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- Pour the batter evenly into the prepared pans.
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- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and allow to cool completely on a wire rack.
3. Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in vanilla extract and heavy cream (if using) until you reach a spreadable consistency.
4. Assemble the Cake
- Place the first cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Add the next layer(s), repeating the frosting process.
- Frost the sides and top of the cake.
- Garnish with extra chopped pecans or toasted coconut, if desired.
💡 Tips for Success
- Toasted pecans add a deeper nutty flavor—just bake them at 350°F for 5–7 minutes before adding to the batter.
- Use room temperature ingredients for a smoother batter and frosting.
- Chill the frosted cake for 30 minutes before serving for easier slicing and a firmer texture.
🍰 Why You’ll Love This Recipe
- Time-saving: Starts with a boxed cake mix but tastes homemade.
- Moist and flavorful: Buttermilk, coconut, and pecans add richness and texture.
- Perfect for any occasion: Elegant enough for a celebration, easy enough for weeknights.
✅ Final Thoughts
This Cake Mix Italian Cream Cake is proof that shortcuts in the kitchen can still lead to incredible results. With minimal prep and maximum flavor, it’s the perfect recipe for bakers of all skill levels looking to impress. Moist, nutty, and topped with luscious cream cheese frosting—what more could you ask for?
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