"This is a bride's cake. It was served at a very dear friends wedding." — BOSQUE
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drained crushed pineapple
1 (8 ounce) package
cream cheese, softened
I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first, but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake, I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended, including the frosting. Even avowed pineapple haters liked this cake.
I made this cake for Mother's Day and was unimpressed. I couldn't taste the coconut or pineapple, which made it quite boring. Won't make again.
I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten".
I tripled the recipe made it in 2 14" square pans. The changes that I made were using 2 large cans of crushed drained pineapple. I cut the amount of pecans in half in the batter. Left them out of the frosting and coated the outside wall of the cake in crushed pecans. I decreased the sugar by one half of a cup. I also added a package of dream whip to the batter. It really was very moist and delicious. I may use this recipe for my friends upcoming fall wedding cake!
This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and perfect..so smooth in fact that I couldnt bring myself to mix in the chopped pecans but instead sprinkled them over the top and sides of the cake as a garnish. I also prepared it as a two 9 inch layer cake, instead of the three 8 inch layer which worked very well. My whole family loved it, even my sisters 3 yr old son :) I would defintely recommend this cake!
I have been cooking for over 40 years and have plenty of experience baking. This is one of the best cake recipes that I have ever tried. I made it according to the directions except for changing nuts to English Walnuts because I didn't have pecans. This will be my special occasion cake from now on. Just wonderful!
Wow! Everyone loved this cake! I doubled the coconut and pineapple, left out the pecans (cuz I didn't have any on hand) and Wahlaaaahhhh. Moist, tasty, rich. I made a cream cheese flavored with real rum frosting and yummy! I'll make this one again!
SO good!! I made this cake twice recently and can't get enough of it. The 2nd time was for a baby shower and I omitted the pecans and coconut from the cake & added 1/2 cup more pineapple and WOW. I had lots of requests for this recipe at the shower.
This is the best cake I have ever made. It was delicious! I brought it to work and got compliments on it all day long. It actually tastes like those cakes you buy in expensive bakeries!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Wedding Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 555
This authentic Italian cream cake is rich and coconutty.
These buttery bites are delicious with coffee or tea.
See how to make a 5-star pineapple upside-down cake.