Sock It To Me Cake
A delightful and easy dessert combining classic pound cake textures with rich flavors of cinnamon and pecans, perfect for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
For the Pecan Mixture
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans lightly toasted for added crunch
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a bundt cake pan.
- In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a small bowl, mix the ground cinnamon and chopped pecans.
- Pour half of the cake batter into the prepared bundt pan. Sprinkle the pecan mixture over it, then pour the remaining batter on top.
Baking
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before inverting it onto a serving plate.
Glazing
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cake before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for longer storage. Make sure ingredients are at room temperature before mixing and avoid overmixing the batter.