Italian Wedding Cake

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Lightly coat 2 (8-inch) cake pans with cooking spray; set aside.
3. 3
   In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts.
4. 4
   Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed.
5. 5
   Beat on medium speed for 2 minutes.
6. 6
   Fold in crushed pineapple, coconut, and 1 cup pecans.
7. 7
   Divide batter into 2 prepared cake pans.
8. 8
   Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean.
9. 9
   Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
10. 10
    In a small bowl, stir together remaining 1 cup pecans and frosting.
11. 11
    With a serrated knife, cut both cakes horizontally to make 4 layers.
12. 12
    Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer.
13. 13
    Use remaining frosting to frost the entire outside of cake.
14. 14
    Slice and serve.