Go Back
+ servings
Italian Cream Cake Squares on brown platter

Italian Cream Cake Cookie Bars

Delicious Italian Cream Cake baked in a sheet pan, then cut into bars or squares.  Topped with a rich silky cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 40 squares
Calories 136kcal
Author Anne Clark


  • mixing bowls
  • electric hand mixer
  • whisk
  • measuring cup(s)
  • measuring spoons



  • 1 box Yellow cake mix
  • 1 stick Butter, softened 1 stick = ½ cup
  • 5 oz Evaporated milk (or whole milk)
  • 1 cup Unsalted chopped pecans (plus more for garnish)
  • 1 cup Shredded sweetened coconut


  • 2 cups Powdered sugar
  • 4 oz Cream cheese, softened
  • 2 tablespoons Whole milk


  • Preheat oven to 350F. Mix the cake mix, butter, and evaporated milk until well blended (an electric hand mixer works well for this step). Stir in the pecans and coconut. Spread into a greased and floured 9 x 13 cake pan. Bake for about 30 minutes or until lightly browned. Let cool completely before frosting.
  • For the frosting:  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 this step. Spread on top of cooled cookie bar crust and top with additional pecans.


When using nuts for baking, always buy unsalted nuts. These are found in the baking section of the grocery store. Don't use salted nuts found in the snack section of the store.
If you don't have time to wait for the butter to soften on the countertop, you can speed up the process by using your microwave. To quickly soften butter in the microwave, use the defrost setting (30%) and microwave in 5-second intervals until it's soft. Be careful not to melt the butter or the cookie consistency just won't be the same.
Store cookie square in the refrigerator for up to 3 days.
These bars freeze well, too.  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.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg