Old-Fashioned Sock-It-To-Me Cake
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Servings: 12–16
Ingredients
Cake
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- ¼ cup granulated sugar
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract (optional, for extra flavor)
Cinnamon-Pecan Filling
- 1 cup chopped pecans
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
Vanilla Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan.
2. Make the Batter
In a large bowl, combine:
- Cake mix
- Sour cream
- Vegetable oil
- Sugar
- Eggs
- Cinnamon
- Vanilla
Beat with an electric mixer for 2–3 minutes until smooth.
3. Make the Filling
Mix together:
- Pecans
- Brown sugar
- Cinnamon
4. Assemble
- Pour half of the batter into the prepared Bundt pan.
- Sprinkle the pecan filling evenly over the batter, avoiding the edges.
- Carefully spread the remaining batter over the top.
5. Bake
Bake for 45–55 minutes, or until a toothpick inserted into the cake (away from the filling) comes out clean.
6. Cool
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Glaze
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Nut Information
Contains
- Tree nuts (pecans)
- Eggs
- Milk (sour cream)
Nut-Free Version
Simply omit the pecans. Increase the brown sugar to ¾ cup for a sweet cinnamon swirl without nuts.
Allergy Note
Always check packaged ingredients, such as the cake mix, for allergen warnings if serving someone with food allergies.
Storage
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for Success
- Grease every crevice of the Bundt pan to prevent sticking.
- Don’t overmix the batter after it’s smooth.
- Allow the cake to cool before glazing so the glaze doesn’t melt off.
- Toast the pecans before using them for even richer flavor.
Variations
Cream Cheese Filling
Mix:
- 8 ounces softened cream cheese
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
Spread over the first layer of batter before adding the pecan mixture.
Butter Pecan
Replace the yellow cake mix with a butter pecan cake mix for a richer flavor.
Caramel Version
Drizzle caramel sauce over the finished cake instead of vanilla glaze.
Extra Cinnamon
Increase the cinnamon in the filling to 1 tablespoon for a bolder spice flavor.
Frequently Asked Questions
Q: Why is it called “Sock-It-To-Me” Cake?
The cake became popular in the 1970s. Its name came from the phrase “Sock it to me,” a popular expression at the time, suggesting something exciting or impressive. The cake earned the name because of its rich cinnamon-pecan filling hidden inside.
Q: Can I make it ahead of time?
Yes. In fact, the flavor often improves after sitting overnight.
Q: Can I use walnuts instead of pecans?
Absolutely. Chopped walnuts make a great substitute.
Q: Do I have to use a Bundt pan?
A Bundt pan is traditional, but you can also use a 9×13-inch baking dish. Baking time may be slightly shorter, so begin checking for doneness around 35–40 minutes.
Q: Why did my cake stick to the pan?
Bundt cakes are prone to sticking if the pan isn’t thoroughly greased and floured. Letting the cake cool for about 15 minutes before turning it out also helps it release cleanly.
Approximate Nutrition (per serving, based on 16 servings)
- Calories: 330
- Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 40 g
- Sugar: 25 g
- Protein: 5 g
- Fiber: 1 g
- Sodium: 300 mg
