Italian Cream Dump Cake
Oh darling, have I got a treat for you! This Italian Cream Dump Cake is like taking a trip to Italy without the hassle of packing, airports, or, you know, actually leaving your kitchen.
Picture this: all the rich, decadent flavors of a classic Italian Cream Cake—coconut, pecans, cream cheese—but without breaking a sweat. I mean, who has time for complicated recipes when there’s Netflix to binge and naps to take?
Now, I’ll admit, I’m no Nonna, but even she’d approve of this delicious shortcut. Just dump, bake, and voilà! You’ve got yourself a cake that’s fancy enough for a special occasion but easy enough for those days when you can barely muster the energy to put on pants.
So go ahead, indulge that sweet tooth and impress everyone with your “effortless” baking skills. They don’t need to know how simple it really was—your secret is safe with me!
Italian Cream Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 box white cake mix
- 1 14-ounce can sweetened condensed milk
- 1 cup crushed pineapple drained
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 8-ounce package cream cheese softened
- 1/2 cup unsalted butter melted
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish like you mean it—this cake's sticking power is as strong as your resolve to have a second helping.
- Layer the goods: Start by sprinkling the coconut and chopped pecans evenly over the bottom of the baking dish. Think of it as a crunchy welcome mat for the rest of the ingredients.
- Mix the wet stuff: In a large bowl, beat together the cream cheese and sweetened condensed milk until smooth and slightly fluffy. Add the eggs, milk, vanilla extract, and almond extract. Beat until combined—try not to eat it all before it goes into the cake.
- The dump: Pour the wet mixture over the coconut and pecans. Then, sprinkle the dry cake mix evenly over the top. Don’t stir! You’re creating layers of flavor here, not a cake mix smoothie.
- Top it off: Drizzle the melted butter over the dry cake mix, making sure to cover as much as possible. The butter is what’s going to give you those golden, crispy bits on top that make this cake irresistible.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set. The smell alone should make you question why you don’t make this every week.
- Cool slightly before serving. Or don’t. Who are we kidding? Just grab a spoon.
Notes
Nutrition
Diva's Finishing Flourishes
Limoncello Twist:
Substitute half of the milk with Limoncello liqueur for a zesty, boozy kick that’ll have you singing “That’s Amore” before dessert is done.
Nutty Swap:
Replace the pecans with pistachios for a green-hued nutty twist that adds a little extra crunch and color.
Chocolate Drizzle:
Melt some dark chocolate and drizzle it over the top after baking for a luxurious finish that turns this cake into a full-on indulgence.
Presentation Suggestions:
Serve this Italian Cream Dump Cake with a dollop of whipped cream on the side and a light dusting of powdered sugar on top, like it’s wearing its Sunday best.
For an added touch, garnish with a few toasted coconut flakes and a sprig of mint.
Place it all on a rustic wooden board—because nothing says “I tried” like a stylish serving platter.
Bonus points if you can whip out some espresso to serve alongside; your guests might just think you’ve been moonlighting as a pastry chef in Italy.
Ready to impress without the stress?
Grab your ingredients and let’s dive into this easy, yet oh-so-delicious Italian Cream Dump Cake!
Trust me, your taste buds (and your guests) will thank you.
Bake it now, and enjoy a slice of la dolce vita!
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