Grapefruit Pecan Sheet Cake

Grapefruit Pecan Sheet Cake

The source for today’s recipe is Southern Living Magazine. Easy, full of flavor, and moist. Delicious citrus flavor and incredibly moist, this cake is a winner. One stick of butter and one cup of sugar was sufficient. January is a great time to buy Ruby Red grapefruit. Kroger has organic ones for 50 cents each. That’s the motivation for this recipe!

Yields: 12 servings



  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.