Italian Cream Cake Cookie Bars are made with cake mix and are easy to make! With a homemade cream cheese frosting, they taste just like the classic cake with coconut and pecans but in fun bars that are great for Easter, Mother’s Day brunches, and even Christmas in July parties. One of our favorite Spring desserts for a crowd or keep them for yourself – freezer friendly!
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Hello and welcome to My Kitchen Serenity! These cookie bars are made from cake mix! The ingredients form a chewy, cookie-like crust. After cooling, spread the rich homemade cream cheese frosting on top. It’s the easiest Italian Cream Cake ever! It’s rich and decadent just like the original layered cake.
Are you a fan of dessert bars? You may also want to try my Easy Blonde Brownies! Now let’s get back to these tasty cookie bars 🙂
Why We Love This Recipe
These Italian Cream Cake Bars have all the flavor of the familiar Italian cream cake recipe without all the steps. Just make, bake, frost, and cut into squares or bars! This dessert is simple to make yet special enough for holidays and parties.
The batter consists of yellow cake mix, pecans, coconut, butter, and milk. These ingredients form a chewy, cookie-like crust. After cooling, spread the homemade cream cheese frosting on top. These Italian Cream Cake Cookie Bars remind me of the day we were married because we had an Italian Wedding Cake at our reception.
Ingredients for Cookie Bars
- Yellow Cake Mix (1 box)
- Butter (1 stick)
- Chopped Pecans (1 cup)
- Shredded Sweetened Coconut (1 cup)
- Evaporated Milk (5 oz)*
Ingredients for Cream Cheese Frosting
- Powdered Sugar (2 cups)
- Cream Cheese (4 oz)
- Milk (2 Tbsp)
*Whole milk works just as well as evaporated milk if you prefer to use it instead.
How to Make Cake Mix Cookie Bars
Mix the cake mix, butter, and milk until well blended. Stir in the pecans and coconut. Spread into a greased and floured 9 x 13 pan. Bake at 350 for about 30 minutes or until lightly browned.
While the cake is baking, make the cream cheese frosting by mixing the powdered sugar and softened cream cheese with a little milk. Add just enough milk, about 2 tablespoons, to get the consistency of honey. A whisk works great for getting the right consistency.
Cool the cake completely then spread cream cheese icing on top. Cut into bars or squares.
Storing Cookie Bars
Any leftovers should be refrigerated due to the cream cheese frosting. These bars can be frozen as well.
How to Freeze
Store these frosted cookie squares in an airtight container or ziptop freezer bag in the freezer for up to 3 months. I like to wrap them in plastic wrap first then place them inside a zipper-top bag. This keeps the cookie bars fresh and prevents ice crystals from forming. When ready to eat, thaw desired amount of cookie bars on the counter.
If you try these delicious cookie bars, please let me know in the comments below.
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Italian Cream Cake Cookie Bars
Ingredients
- 1 box Yellow cake mix
- 1 stick Butter, softened
- 1 cup Chopped pecans
- 1 cup Shredded sweetened coconut
- 5 oz Evaporated milk (or whole milk)
- 2 cups Powdered sugar
- 4 oz Cream cheese, softened
- 2 tbsp Whole milk
Instructions
- Mix the cake mix, butter, and milk until well blended. Stir in the pecans and coconut. Spread into a greased and floured 9 x 13 pan. Bake at 350F for about 30 minutes or until lightly browned.
- For the icing: Mix the powdered sugar and softened cream cheese with a little milk. Add just enough milk, about 2 tablespoons, to get the consistency of honey. A whisk works great for getting the right
- Cool the cake completely then spread cream cheese icing on top.
Notes
If you make this dessert, please let me know! I’d love to hear from you!
You may also want to try these delicious dessert recipes:
Chocolate Trifle with Brownies and Toffee
