Sock-It-To-Me Bundt Cake Recipe

sock it to me cake
Diana Rattray
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 12 Servings
Ratings (29)

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.

What You'll Need

  • 1 box yellow cake mix
  • 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 brown sugar
  • 1/4 cup water
  • 1 cup powdered sugar
  • 2 tablespoons milk or light cream
  • 1/4 teaspoon vanilla extract

How to Make It

  1. Generously grease and flour a Bundt cake pan. Heat the oven to 375 F (190 C/Gas 5).
  2. 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.
  3. In a large mixing bowl with an electric mixer, combine the 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. Beat on high speed for 2 minutes longer.
  1. Pour about two-thirds of the batter (about 3 cups) into the prepared Bundt cake pan. Sprinkle the cinnamon and pecan mixture in the center of the batter and carefully drop and spread remaining batter evenly over the pecan mixture.
  2. Bake the cake for 35 to 45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on a rack for 25 minutes. Carefully remove from pan.

Glaze

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. Drizzle the glaze over the cooled cake.

Nutritional Guidelines (per serving)
Calories 373
Total Fat 18 g
Saturated Fat 4 g
Unsaturated Fat 10 g
Cholesterol 81 mg
Sodium 316 mg
Carbohydrates 49 g
Dietary Fiber 1 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)