Sock-It-To-Me Bundt Cake Recipe

sock it to me cake
Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
373 Calories
18g Fat
49g Carbs
6g Protein
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 373
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 81mg 27%
Sodium 316mg 14%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 5%
Protein 6g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The phrase "sock it to me" was popular in the late 1960s and 1970s. It was a phrase used in several songs and was often featured in the comedy show, "Rowan & Martin's Laugh-In."

This popular cake is made with a cake mix, sour cream, cinnamon, and pecans, along with other ingredients. This is a nice cake to take along to a potluck or serve as a coffee cake. The cake would be delicious even without the glaze; just sift some plain powdered sugar over the cake before serving.

Ingredients

  • For the Bundt Cake
  • 1 (15 1/4-ounce) box yellow cake mix (divided)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1 cup chopped pecans
  • 8 ounces sour cream
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/4 cup granulated sugar (or more if using brown sugar)
  • 1/4 cup water
  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk (or light cream)
  • 1/4 teaspoon vanilla extract

Steps to Make It

Note: while there are multiple steps to this recipe, this bundt cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Bundt Cake

  1. Gather the ingredients.

  2. Heat the oven to 375 F (190 C/Gas 5). Generously grease and flour a bundt cake pan.

  3. In a small bowl, mix 2 tablespoons of the dry cake mix with the cinnamon, 2 tablespoons of brown sugar, and the chopped pecans; set aside.

  4. In a large mixing bowl with an electric mixer, combine the remaining cake mix with the sour cream, eggs, vegetable oil, 1/4 cup of sugar (granulated or brown sugar), and water. Beat on low speed until well blended.

  5. Beat on high speed for 2 minutes longer.

  6. Pour about two-thirds of the batter (about 3 cups) into the prepared bundt cake pan and sprinkle the cinnamon and pecan mixture in the center of the batter.

  7. Then, carefully drop and spread remaining batter evenly over the pecan mixture.

  8. Bake the cake for 35 to 45 minutes, until golden brown and a toothpick inserted in the center comes out clean.

  9. Cool in pan on a rack for 25 minutes.

  10. Carefully remove from pan.

Make the Glaze

  1. Gather the ingredients.

  2. In a small bowl combine the powdered sugar, milk or cream, and vanilla. Blend thoroughly, adding more milk or cream, as needed to make a thin glaze. 

  3. Drizzle the glaze over the cooled cake.

  4. Slice, serve, and enjoy!