White Sheet Cake Bundt Cake Recipe

4.89 from 43 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 382kcal

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.

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.

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.