Texas Sheet Cake Bundt Cake Recipe
A moist chocolate Bundt cake layered with pecan-infused frosting. Combines Texas Sheet Cake simplicity with a festive presentation in under an hour. Features Southern flavors with no complicated steps.
- Prep Time: 30
- Cook Time: 40
- Total Time: 70
- Yield: 1 (10-inch) Bundt cake 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box chocolate cake mix (13.25 oz)
1 ¼ cups milk
⅓ cup butter (melted)
3 large eggs
Chocolate Pecan Frosting:
½ cup butter
2 tbsp cocoa powder
3 tbsp milk
2½ cups powdered sugar
⅓ cup chopped pecans
Instructions
Preheat oven to 350°F
Combine cake mix, milk, melted butter, and eggs in medium bowl until smooth
Grease Bundt pan thoroughly; pour batter into pan
Bake 35-40 minutes until toothpick inserted shows crumbs only
Cool 10 minutes in pan, then invert onto serving plate
Melt butter, cocoa powder, and milk in saucepan; remove from heat
Add powdered sugar to butter mix and whisk until smooth
Fold in chopped pecans
Pour frosting over warm cake and let set
Notes
Substitute ½ cup vegetable oil for butter if needed
Add ½ tsp vanilla extract to batter
Use 1 tsp cinnamon in frosting for smoky flavor
Oven temperature may vary with different pan materials
Microwave 10-15 seconds per slice to reheat
Serving in 1½” thick wedges maximizes frosting coverage
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 35mg