Easy Italian Cream Bundt Cake with Boxed Cake Mix
Ingredients
- 1 White or vanilla cake mix (15.25 oz) Betty Crocker is my favorite
- 4 large Eggs
- 1 cup Buttermilk
- ⅓ cup oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- Top with chopped pecans optional
Almond Glaze
- 1 cup powder sugar
- 2 tablespoons milk or heavy whipping cream
- 1 teaspoon almond extract
Instructions
- Preheatyour oven to 325°F. Spray a bundt pan generously with baking spray, ensuring all the nooks and crannies are coated to prevent sticking
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, oil, and coconut extract. Mix until smooth and well-integrated—about 2 minutes on medium speed. Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean, Allow the cake to cool for 15 minutes in the pan, then invert onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, almond extract, and milk to make the glaze. The glaze should be thick but pourable; add more milk if needed.
- Drizzle the glaze over the cooled cake, letting it flow down the sides. Top with additional chopped pecans for extra crunch and beauty.
Notes
Tips:
- Top with pecans for a beautiful presentation or fold pecans in cake batter
- If you love coconut in the cake batter you can fold in 1 cup of shredded coconut or top the cake with shredded coconut