Sock It To Me Cake
This Southern Sock-It-To-Me Cake recipe pairs a moist and buttery cake texture with a cinnamon brown sugar pecan swirl that is to die for! The vanilla glaze brings it all together perfectly.
Servings: 16 servings
Calories: 317kcal
Equipment
Ingredients
For the Cake Batter (Or to make from scratch, make my Sour Cream Cake)
- 1 box yellow butter cake mix 15.25 ounces
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 4 large eggs
- 1/4 cup room temperature water
For the Pecan Filling
- 1 cup chopped pecans
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Glaze
- 1 cup confectioner's sugar
- 1 1/2 tbsp milk
Instructions
- Preheat oven at 350. Liberally spray a 10-cup bundt pan with non-stick baking spray.
- In a large bowl, whisk together cake mix, sour cream, vegetable oil, sugar, eggs along with ¼ cup of room temperature water until completely smooth.
- Pour 2/3rds of batter into prepared bundt pan.
- In a small bowl, whisk together pecans, brown sugar, cinnamon and nutmeg until combined. Evenly pour the filling over the batter then add the remaining cake batter over the top.
- Bake for 35-45 minutes then cool for 25 minutes.
- Whisk together confectioners sugar and milk and drizzle over cake and serve.
Notes
Because of the pecans in this cake, they can sometimes slide as they bake so make sure you really grease the outside of your bundt pan to make sure the cake doesn't stick.
Nutrition
Calories: 317kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 264mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg