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Cake Mix Italian Cream Cake is a moist, tender, and slightly tangy dessert made using a boxed cake mix combined with coconut, pecans, and cream cheese frosting. This easy version of the traditional Italian Cream Cake keeps all the classic flavors while cutting down on prep time, making it perfect for celebrations, birthdays, or weekend baking.
With a soft crumb, nutty accents, and rich frosting, this cake is a crowd-pleaser that pairs perfectly with coffee, tea, or a festive dessert table.
Prep Time, Cook Time & Servings
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Prep Time: 15 minutes
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Cook Time: 35–40 minutes
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Total Time: 50–55 minutes
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Servings: 12–16 slices
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Calories: ~320 calories per slice
Equipment Needed
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9×13-inch baking pan (or two 9-inch round pans)
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Mixing bowls
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Electric mixer or whisk
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Measuring cups and spoons
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Cooling rack
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Spatula
Ingredients
Cake
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1 box white or yellow cake mix
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1 cup sour cream
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1/2 cup vegetable oil
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4 large eggs
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1 teaspoon vanilla extract
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1 cup shredded sweetened coconut
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1 cup chopped pecans
Cream Cheese Frosting
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons milk (optional, for spreading consistency)
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1/4 cup chopped pecans (for garnish)
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1/4 cup shredded coconut (for garnish)
Ingredient Notes
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Cake Mix: Any white or yellow cake mix works; the sour cream adds extra moisture.
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Coconut & Pecans: Provide texture and flavor; lightly toast pecans for a nutty taste.
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Cream Cheese Frosting: Softened cream cheese and butter make spreading easier and the frosting rich.
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Optional Milk: Adjust to get the perfect frosting consistency.
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour your baking pan(s).
2. Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, sour cream, oil, eggs, and vanilla extract. Beat until smooth. Fold in the shredded coconut and chopped pecans.
3. Bake the Cake
Pour batter into the prepared pan(s). Bake for 35–40 minutes (or 25–30 minutes for round pans), or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
4. Make the Frosting
In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Beat until creamy. Add milk 1 tablespoon at a time if needed for spreading consistency.
5. Frost the Cake
Once the cake is completely cooled, spread cream cheese frosting evenly over the top. Sprinkle extra chopped pecans and shredded coconut for garnish.
6. Serve
Slice and serve at room temperature. Store leftovers in the refrigerator.
Nutrition Facts (Per Slice)
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Calories: 320
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Protein: 4g
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Carbohydrates: 38g
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Fat: 18g
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Fiber: 1g
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Sugar: 28g
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Sodium: 220mg
Nutrition values are approximate.
Tips for the Best Cake Mix Italian Cream Cake
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Cool completely: Frosting melts if the cake is still warm.
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Toast nuts: Brings out a richer flavor.
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Use full-fat cream cheese and butter: Gives the best creamy texture.
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Make ahead: Cake can be baked a day in advance; store covered at room temperature.
Variations
Mini Cakes
Use a muffin tin to make single-serving Italian cream cupcakes. Frost and top with coconut and pecans.
Chocolate Italian Cream Cake
Add 1/4 cup cocoa powder to the cake batter for a chocolate twist.
Pineapple Italian Cream Cake
Fold 1/2 cup crushed pineapple into the batter for extra moisture and flavor.
Layered Italian Cream Cake
Bake in two round pans, stack with frosting and a sprinkle of nuts and coconut between layers for a more festive presentation.