I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time.

Ingredients

8 serv.

(18 1/4 ounce) white cake mix with pudding1
large eggs↗3
cups buttermilk↗1 1⁄4
cup vegetable oil↗1⁄4
(3 1/2 ounce) can flaked coconut↗1
cup pecans, chopped↗2⁄3
tablespoons rum (optional)↗3

Step-by-step instructions

1
Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
2
Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
3
Sprinkle each layer with rum if desired, let stand 10 minutes.
4
Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App