Grapefruit-Pecan Sheet Cake

4 Reviews
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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time:
25 Mins
Total Time:
1 Hour 45 Mins
Yield:
Makes 10 to 12 servings
By Lisa Fain, HomesickTexan.com
March 2014
RECIPE BY Southern Living

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.

Ingredients

  • CAKE
  • 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
  • Shortening
  • FROSTING
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (16-oz.) package powdered sugar

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

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Ratings & Reviews

albecl's Review

tylerkirks
March 27, 2014
The cake was very good and I reduce the powdered sugar to 2 cups. Thanks for the advice tylerkirks.

tylerkirks's Review

JoanieA
March 19, 2014
The previous review must have been meant for the chipotle sandwiches! Confusing!!! The cake is outstanding - but I reduced the powdered sugar in the frosting to two cups - it was getting entirely too sweet. I will certainly make this again.

TSKnoxville2's Review

TSKnoxville2
March 19, 2014
Recipe is very good... but too hot for most guests. I loved it, but the heat lingered too long. I would recommend either cutting the amount of chipotle peppers by half OR doing something else to reduce the heat. On a second day of eating reheated dish, I mixed one tsp of smooth peanut butter with 3 Tbsps of half-and-half.. and poured it over and under two servings of the dish. It came out a bit milder but still with heat.

JoanieA's Review

albecl
March 11, 2014
N/A