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Cake Mix Italian Cream Cake


This Italian Cream Cake with cake mix is scrumptiously delicious with pecans and coconut baked into a rich white cake smothered in a homemade cream cheese frosting.

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Rate this recipe 4.3/5 (37 Votes)


  • 1 box (18 1/4 ounce) white cake mix
  • 1 package (3 1/2 ounce) instant vanilla pudding
  • 1 1/2 cups water
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup pecans or walnuts, chopped
  • 2 cups flaked coconut
  • 3 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 1 -2 tablespoon cream
  • 2 1/2 cups confectioners' sugar
  • 1 1/2 cups flaked coconut


Servings 10
Preparation time 20mins
Cooking time 65mins
Adapted from


Step 1

Preheat oven to 350 degrees fahrenheit.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut. Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until toothpick inserted off center comes out clean. Cool completely before frosting.

In a medium sized mixer bowl, blend the butter and cream cheese. Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.

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