar takes or explore step-by-step photos and variations, the classic crowd-sourced version at Cake Mix Italian Cream Cake Recipe – Food.com is a helpful reference. For a from-scratch perspective and more ways to make this into a celebration dessert, I also like this thoughtful guide at Italian Cream Cake – Sugar Spun Run.

Cake Mix Italian Cream Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Giulia Romano
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A warm and welcoming dessert that combines the convenience of a boxed cake mix with the rich flavors of coconut and pecans, topped with a creamy cheese frosting.

---

Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) white or butter golden cake mix
• 1 cup buttermilk
• ½ cup unsalted butter (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (toasted)
• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 – 3 tablespoons heavy cream (as needed for consistency)
• 1 teaspoon vanilla extract
• ½ cup sweetened shredded coconut (for garnish)
• ½ cup chopped pecans (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
2. In a large bowl, mix cake mix, buttermilk, melted butter, eggs, and vanilla for 2 minutes.
3. Fold in shredded coconut and toasted pecans gently.
4. Divide the batter evenly between prepared pans.
5. Bake for 25–30 minutes until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For frosting, beat cream cheese and butter until creamy, gradually adding powdered sugar, vanilla, and heavy cream until smooth.
8. Assemble the cake by spreading frosting between layers, on top, and around the sides.
9. Decorate with shredded coconut and chopped pecans, chilling before serving.

Notes

Use room temperature eggs for better emulsion. You can replace buttermilk with milk and vinegar if needed. Toast pecans for enhanced flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg