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
  • 1 cup Shredded sweetened coconut
  • 2 cups Powdered sugar
  • 4 oz Cream cheese, softened
  • 2 tablespoon Whole milk


  • 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 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 (a whisk works well for this step). 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.


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