A Classic Southern Favorite Made Easier — Moist, Nutty, and Beautifully Frosted
There’s something timeless about a slice of Italian Cream Cake. Its soft, buttery crumb, gentle sweetness, and subtle coconut-pecan flavor make it one of those classic Southern desserts people remember long after the last bite. Traditionally, it’s made completely from scratch, but this Cake Mix Italian Cream Cake keeps all that homemade taste and texture while saving you time in the kitchen.
By starting with a boxed white cake mix and layering in buttermilk, coconut, and pecans, you get all the richness of the original — moist, tender, and perfectly spiced — without complicated steps or special equipment. A tangy cream cheese frosting brings everything together, balancing sweetness with velvety smoothness.
Whether you’re baking for a birthday, holiday celebration, family gathering, or just because you love a good cake, this one delivers every time. It’s festive, elegant, and incredibly simple to make.
Why You’ll Love This Recipe
- Starts with a boxed mix but tastes completely homemade.
- Incredibly moist and tender thanks to buttermilk and oil.
- Coconut and pecans give wonderful texture and flavor.
- The cream cheese frosting is rich, tangy, and silky smooth.
- Great for make-ahead, since the flavor deepens after a day.
Ingredients
For the Cake
- White cake mix – 1 box (16.25 ounces / about 460 g)
The foundation of the recipe. A white or French vanilla cake mix works perfectly. - Eggs – 3 large, at room temperature
They give the cake structure and richness. - Buttermilk – 1¼ cups (300 ml)
Adds moisture and a gentle tang, giving a bakery-style texture. - Vegetable oil – ¼ cup (60 ml)
Keeps the crumb soft and moist without making it heavy. - Flaked coconut – 1 can (3.5 ounces / about 100 g)
Provides a subtle tropical sweetness and chewy texture. - Toasted pecans – ⅔ cup, finely chopped
Toasting enhances their nutty, buttery aroma. - Rum – 3 tablespoons (optional)
Adds depth and warmth; substitute with milk or extra buttermilk if preferred.
For the Frosting
- Cream cheese – 8 ounces (225 g), softened
The base for that classic tangy frosting flavor. - Unsalted butter – ½ cup (1 stick / 115 g), softened
Adds smoothness and a creamy texture. - Powdered sugar – 3 to 4 cups (360–480 g), sifted
For sweetness and structure — adjust to taste. - Vanilla extract – 1½ teaspoons
Deepens the flavor and complements the coconut and pecans. - Heavy cream or milk – 1 to 2 tablespoons, as needed
To loosen the frosting to a spreadable consistency. - Extra chopped pecans and flaked coconut – for garnish
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line them with parchment circles for easy release. You can also use a 9×13-inch rectangular pan if you prefer a simpler, single-layer cake.
Lightly tap the pans to remove excess flour after greasing. This helps the cake release easily and keeps the crust smooth.
Step 2: Toast the Pecans
Place the chopped pecans in a dry skillet over medium heat. Toast them gently for about 4 to 6 minutes, stirring often, until fragrant and lightly golden.
Remove them from the heat immediately and let them cool. This step intensifies their flavor and adds a nutty aroma that balances the sweetness of the cake.
Step 3: Mix the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil.
Using an electric mixer on medium speed, beat for about 2 minutes, or until the batter is smooth, creamy, and slightly thick. Scrape down the sides of the bowl to ensure everything is evenly mixed.
The buttermilk’s acidity will slightly tenderize the crumb, giving it that velvety bakery-style texture. You’ll notice the batter becomes silky and rich — that’s the secret to a moist result.
Step 4: Fold in the Add-Ins
With a spatula, gently fold in the flaked coconut, toasted pecans, and (if using) rum.
Stir just until evenly distributed — don’t overmix, as you want to keep the batter airy. The coconut and pecans will add bits of chewy and crunchy texture in every bite.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
If using a 9×13-inch pan, bake for about 35 to 40 minutes instead.
Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting. The cakes should be completely cool — even slightly chilled — before you frost, or the icing will melt.
Step 6: Make the Cream Cheese Frosting
In a large mixing bowl, beat together the cream cheese and butter on medium speed until smooth, creamy, and lump-free — about 2 to 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating after each addition. Start with 3 cups and add more if you prefer a thicker frosting.
Mix in the vanilla extract and a tablespoon or two of cream or milk, just enough to achieve a fluffy, spreadable consistency.
Beat for another minute until light and silky.
Taste the frosting — it should be sweet but still slightly tangy from the cream cheese.
Step 7: Assemble the Cake
If making a layered cake:
- Place one cooled cake layer on a serving plate or stand.
- Spread about one-third of the frosting over the top.
- Add the second cake layer and spread the remaining frosting over the top and sides, smoothing it evenly with an offset spatula.
For a rustic look, leave soft swirls in the frosting. For a neater finish, chill the cake for 15 minutes, then add a second thin layer to smooth it out.
Step 8: Decorate
Sprinkle the top generously with extra chopped pecans and a handful of flaked coconut.
For a more elegant presentation, lightly toast the coconut before adding it to the top — the golden edges give a beautiful contrast against the creamy white frosting.
You can also press some chopped pecans gently along the sides of the cake for a bakery-style look.
Step 9: Chill Before Serving
Refrigerate the cake for at least 30 to 60 minutes before slicing. This allows the frosting to set slightly, making it easier to cut clean slices.
When serving, let the cake sit at room temperature for about 10–15 minutes so the frosting softens just enough to be creamy again.
Storage and Make-Ahead Tips
- Refrigerate: Store covered in the refrigerator for up to 5 days.
- Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
- Make Ahead: The flavor actually improves after a day as the coconut and pecans infuse the cake with extra depth.
Variations and Add-Ons
- Add crushed pineapple (drained well) for a tropical twist.
- Use almond extract instead of vanilla for a slightly different flavor profile.
- Top with toasted coconut flakes and caramel drizzle for a bakery-style finish.
- Swap pecans for walnuts or macadamia nuts if desired.
Serving Suggestions
This cake pairs beautifully with:
- Fresh berries or sliced strawberries
- A cup of coffee, cappuccino, or espresso
- A scoop of vanilla ice cream on the side for an extra indulgent dessert
It’s elegant enough for weddings and holidays, yet easy enough for a weekend baking project.
Final Thoughts
This Cake Mix Italian Cream Cake proves that simplicity doesn’t mean compromise. With a handful of pantry ingredients and a few special touches like buttermilk, coconut, and pecans, you can transform an ordinary boxed mix into a moist, flavorful, show-stopping dessert.
Every bite has a balance of soft crumb, nutty crunch, and creamy tang — just the kind of comfort you expect from a Southern classic. It’s a cake that feels homemade, looks impressive, and tastes unforgettable — without the stress or mess of baking from scratch.
Once you make it, you’ll understand why this recipe is one of those rare “mix-based” cakes that everyone swears is completely homemade.
