Cream Cake Recipes
This page features two indulgent cream-based cake recipes that are perfect for family gatherings, potlucks, or just a cozy baking
session at home.
The Classic Italian Cream Cake is rich, moist dessert that’s far from Italian in origin but beloved in
Southern American cuisine.
Baked in a 9x13-inch pan at 350 degrees for 35 minutes, it’s finished with a creamy frosting made from cream cheese, margarine,
confectioners’ sugar, vanilla, and more pecans.
The result? A nutty, coconut-flavored cake that’s fluffy yet decadent, ideal for frosting lover.
Complementing the first recipe is the Pineapple Cream Cake, a no-fuss option that starts with a
boxed yellow or white cake mix for simplicity.
Baked in an 11x17-inch pan at 325 degrees, the cooled cake is layered with a smooth mixture of cream cheese, vanilla instant pudding,
and milk, then topped with crushed pineapple, generous dollops of Cool Whip, and a sprinkle of chopped nuts.
This chilled, fruity delight is cut into squares for easy serving, making it a refreshing alternative to heavier cakes—think summer
picnics or light after-dinner treats.
Whether you’re a novice baker or a seasoned pro, these cream cakes are worth trying for their balance of flavors and ease of preparation.
Italian Cream Cake Recipe
Ingredients required1 stick margarine or butter
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoons soda
1 cup buttermilk
1 teaspoon vanilla
1 small can coconut
1 cup chopped walnuts
5 egg whites, stiffly beaten
Preheat oven 350 degrees
Instructions for Italian Cream Cake Recipe
Cream butter and shortening, add sugar. Beat well until mixture is smooth. Add egg yolks and beat well. Combine flour and soda, add to mixture alternating with buttermilk. Stir in vanilla, coconut and nuts. Fold and stiffly beaten egg whites. Poor in a large flat pan 9 by 13 inches greased and floured. Bake 35 minutes. When cool frost with cream cheese frosting. Frosting: 1 to 8 oz package of cream cheese, softened, 1/2 stick margarine, 1lb confectionery sugar, 1 teaspoon vanilla, 1 cup chopped pecans. Beat until fluffy.
Pineapple Cream Cake
Ingredients requiredone package yellow or white cake mix
1-8 Oz package cream cheese
1 box vanilla instant pudding
1 cup milk
1 large can of crushed pineapple
1 large and 1 small Cool Whip
3/4 cup chopped nuts
Preheat oven 325 degrees
Instructions for Pineapple Cream Cake Recipe
Mix cake mix according to directions and bake on the 11 by 17 inch greased pan. When it is cool, beat cream cheese until smooth. Add pudding mix and milk and beat until smooth and thick. If too thick add a little milk. Spread over the cake. Then spread pineapple over the pudding mixture. Cover with Cool Whip and sprinkle nuts over the top. Cut in squares and serve.
