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Easy Italian Cream Cake



Quick and easy


Prep Time:

25 minutes

Cook Time:

35 minutes


16 servings


Italian Cream Cake

1  box  Hill Country Fare Butter Cake Mix

3  eggs

1  cup  buttermilk

1  stick  butter, softened

2  cups  Hill Country Fare Flaked Coconut

1  cup  Hill Country Fare Pecan Pieces

Italian Cake Frosting

2  (8 oz.) pkgs.  cream cheese, softened

1/2  cup  butter

2  (16 oz.) boxes  powdered sugar

2  tsps.  vanilla


Heat oven to 350 degrees F. Spray four 8-inch cake pans heavily with nonstick cooking spray, and dust each with 1-Tablespoon flour, set aside.

Combine Hill Country Fare Butter Cake Mix, eggs, buttermilk and softened butter in a large mixing bowl. Beat the mixture with an electric mixer on medium speed for 2 minutes and then scrape down the bowl sides. Continue to beat the cake batter on medium speed for 2 more minutes. Add the coconut and pecans to cake batter and stir with a spoon to combine.

Pour cake batter into the prepared cake pans (divide batter evenly). Bake for 30 minutes or until center of cake springs back after a light touch. Remove from cake pans and cool on racks. Allow cake layers to cool and then slice each layer into two more layers (total 4 thin layers).


Place one layer on cake plate and spread a thin layer of icing. Place next layer and spread another thin layer of icing. Repeat the process for the four layers. Using a spatula apply remaining icing around edge and top of cake.
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