Sock-It-To-Me Cake is is a delightful southern style coffeecake that we simply adore. I love this delicious cake! From the first moment I sunk my teeth into this satisfying cake, I was in seventh heaven. It has a luscious pecan streusel filling and lots of icing. Yay! I’ve served this cake for dessert, but more often I’ve served it as a coffeecake for breakfast. Recently, though, I took a meal to some friends in our Sunday school class who had a family member in the hospital. It required round-the-clock care from them, so I made this amazing cake for dessert.
The nice thing about Sock-It-To-Me Cake is it’s relatively easy to make. You do have to make it in a bundt pan, though. So if you’ve never used a bundt pan, I highly recommend you check out my post on Tips for Baking Cakes. A couple of recommendations: grease and flour your pan very well to prevent sticking. Make sure the cake is cooked all the way down to the bottom, so it doesn’t fall out of the pan in clumps. Use a knife and insert it all the way to the bottom. If batter still comes out on the knife, the cake is NOT done! Keep baking it until the knife comes out clean.
The first time I ever sampled this cake was for a potluck at our church in Florida, before children! I think it may have been 1979 or 1980. I remember asking Brenda Ponds for the recipe. She seemed a little startled, because the recipe came from the back of a Duncan Hines Classic Butter Golden cake mix box!
But this recipe is fantastic! When Brenda copied the recipe down for me, she omitted a few steps and ingredients. But I found the original recipe on the back of a Duncan Hines box. I made sure my copy included the missing steps and ingredients for future use.
Duncan Hines still includes this recipe on the side of the box. Even after 40 years, it’s still a big hit with all who make it. Brenda’s original recipe just used a powdered sugar icing for a glaze. The recipe now has you purchase some of their canned frosting. You soften it in the microwave prior to drizzling over the top.
This is the first time I’ve ever actually made this recipe with the canned frosting instead of the powdered sugar icing. Both ways work wonderfully well. I will say the icing from the can is thicker than any powdered sugar icing you can make.
Sock-It-To-Me Cake has an odd name. (It may have had its origin in the old TV program “Laugh In,” from the 70s). However, the cake is absolutely wonderful. If you’re looking for a scrumptious cake for breakfast or dessert, then Sock-It-To-Me Cake should be on the menu. You will love this cake and want to make it again and again!
Sock-It-To-Me Cake is great for breakfast or dessert.
I love the delicious cinnamon-pecan streusel in the middle of the cake.
This recipe is relatively easy because it starts with a boxed cake mix.
This close up shows the texture of Sock-It-To-Me Cake.
Here’s what I did.
I used these ingredients.
Remove two tablespoons cake mix and put in a small mixing bowl. Add cinnamon, brown sugar and pecans. Stir to combine and set aside.
Place cake mix, oil, eggs, water, sugar, and sour cream in a mixing bowl.
Mix with an electric mixer until smooth.
Grease and flour a 10-inch bundt pan. Add half of the cake batter to pan and smooth the top to even it out.
(You can see that I use a lot of Crisco shortening and flour in these pans to ensure the cake comes out properly).
Sprinkle the filling over top of the batter.
Spread remaining batter over top of filling.
Bake cake about 45-55 minutes at 375. Mine took 55 minutes before a knife inserted all the way to the bottom came out clean.
When the cake is cool, invert it onto a serving plate.
Either glaze with powdered sugar icing or soften a half can of vanilla frosting in the microwave about 10-15 seconds until it softens enough to drizzle over the cake.
Sock-It-To-Me Cake will knock your socks off! It’s a fabulous cake.
Sock-It-To-Me Cake is great for holiday breakfasts, too.
Each bite of Sock-It-To-Me Cake is so wonderful.
You will want more than one slice of this tasty cake.
Here’s the recipe.
(Recipe adapted from Brenda Ponds, when we attended First Baptist Church Indian Rocks, Largo, FL; source: Duncan Hines)
- 1 pkg. Duncan Hines Butter Cake Mix (reserve 2 tbsp. cake mix for filling)
- 1 cup sour cream
- ¼ cup sugar
- ¼ cup water
- 1/3 cup canola oil
- 4 eggs
- [b]FILLING:[/b] [br]
- 2 tbsp. brown sugar
- 2 tsp. cinnamon
- 1 cup chopped nuts (I used pecans)
- 2 tbsp. reserved cake mix
- [b]GLAZE:[/b] [br]
- 1 cup powdered sugar
- 2 tbsp. milk
- Remove 2 tablespoons cake mix and place it in small mixing bowl with brown sugar, cinnamon and chopped pecans or walnuts.
- Set aside.[br]
- Combine cake mix, sour cream, sugar, water, oil and eggs in a bowl with an electric mixer.
- Cream until smooth.
- Place [u]half[/u] of the batter in greased and floured bundt pan, then filling and remaining batter.
- Cook for 45-55 minutes at 375° (or until knife inserted in center comes out clean).
- Let cool in pan.
- Invert cake onto serving plate.
- Blend powdered sugar and milk (or water) and drizzle glaze over cooled cake.
We have always loved this marvelous cake recipe–it’s a great recipe to make for people you need to take a meal to because it has universal appeal!
Sock-It-To-Me Cake is a great coffeecake for breakfast, too. Serve with fresh fruit or as an accompaniment to a large country breakfast.
Your guests will love eating this cake for breakfast or dinner!
It’s time to dig in!