Cake - Italian Cream Cake *****

2 reviews, 4.3 star(s). 67% would make again

Ready in 45 minutes



1 18.25-oz box White cake mix
1 3.5-oz package Instant vanilla pudding mix
1 1/2 cups Water
4 Eggs
1/2 cup Canola oil
1 cup Pecans or walnuts; chopped
2 cups Flaked coconut
3 tablespoons Butter; softened
6 ounces Cream cheese; softened
1 tablespoons Cream
2 1/2 cups Confectioners Sugar
1 1/2 cups Flaked coconut

Original recipe makes 1



Preheat oven to 350.

In a large mixer bowl add cake mix, vanilla pudding, water, eggs and oil.

With electric mixer, beat for 2 minutes a medium speed.

Fold in the chopped nuts and coconut.

Pour the batter into 1 9x13 pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until toothpick inserted off center comes out clean.

Cool completely before frosting.


In a medium sized mixer bowl, blend the butter and cream cheese.

Add the confectioners'''' sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.


I added the coconut for the frosting to the frosting. I sprinkled pecans over the top.

Verified by stevemur
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Calories Per Serving: 7401 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Sounds awesome. Do you have a canopies recipe?
JasminsCreations 2y ago

Best I've ever made! Very moist.
andreajacksonparisi 2y ago

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