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White Texas Sheet Cake Bundt Cake Recipe

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There may be some of you that are not chocolate lovers and although I can’t imagine that, I am also here to give you awesome recipes too.  A Texas Sheet Cake is traditionally chocolate with a cooked chocolate frosting that can or cannot contain chopped pecans.  Most of the time you will see it baked in a sheet pan {sheet pan… sheet cake} but you know I like to make Bundt cakes.  So I decided to give you a vanilla version of this crowd pleasing cake.  That is how this White Texas Sheet Bundt Cake Recipe was born!  

Do you love Bundt Cakes?  Try this Boston Cream Pie Poke Bundt Cake!

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

3 Reasons to Fall in Love with this Bundt Cake

  1. It starts with a cake mix but is anything but ordinary.  With the addition of melted butter and sour cream to the batter, as well as the cooked pecan frosting…this cake is mouthwatering delicious.
  2. Baking a sheet cake in a Bundt pan elevates the cake into something new, fun and totally unexpected but equally as awesome.
  3. White cake is something that everyone loves.  This White Bundt Cake is one that you can take anywhere and know it will be a crowd pleaser!

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

Ingredients Need to Make this White Sheet Cake Bundt Cake

  • White Cake Mix-Vanilla cake mix will also work great.
  • Milk-Added in place of water, it gives the cake an extra special flavor.
  • Butter-Used in both the cake and frosting, butter gives this cake richness.
  • Eggs-Added to bind the cake and give it the light texture you love.
  • Sour Cream-For a bit of unexpected tang in a cake that can be sweet.
  • Powdered Sugar-Used in the frosting for structure and sweetness.
  • Vanilla Extract-Added to the cooked frosting to give it great vanilla flavor.
  • Chopped Pecans-An optional ingredient that can take this cake to the next level by adding texture and flavor.

How to make a White Sheet Cake in a Bundt Pan

  1. Combine the cake mix, milk, melted butter, eggs and sour cream in a medium bowl.  Use a hand held {or stand} mixer to mix the ingredients until everything is nicely combined and you have a smooth batter.
  2. Pour the cake batter into a Bundt pan that has been liberally sprayed with nonstick cooking spray.  Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any batter}.
  3. Once the cake is baked, remove it from the oven and allow it to cool in the pan for 15 minutes.  After 15 minutes, run a knife around the edges of the pan and invert it onto your serving plate.
  4. Once the cake is cool, turn your attention to the frosting.  Combine butter and milk in a medium saucepan over medium heat and cook until melted.  Remove from the heat and add the powdered sugar.  Whisk until the powdered sugar is completely incorporated and the frosting is smooth.  Add the vanilla extract and whisk.  Finally, add the chopped pecans and stir to evenly distribute them throughout the frosting.

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

The last step is to pour the cooked Pecan Frosting over the top of the cake.  If you need to spread it out slightly you can.

Add a few whole pecans around the edge of the cake, if desired.

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

White Sheet Cake Recipe Variation:

Do you love almonds?  Turn this cake into Almond White Sheet Cake with just a few tweaks.  Make and bake the cake according to directions.

Add almond extract in place of vanilla extract and chopped almonds instead of chopped pecans.

This will give you a wonderful almond flavored White Sheet Cake that everyone will love.

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

How to Store your White Sheet Cake Bundt Cake

This White Sheet Cake can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 5 days.

Serving this cake cold gives the cake a different texture which my husband loves better than any other way.

Can I freeze this White Sheet Cake Made with a Cake Mix?

Yes, you can freeze this White Sheet Cake that is made with a cake mix.  To get the best result I would freeze the cake alone for up to 3 months and frost before serving.

White Texas Sheet Cake Bundt Cake Recipe featured by top US dessert blogger, Practically Homemade

Do you love Easy & Delicious Bundt Cakes?  Try these recipes…

White Sheet Cake Bundt Cake Recipe

A traditional White Sheet Cake with pecan frosting is made with a cake mix and given a twist by being baked in a Bundt pan.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
Calories: 382kcal
4.98 from 38 votes
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Ingredients

Cake

  • 1-15.25 ounce box white cake mix
  • 1 ¼ cups milk I used 1%
  • cup butter melted
  • 3 eggs
  • ¼ cup sour cream room temperature

White Pecan Frosting

  • ½ cup butter
  • 2 tablespoons milk I used 1%
  • 2 ¼ cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • cup chopped pecans

Instructions

Cake

  • Preheat oven to 350 degrees. Spray Bundt pan liberally with nonstick cooking spray.  Set aside.
  • To prepare cake batter:  Combine cake mix, milk, melted butter, eggs and sour cream to medium bowl and stir either by hand or with hand held {or stand} mixer until well combined.  Pour prepared batter into greased Bundt pan.
  • Bake in preheated oven for 30-35 minutes or until toothpick inserted in center comes out with only a few crumbs.  Cool in pan for 15 minutes and then invert onto cake plate and cool completely.

White Pecan Frosting

  • Combine the butter and milk in a medium saucepan over medium heat and whisk until the mixture has melted.  Remove from heat, add powdered sugar and whisk until smooth. Add vanilla extract and whisk to combine. Add chopped pecans and stir until completely incorporated.
  • Pour frosting over cooled Bundt cake. 
  • Let frosting set and serve.  Keep your Texas Sheet Cake Bundt Cake covered with plastic wrap at room temperature or refrigerated for up to 4 days.

Notes

  • Cake can be frozen for up to 3 months.  I suggest freezing without frosting.  Frost after defrosting and before serving.
  • If you love almond flavor, substitute almond extract for the vanilla extract and chopped almonds for the chopped pecans.

Nutrition

Serving: 1slice | Calories: 382kcal | Carbohydrates: 72g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 428mg | Potassium: 135mg | Fiber: 1g | Sugar: 51g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 1mg
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2 Comments

  1. Why is milk not mentioned in the cake batter list, only in the frosting list of the white Texas sheet cake Bundt pan ? Also for the chocolate Texas sheet cake in a Bundt pan , should we use milk of water. . Also going to try the Better than Anything Bundt cake. They all sound good. Thanks!

    1. The milk was accidentally left out of the recipe part of the post. I apologize and have made the correction to both it and the butter. With a cake mix you can substitute milk for the water in almost any recipe for a bit of a richer flavor. I hope you enjoy all of the Bundt cakes. They are my favorites.

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