Printable Recipe: Easy Italian Cake Mix Creme Cake Recipe

Easy Italian Cake Mix Creme Cake Recipe

For a fast, easy cake that leaves everyone licking their fingers (but doesn't require you to work your fingers to the bone) you cant go wrong with this Italian creme cake recipe made with a store-bought cake mix.

This cream cake recipe goes together quickly and easily and offers wonderful flexibility. You can really change it up and do something different every time.

For example, change up the taste of the cake by using different types of pudding, which makes a whole new flavor profile that you can match in your frosting. My husband's favorite variaton on this recipe? Use a lemon pudding and add decorative fresh lemon zest to the top of your cake. I also like a dark chocolate pudding and some pretty dark chocolate curls all over the top of the cake.

Ingredients:

Cake:
1 (18 1/4 oz.) white cake mix
1 (3 1/2 oz.) box instant vanilla pudding
1 1/2 C. filtered water
4 large eggs
1/2 C. canola or vegetable oil
1 C. chopped pecans or 1 c. chopped walnuts
2 C. flaked coconut

Frosting:
3 tbsp. unsalted butter, room temperature
6 oz. cream cheese, room temperature
1-2 tbsp. sweet cream
2 1/2 C. powdered sugar
1 1/2 C. flaked toasted coconut
Pecan halves, to decorate

Instructions: 1. Turn the oven to 350 degrees so it preheats while you prepare the batter.

2. Place all the ingredients for the cake except the nuts and coconut into a big mixing bow. Use a mixer to blend, beating on medium speed for two minutes.

3. Hand fold in coconut and choice of chopped nuts.

4. Spray a 9 x 13 pan with non-stick cooking spray. Lightly flour, then pour the batter therein.

5. Set your timer for 45 minutes. Check at about 35 minutes using a toothpick. If the toothpick comes out clean from the center, your cake is done.

6. Move the cake to a cooling rack. Wait for it to cool completely before frosting.

7. While the cake cools, begin the frosting. Put butter and cream cheese into a medium mixing bowl.

8. Slowly integrate the powdered sugar.

9. Add the sweet cream one tablespoon at a time until you have a smooth texture for spreading.

10. Frost cake evenly adding a hearty sprinkle of coconut on top