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.
Ingredients
Cake
- 1-15.25 ounce box white cake mix
- 1 ¼ cups milk I used 1%
- ⅓ 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
- ⅓ cup chopped pecans
Instructions
Cake
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Preheat oven to 350 degrees. Spray Bundt pan liberally with nonstick cooking spray. Set aside.
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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.
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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
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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.
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Pour frosting over cooled Bundt cake.
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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.
Recipe 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.