Heres a classic and delicious recipe for a Sock-It-To-Me Cakea buttery, tender bundt cake with a cinnamon and pecan swirl. Its a true Southern dessert favorite!
Ingredients
For the Cake:
1 box 15.25 oz yellow cake mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup granulated sugar
1/4 cup water
4 large eggs
1 teaspoon vanilla extract
For the Filling:
1/2 cup chopped pecans
2 teaspoons ground cinnamon
2 tablespoons brown sugar
For the Glaze:
1 cup powdered sugar
23 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Prepare the Cake:
Preheat Oven: Preheat your oven to 350F 175C. Grease and flour a 10-inch bundt pan.
Mix the Batter: In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, granulated sugar, water, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 23 minutes until smooth and creamy.
Prepare the Filling:
In a small bowl, mix together the chopped pecans, cinnamon, and brown sugar.
Assemble the Cake:
Pour half of the batter into the prepared bundt pan and spread evenly.
Sprinkle the filling mixture evenly over the batter layer.
Pour the remaining batter over the filling and spread to cover.
Bake:
Bake in the preheated oven for 5060 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 1015 minutes before inverting onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Glaze the Cake:
Once the cake is fully cooled, drizzle the glaze evenly over the top.
Tips:
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For an extra nutty flavor, toast the pecans before adding them to the filling.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Enjoy your classic and irresistible Sock-It-To-Me Cake!