If you’re looking for a classic Southern dessert that never goes out of style, this Sock It to Me Cake is the recipe you need! Made with a buttery yellow cake mix, a sweet cinnamon-pecan swirl, and baked in a bundt pan, this cake is always moist, tender, and absolutely delicious. It’s the perfect cake for holidays, potlucks, or Sunday family dinners because it’s simple to make yet full of flavor. In this post, I’ll show you three different ways to top it off—whether you love a glaze or powdered sugar. No matter how you serve it, this easy Sock It to Me Bundt Cake is guaranteed to be a hit every single time!
This cake is a family favorite for sure! If you are looking for another bundt cake recipe you must try this one! Misty’s Chocolate Bundt Cake, its always a crowd pleaser!
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Ingredients
- 15.25 oz butter yellow cake mix
- chopped pecans
- brown sugar
- ground cinnamon
- eggs
- sour cream
- oil
- white sugar
- milk
- powdered sugar
- vanilla
See exact quantities in recipe card below
Instructions
To begin, preheat your oven to 350°F and grease a 10-inch Bundt cake pan. If you’d like an extra boost of flavor, you can toast the pecans on the stovetop before adding them in. Next, combine 2 tablespoons of the cake mix with the pecans, brown sugar, and cinnamon in a medium bowl, then set the mixture aside. In a large bowl, beat the remaining cake mix, eggs, sour cream, oil, sugar, and milk with an electric mixer on high speed for about 2 minutes, until smooth and well blended. After that, pour two-thirds of the batter into the prepared pan and sprinkle the pecan mixture evenly over the top. Then, spread the remaining batter gently over the pecans. Bake in the preheated oven for 42 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for 20 minutes before carefully inverting it onto a serving plate to cool completely. If you’d like to add a glaze, simply whisk together sifted powdered sugar and milk until smooth, then drizzle it generously over the cooled cake. See measurements for glaze in recipe card.
Equipment
A well stocked kitchen makes baking time so much more enjoyable! If you find yourself missing a few tools, check out my affiliate link to grab something new! A heavy duty bundt pan is a must. Try this one if you don't have one!
Storage
This cake keeps very well for 3-4 days, like most cakes! Be sure and keep it covered so it doesn't dry out. You will love it the next day just as much!
Top Tip
Be sure and let the cake cool for the full 20 minutes, but not much longer. If you greased your pan well then the cake will invert easily.
Bundt Cakes to Try
Variations
My favorite way to eat this cake is actually baked in a tube pan! Then I just add a sprinkle of powdered sugar before serving! However, sometimes you need MORE!
If baking in the bundt pan I love to add a glaze. In the pictures above you will see the thick glaze option. I have a thin and a thick glaze recipe in the recipe card below. You can decide how you want to serve it!
More Desserts to Try
Sock It To Me Cake
Equipment
Ingredients
Cake
- 15.25 ounce butter yellow cake mix
- 1 cup chopped pecans
- 2 Tablespoons brown sugar
- 2 teaspoons cinnamon
- 4 large eggs
- 1 cup sour cream
- ⅓ cup oil
- ¼ cup white sugar
- ¼ cup milk
Thin Glaze Option
- 1 cup powered sugar sifted
- 2 Tablespoons milk
Thick Glaze Option
- 2 cups powdered sugar sifted
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and grease a 10-inch Bundt cake pan. If you’d like an extra boost of flavor, you can toast the pecans on the stovetop before adding them in. In a medium bowl combine 2 tablespoons of the cake mix with the pecans, brown sugar, and cinnamon, then set the mixture aside. In an electric mixer bowl, beat the remaining cake mix, eggs, sour cream, oil, sugar, and milk on high speed for about 2 minutes, until smooth and well blended. Pour two-thirds of the batter into the prepared pan and sprinkle the pecan mixture evenly over the top. Spread the remaining batter gently over the pecans. Bake in the preheated oven for 42 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for 20 minutes before carefully inverting it onto a serving plate to cool completely. If you’d like to add a glaze, simply whisk together sifted powdered sugar and milk until smooth, then drizzle it generously over the cooled cake.
Misty Tannery says
This has been one of my favorite cakes for years! It's a nostalgic comfort dessert that will quickly become a favorite for anyone!