Italian Wedding Cake

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Anniversary Party

Rated: 4 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
31 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 15 min
Inactive Prep: 20 min
Cook: 31 min
Total:: 1 hr 6 min

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Ingredients

1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 1/4 cups buttermilk
3 egg whites
1 tablespoon vanilla extract (recommended: McCormick)
1/4 teaspoon almond extract (recommended: McCormick)
1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
1/2 cup sweetened flake coconut (recommended: Baker's)
2 cups chopped pecans, divided (recommended: Diamond)
2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Directions

Preheat oven to 350 degrees F.

Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.

In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.

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Comments & Reviews

recipe Italian Wedding Cake
Lora Jacksonville, FL 10-12-2009
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Easy and Wonderful
Rated: 5 stars out of 5

I used this recipe but only made it a 2 layer cake. It was easy and by using her idea to put it in the refrigerator it... didn't crumble. I will make it again and I did put it on Facebook where friends said they were going to make it.Read more
recipe Italian Wedding Cake
L Austin, TX 10-06-2009
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Maybe I'm not a baker
Rated: 3 stars out of 5

I should have read the reviews first. My cake did crumble and the icing was a little bit too sweet for my taste. I think... I should have waited longer than the recommended 10 minutes before inverting to the cooling racks. I should have used parchment paper on the bottom pans as well. The idea of firming it up in the fridge before cutting in half and icing would have helped. There was no way I could have cut the crumbled cake into a four layer cake. The ideas on how to help firm this cake up by adding oil and chopping the nuts finer for the cake, and to make homemade cream cheese frosting would probably fix my problems. I would have liked a much denser cake as well. Like the pudding / liquid oil cake type. Hats off to the people who were so successful with this reciepe. I have to give Sandra Lee the benefit of the doubt because there were far more successes than the few of us who had trouble.Read more
recipe Italian Wedding Cake
Krista Coralville, IA 09-23-2009
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Had to throw it away
Rated: 1 stars out of 5

I followed the recipe to the tea and it turned out bad. It was my first attempt at a 4 layer cake and the layers fell apart... as I tried to work with them and crumbled as I tried to ice them. None of my family members could stand it and it had to be thrown away - what a waste as it is an expensive cake to make. If you make it I would reccommend that you do it as a 2 layer cake. Read more
recipe Italian Wedding Cake
VALERIE BATESVILLE, AR 08-03-2009
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WONDERFUL!!!
Rated: 5 stars out of 5

I have made this cake exactly by the recipe several times. Each time I get rave reviews!! People at work now request I make... this cake when we have special occasions. Thanks Sandra for such an easy and tasty recipe!Read more
recipe Italian Wedding Cake
Vicki Nuevo, CA 05-14-2009
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Something different than the norm
Rated: 5 stars out of 5

This is a great cake! I bake quite a bit, and I am constantly looking for different and unusual recipes. The pineapple... (juice included) makes it so moist. The only thing different that I did was add toasted coconut to the top of the cake after it was frosted. It gave it a nice texture and great flavor. Read more
recipe Italian Wedding Cake
Janis PeWee Valley, KY 05-13-2009
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A VERY rich cake
Rated: 5 stars out of 5

It was yummy! And to the others who weren't sure about adding the juice from the crushed pineapple, add it! It DOES make a... difference in moistness. When it's ready to serve, just make sure you slice it THINLY, lol. Like I and some others have said, it's very sweet, and dense. But it IS 'oh so good'. Thankyou, Sandra!Read more