Chocolate Bundt Cake using Cake Mix

4.08 from 746 votes

Chocolate Bundt Cake using Cake Mix

Everything you love about a traditional Texas Sheet Cake made with a cake mix and served in a Bundt pan. This Texas Sheet Cake Bundt Cake is awesome x10!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 505kcal

Author: June Albertson-Dick

Ingredients

Cake

1 box chocolate cake mix {13.25 ounces}
1 ¼ cups milk
⅓ cup butter {melted}
3 large eggs

Chocolate Pecan Frosting

½ cup butter
2 Tablespoons cocoa powder
3 Tablespoons milk
2 ½ cups powdered sugar
⅓ cup pecans {chopped}

Instructions

Cake

Preheat the oven to 350 degrees.
To prepare cake batter: Combine cake mix, milk, melted butter and eggs to medium bowl and stir either by hand or with hand held mixer until well combined. Spray your bundt pan liberally with nonstick cooking spray and pour the batter into greased Bundt pan.
Bake in preheated oven for 35-40 minutes or until toothpick inserted in center comes out with only a few crumbs {but no raw cake batter}. Cool in pan for 10 minutes and then invert onto cake plate and cool completely.

Chocolate Pecan Frosting

Combine the first butter, cocoa and milk in a small saucepan over medium heat and whisk until the mixture has melted. Remove from the heat, add the powdered sugar and whisk until smooth. Add the chopped pecans and stir until they are completely incorporated.
Pour the frosting over Bundt cake {it may still be slightly warm}.
Let the frosting set and serve. Keep your Texas Sheet Cake Bundt Cake covered with plastic wrap and refrigerated for up to 4 days.

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