Italian Cream Bombs
Italian Cream Bombs are soft and tender vanilla cake bites filled with a creamy filling, coated in toasted coconut and chopped pecans.
Servings: 24 pieces
Calories: 150kcal
Ingredients
For the Bombs (Dough or Cupcake Base)
- 1 box white or vanilla cake mix or homemade vanilla cupcake batter
- ½ cup shredded sweetened coconut
- ¼ cup chopped pecans toasted
- ¾ cup buttermilk
- ½ cup vegetable oil
- 3 pieces eggs
For the Cream Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup whipped topping (Cool Whip or homemade)
- 2 tbsp coconut flakes optional, or finely chopped pecans folded in
For Rolling or Topping
- Powdered sugar
- Toasted coconut
- Extra chopped pecans
- White chocolate drizzle optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cake mix, eggs, oil, buttermilk, coconut, and pecans. Stir until just blended.
- Spoon the batter into greased or lined mini muffin tins or a donut hole pan.
- Bake for 15–18 minutes until golden and set. Ensure they cool completely.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla and stir until fully incorporated.
- Fold in whipped topping and the optional coconut/pecans if using. Chill for at least 30 minutes.
- Use a piping bag with a small round tip to fill each cooled cake ball from the bottom or side.
- Alternatively, slice them in half and use the creamy filling to create sandwich-style whoopie pies.
- Dust with powdered sugar, roll the sides in toasted coconut or chopped pecans, or drizzle with melted white chocolate.
Notes
Italian Cream Bombs are perfect for gatherings and offer a nostalgic flavor. Store them in an airtight container in the fridge for up to a week or freeze for up to three months.