Quick Italian Cream Cake2015-06-10
- Yield : 1
- Servings : 8
- Prep Time : 1:15 h
- Cook Time : 22m
- Ready In : 1:37 h
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I have made this cake from scratch many times, b ut I was in a hurry one day & decided to “cheat” a little. I used a Duncan Hines yellow cake mix. Could not tell much difference!
- 1 box Huncan Hines yellow cake mix
- 1 small box instant vanilla pudding
- 2/3 cup canola oil
- 2/3 cup water
- 4 eggs
- 1 can coconut
- 1 8oz package cream cheese
- 1 stick butter (8 tablespoon) no subsitute
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Mix all ingredients well and add 1 can of coconut
Bake in 3 round cake pans sprayed with pam at 350 degrees until center springs back after light touch, or sides are pulling slightly away from pan. Do not over bake.
Cool completely before frosting.
Mix cream cheese and butter until smooth. Add vanilla, powered sugar and pecans. Frost completely cooled cake.