Description
This Quick Italian Cream Cake is a luscious, time-saving version of the Southern classic, featuring a tender crumb filled with toasted pecans and shredded coconut. Topped with a silky cream cheese frosting and a hint of rum, it offers a sophisticated balance of textures and flavors that are perfect for any gathering.
Ingredients
- 1 package white cake mix
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 can flaked coconut
- 1 cup toasted pecans, chopped
- 3 tablespoons rum
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 package (16 oz) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat the cake mix, eggs, buttermilk, and oil for 2 minutes at medium speed.
- Gently fold in half of the toasted pecans and the shredded coconut into the batter.
- Preheat oven to 350°F and grease three cake pans.
- Divide the batter evenly and bake for 15-17 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks; brush the tops of the warm layers with rum.
- To make the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar until fluffy.
- Stir in the vanilla and remaining pecans by hand.
- Assemble the cake by frosting between the layers and then covering the top and sides; chill for 2 hours before slicing.
Notes
For the best results, ensure your cream cheese and butter are completely softened to room temperature to prevent lumps in the frosting. Toasting the pecans in a dry skillet beforehand is essential to release their natural oils and provide a deeper, nutty flavor. If you prefer an alcohol-free version, replace the rum with a simple syrup infused with a touch of almond extract.
- Prep Time: 20 mins
- Cook Time: 17 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern