Quick Italian Cream Cake – Dont Lose This Recipe
This Quick Italian Cream Cake is a delightful treat that combines the classic flavors of coconut and pecans with a touch of rum for an added twist. It’s perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 (16.25-ounce) package white cake mix
- 1/4 cup vegetable oil
- 1 1/4 cups buttermilk
- 2/3 cup chopped pecans, toasted
- 3 large eggs
- 1 (3 1/2-ounce) can flaked coconut
- 3 tablespoons rum (optional)
- Cream Cheese Frosting
Instructions
- Preheat your oven according to the cake mix package instructions. Grease and flour your cake pans.
- In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed with an electric mixer for 2 minutes until smooth.
- Fold in the flaked coconut and toasted pecans. If using, stir in the rum.
- Pour the batter evenly into your prepared cake pans. Bake according to the package instructions or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting once cool.
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg