Italian Wedding Cake

This is a cake for the serious sweet tooth. Pineapple, coconut, almond, and cream cheese meld with sweet white cake batter to create a rich, traditional favorite. Consider adding 1/2 cup finely ground almonds to the batter for an extraordinarily rich cake.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 box (18.25 oz.) white cake mix
  • ½ cup salted butter, softened
  • 1¼ cups buttermilk
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • ½ tsp. almond extract
  • ½ cup sweetened flaked coconut
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 cups chopped pecans
  • 2 tubs (16 oz.) cream cheese frosting

Directions

  • Preheat oven to 350ºF. Grease 2 round cake pans (8") and set aside.
  • Combine cake mix, butter, buttermilk, eggs, vanilla extract, and almond extract in a large mixing bowl.
  • Using an electric mixer set to low speed, beat until completely smooth and combined. Fold in coconut, pineapple, and half the pecans. Pour into cake pans.
  • Bake for 35 minutes or until a toothpick comes out clean. Allow cake to cool completely before turning onto serving platter.
  • Meanwhile, reserve 2 tablespoons pecans. Finely chop remaining nuts and stir into frosting. When cake is cool, frost and top with chopped pecans.

Recipe Information

Serves: 12

Ingredients

  • 1 box (18.25 oz.) white cake mix
  • ½ cup salted butter, softened
  • 1¼ cups buttermilk
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • ½ tsp. almond extract
  • ½ cup sweetened flaked coconut
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 cups chopped pecans
  • 2 tubs (16 oz.) cream cheese frosting

Directions

  • Preheat oven to 350ºF. Grease 2 round cake pans (8") and set aside.
  • Combine cake mix, butter, buttermilk, eggs, vanilla extract, and almond extract in a large mixing bowl.
  • Using an electric mixer set to low speed, beat until completely smooth and combined. Fold in coconut, pineapple, and half the pecans. Pour into cake pans.
  • Bake for 35 minutes or until a toothpick comes out clean. Allow cake to cool completely before turning onto serving platter.
  • Meanwhile, reserve 2 tablespoons pecans. Finely chop remaining nuts and stir into frosting. When cake is cool, frost and top with chopped pecans.

Nutrition Information

Nutrition Information
Amount per serving
Calories570
Total Fat32g
Saturated Fat10g
Cholesterol70mg
Sodium490mg
Total Carbohydrate69g
Dietary Fiber3g
Sugars48g
Protein6g