Sock It To Me Cake

5 from 1 vote

A moist and tender bundt cake made with butter cake mix, a cinnamon-pecan swirl, and finished with a sweet glaze. Perfect for holidays, gatherings, or anytime you want an easy Southern classic!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: bundt cake, cake, cinnamon

Servings:

Calories: 137kcal

Author: Misty Tannery

Equipment

1 Bundt Pan

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.

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