Fast Italian Cream Cake Recipe

Instructions

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C).
   • In a large bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes.
   • Fold in the shredded coconut and chopped pecans. Mix until well combined.
2. Bake the Cake:
   • Grease three 8-inch cake pans.
   • Divide the batter evenly among the pans.
   • Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.
3. Prepare the Frosting:
   • In a bowl, beat together the cream cheese and butter until smooth.
   • Gradually add the powdered sugar, beating until fluffy.
   • Mix in the vanilla extract and chopped pecans.
4. Assemble the Cake:
   • If desired, sprinkle rum over the top of each cake layer.
   • Frost each layer of the cake, including the top and sides, with the cream cheese frosting.
   • Allow the frosted cake to set for at least 2 hours before slicing.

Enjoy your homemade Italian Cream Cake at your next celebration!