This Sock It To Me Cake is so moist and full of cinnamon flavor. Starting with a boxed cake mix, you add a sweet pecan filling and a simple glaze on top. This cake is always a hit!
Preheat the oven to 350°F. Spray a standard-sized (10-inch) bundt pan with baking spray that has flour in it (like Baker’s Joy) and set aside.
In a large bowl with an electric hand mixer, mix together the yellow cake mix (reserve 2 tablespoons on the side for the filling), sugar, brown sugar, eggs, oil, water, and sour cream until well combined for 2 minutes, and set aside.
In a medium-sized bowl, stir together the pecans, brown sugar, cinnamon, and the reserved cake mix.
Stir in the melted butter until everything is coated.
Layer half of the cake batter into the bottom of the bundt pan.
Add the filling to the center of the pan all the way around. Try your best not to touch the edges of the pan.
Spoon the remaining cake batter on top of the filling and smooth it out.
Bake for 45-50 minutes. If it seems to be browning too much on top, cover it loosely with foil. The cake is done when a toothpick inserted into the center evenly from both sides of the pan comes out clean.
Let the cake cool for 15 minutes in the pan. Then, invert the pan over a wire rack and let it cool completely.
Once the cake is cool, whisk together the powdered sugar, milk, and vanilla until smooth.
Place the bundt on your serving dish and pour the glaze on top (it will slowly drip down the sides a little).
Serve immediately, or let the glaze sit for about 30 minutes to harden slightly, then slice and serve.
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Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can double the filling if you like.
If you have trouble removing bundt cakes, either grease with shortening and cover with flour, or (my personal favorite) use the baking spray with flour in it (like Baker's Joy).
Any nuts will work as well. Just make sure you chop them up finely. Walnuts and almonds would especially be good.
Keep leftovers at room temperature for 4 days covered with plastic wrap or in an airtight container. It keeps for 1 week in the fridge again in an airtight container. It is best eaten at room temperature, so allow it to come to room temperature before eating.