This recipe delivers a classic Italian Cream Cake with a simpler approach, perfect for a quick and delicious dessert.
Ingredients:
- For the Cake:
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon almond extract
- For the Coconut-Pecan Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped pecans
- 1 cup shredded coconut
- For the Frosting:
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon almond extract
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and almond extract until smooth.
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before 1 inverting onto wire racks to cool completely.
- Make the Filling:
- In a medium bowl, combine the sweetened condensed milk, pecans, and coconut.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread the coconut-pecan filling evenly over the first layer.
- Top with the second cake layer.
- Make the Frosting:
- In a large bowl, beat the whipped topping and cream cheese together with an electric mixer on low speed until combined.
- Increase speed to medium and beat until light and fluffy.
- Stir in almond extract.
- Frost the Cake:
- Frost the top and sides of the cake with the cream cheese frosting.
- Garnish with additional chopped pecans or coconut, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Enjoy your delicious and easy Italian Cream Cake!