For the Cream Cheese Frosting:
- Cream cheese, softened — 1 (8 oz) package
- Butter or margarine, softened — 1/2 cup
- Powdered sugar — 1 (16 oz) package
- Vanilla extract — 2 teaspoons
- Toasted chopped pecans — 1 cup
How to Make Cake Mix Italian Cream Cake
Step 1: Prepare the Batter
Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
Step 2: Add the Mix-Ins
Gently fold in the flaked coconut and 2/3 cup of toasted pecans, mixing just until evenly combined.
Step 3: Bake
Divide the batter evenly among the prepared pans. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool and Enhance
Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely. If using rum, drizzle 1 tablespoon over each cake layer and allow it to soak in for about 10 minutes.
Step 5: Make the Frosting
In a medium bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract and the remaining 1 cup of toasted pecans.
Step 6: Assemble the Cake
Spread frosting between the cake layers, then frost the top and sides evenly.
