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Overhead of Sock It To Me Cake on white plate with pecans
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4.28 from 76 votes

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. 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Southern
Servings: 16 servings
Calories: 317kcal

Equipment

  • Bundt Pan

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