Cake Mix Italian Cream Cake

OHH yes — this is the easy, semi-homemade Italian Cream Cake that tastes like you spent all day in the kitchen 😌🇮🇹
Moist, coconut-pecan goodness with cream cheese frosting.

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🍰 Cake Mix Italian Cream Cake (Super Easy)

Ingredients

Cake

• 1 box white or yellow cake mix

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• ½ cup vegetable oil

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut

• ½ cup chopped pecans (or walnuts)

Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

1. Prep
   Preheat oven to 350°F / 175°C.
   Grease and flour a 9×13 pan or two 9-inch round pans.

2. Make cake batter
   In a large bowl, mix cake mix, buttermilk, oil, eggs, and vanilla until smooth.
   Fold in coconut and pecans.

3. Bake
   Pour into pan(s).

   • 9×13: Bake 35–40 minutes

   • Round pans: Bake 25–30 minutes
     Toothpick should come out clean.

4. Cool completely
   This part matters — frosting + warm cake = melt city.

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Cream Cheese Frosting

1. Beat cream cheese and butter until fluffy.

2. Add powdered sugar gradually, then vanilla and salt.

3. Beat until smooth and spreadable.

Frost cake and sprinkle with extra coconut and pecans if you’re feeling fancy ✨

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⭐ Pro Tips (Make It Extra Good)

• Toast the pecans first = deeper flavor

• Add ¼ cup sour cream to batter for ultra-moist cake

• For a richer cake, swap oil for melted butter

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🧁 Variations

• Cupcakes: Bake 18–20 minutes

• Layer cake: Add frosting between layers + chopped nuts

• Coconut lovers: Use coconut extract (½ tsp)

Soft, nostalgic, crowd-pleasing perfection.
Want a pineapple twist, Bundt version, or lighter frosting option? 😌