This fluffy, nutty Italian Cream Cake From Box is made with white cake mix, coconut, and pecans, and ready in about 70 minutes. The rich cream cheese frosting creates a creamy finish that balances the toasted nut crunch perfectly. I love how this simple hack mimics the traditional recipe without the fuss of measuring flour.

The Secret To Getting It Right

I found that the biggest mistake people make with box hacks is using water. Swapping it for buttermilk instantly adds that tangy, homemade flavor and creates a much tenderer crumb that mimics a bakery cake.

Another game-changer is toasting the pecans before adding them to the batter. Raw nuts can get soggy during baking, but giving them five minutes in a pan keeps them crunchy and releases oils that perfume the entire cake.

Italian Cream Cake From Box Ingredients

1 box (15.25 oz) white cake mix
1 cup buttermilk, room temperature
1/2 cup vegetable oil
3 large eggs, room temperature
1 tsp vanilla extract
1 cup sweetened flaked coconut
1 cup chopped pecans, toasted

For the Frosting:

1 block (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 cup extra pecans (optional, for garnish)

How To Make Italian Cream Cake From Box

Prep The Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans generously with nonstick spray and line the bottoms with parchment paper to prevent sticking.
Mix The Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and slightly airy.
Fold Ins: Switch to a spatula and gently fold in the sweetened coconut flakes and toasted chopped pecans. Stir just until they are evenly distributed to avoid deflating the batter.
Bake The Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Down: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Do not attempt to frost warm cakes, or the icing will slide off.
Make The Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is fluffy and spreadable.
Assemble The Cake: Place one cake layer on a serving plate and spread a thick layer of frosting over the top. Stack the second layer on top and frost the top and sides, garnishing with extra pecans if desired.

Recipe Tips

Toast the nuts: Heating pecans in a dry skillet for 3-5 minutes before using them intensifies their flavor and keeps them crunchy inside the batter.
Room temperature ingredients: Ensure your eggs and buttermilk are at room temperature so they emulsify properly with the oil, creating a smoother, taller cake.
Don’t overmix: Once you add the dry cake mix, stop beating as soon as everything is combined to keep the crumb tender rather than tough.

What To Serve With Italian Cream Cake

This rich dessert pairs beautifully with a strong cup of dark roast coffee or espresso to cut through the sweetness of the cream cheese and coconut. Fresh raspberries or strawberries on the side also add a welcome tartness and a pop of color to the plate.

How To Store

Because of the cream cheese frosting, this cake must be stored in the refrigerator; it will keep well for up to 5 days in an airtight container. You can also freeze the individual cake layers (unfrosted) for up to 3 months wrapped tightly in plastic wrap.

FAQs

Can I use yellow cake mix instead? Yes, yellow cake mix works great and adds a slightly richer, buttery flavor, though the traditional color is white.
What if I don’t have buttermilk? You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
Why did my nuts sink? If your batter is very thin, nuts may sink; try tossing them in a tablespoon of the cake mix powder before folding them in to help them stay suspended.

Nutrition

Calories: 480
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 320mg
Total Carbohydrate: 58g
Protein: 5g

Try More Recipes:

Italian Cream Cake From Box

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Italian Cream Cake From Box features tender coconut, crunchy pecans, and rich cream cheese frosting in just 70 minutes. We upgrade a standard white cake mix with buttermilk to create a moist, bakery-style dessert easily. It is the ultimate shortcut for a classic treat.

Ingredients

1 box (15.25 oz) white cake mix
1 cup buttermilk, room temperature
1/2 cup vegetable oil
3 large eggs, room temperature
1 tsp vanilla extract
1 cup sweetened flaked coconut
1 cup chopped pecans, toasted
1 block (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 cup extra pecans (optional, for garnish)

Directions

Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans generously with nonstick spray and line the bottoms with parchment paper to prevent sticking.
In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and slightly airy.
Switch to a spatula and gently fold in the sweetened coconut flakes and toasted chopped pecans. Stir just until they are evenly distributed to avoid deflating the batter.
Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Do not attempt to frost warm cakes, or the icing will slide off.
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is fluffy and spreadable.
Place one cake layer on a serving plate and spread a thick layer of frosting over the top. Stack the second layer on top and frost the top and sides, garnishing with extra pecans if desired.