Quick Italian Cream Cake

Name: Quick Italian Cream Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 3 layer cake, 8-10 serving(s)
Ingredients: 1 (18 1/4 ounce) white cake mix with pudding; 3 large eggs; 1 1/4 cups buttermilk; 1/4 cup vegetable oil; 1 (3 1/2 ounce) can flaked coconut; 2/3 cup pecans, chopped; 3 tablespoons rum (optional)

Submitted by Kritty

"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."

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Ready In:: 55mins
Ingredients:: 7
Yields:: 1 3 layer cake
Serves:: 8-10

ingredients

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

directions

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.
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.
Sprinkle each layer with rum if desired, let stand 10 minutes.
Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.