Grapefruit-Pecan Sheet Cake

Grapefruit-Pecan Sheet Cake Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Nothing says easy entertaining quite like serving a classic sheet cake. We love this citrus riff on the Southern standy of Grapefruit-Pecan Sheet Cake.


Makes 10 to 12 servings
Total time: 1 Hour, 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 45 Minutes


1 Ruby Red grapefruit
1 cup butter, melted
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup coarsely chopped toasted pecans
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (16-oz.) package powdered sugar


1. Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.

2. Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.

3. Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.

4. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.

5. Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.

Lisa Fain,,

Southern Living

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note