Best Homemade Makeover Italian Cream Cake Recipes

Makeover Italian Cream Cake image

Provided by Vseward Chef-V

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 17

1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup unsweetened applesauce
3 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
5 egg whites
1/2 cup flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package reduced-fat cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup chopped pecans, toasted

Steps:

In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 329.3, Fat 13.5, SaturatedFat 6.7, Cholesterol 56, Sodium 253.8, Carbohydrate 48, Fiber 1, Sugar 34.9, Protein 5.2

Cake Mix Italian Cream Cake image

Provided by PaulaG

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc
2 cups flaked coconut
3 tablespoons butter, softened
6 ounces cream cheese, softened
1 -2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut

Steps:

Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.

Italian Cream Cake image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

Steps:

In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

Nutrition Facts :