This Italian Cream Cake is so good… it’s better than some bakery cakes we’ve had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don’t be stingy on the frosting… the recipe makes a lot so you’ll have more than enough. This recipe starts with a boxed cake and is so easy a beginner baker will have success. We added some toasted coconut, along with the suggested pecans, for a pretty presentation. A beautiful cake that’s perfect for a holiday, but easy enough to make every day.
- 1 (16.25-ounce) package white cake mix
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 (3.5-ounce) can flaked coconut
- 2/3 cup chopped pecans, toasted
- 3 tablespoon rum (optional)
- CREAM CHEESE FROSTING:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Pecan Praline Sweet Potato Cake
Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.