Are you craving something sweet and indulgent but don’t want to spend hours in the kitchen? Look no further than this Italian Cream Bundt Cake with Cake Mix recipe! With just a few simple ingredients and easy-to-follow instructions, you can have a homemade dessert that will impress your family and guests.
Ingredients:
- 1 box of yellow cake mix
- 1 cup of shredded coconut
- 1 cup of chopped pecans
- 1/2 cup of vegetable oil
- 3 eggs
- 1 cup of buttermilk
- 1/2 cup of sour cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
Instructions:
- Preheat the oven to 350°F and generously grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix, shredded coconut, chopped pecans, vegetable oil, eggs, buttermilk, sour cream, vanilla extract, baking soda, and salt.
- Use an electric mixer to beat the ingredients together until well combined.
- Pour the batter into the prepared bundt cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and place it on a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 380
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 420mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 24g
Protein: 5g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Equipment:
- Bundt cake pan
- Large mixing bowl
- Electric mixer
- Wire rack
Serving Suggestions:
This Italian Cream Bundt Cake with Cake Mix is delicious on its own or served with a dollop of whipped cream or a drizzle of caramel sauce. It pairs well with a cup of coffee or tea.
Variations:
You can customize this recipe to your liking by adding different nuts, such as walnuts or almonds, or by omitting the coconut. You can also experiment with different extract flavors, such as almond or coconut extract.
Substitutions:
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. You can also use plain Greek yogurt instead of sour cream.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.
Tips:
- Make sure to generously grease the bundt cake pan to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from falling apart.
- You can use a toothpick or cake tester to check if the cake is done. If the toothpick or tester comes out clean, the cake is ready.
Notes:
This recipe makes a moist and flavorful cake that is perfect for any occasion. It’s easy to make and can be customized to your liking. Don’t be afraid to experiment with different ingredients and flavors!
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can use a white cake mix or a butter cake mix instead of a yellow cake mix.
Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cake.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until ready to serve.
Personal Thoughts:
This Italian Cream Bundt Cake with Cake Mix recipe is one of my go-to dessert recipes. It’s easy to make and always turns out moist and delicious. I love the combination of coconut and pecans in the cake, and the buttermilk and sour cream add a tangy flavor that balances out the sweetness. I highly recommend giving this recipe a try!
