All-American Sheet Cake

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

15 servings

Updated: Nov. 04, 2023
My sweet and tangy sheet cake piled with fresh whipped cream and juicy fruit is so good, you might just want to eat it for breakfast. —James Schend, Dairy Freed

Ingredients

  • 1 package white cake mix (regular size)
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 3 large eggs, room temperature
  • 2 to 3 cups sweetened whipped cream
  • 3 to 4 cups assorted fresh fruit

Directions

  1. Preheat oven to 350°. Combine cake mix, buttermilk, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack.
  3. Spread whipped cream over cake; top with fruit. Store in the refrigerator.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 257 calories, 15g fat (5g saturated fat), 56mg cholesterol, 261mg sodium, 29g carbohydrate (14g sugars, 0 fiber), 4g protein.