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–+ servings

Sock-It-To-Me Cake

Teresa Ambra
Scrumptious coffeecake or dessert cake with a pecan streusel filling and glazed icing. Uses a bundt pan and starts with a boxed cake mix. This cake is terrific for family, company or holiday breakfasts or dinners.
3.88 from 8 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes/Breakfast
Cuisine American
Servings 16

Ingredients
  

CAKE:

  • 1 pkg. Duncan Hines Butter Cake Mix reserve 2 tbsp. cake mix for filling
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/3 cup canola oil
  • 4 large eggs

FILLING:

  • 2 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 cup nuts chopped, (I used pecans)
  • 2 tbsp. reserved cake mix

GLAZE:

  • 1 cup powdered sugar (see note below)
  • 2 tbsp. milk

Instructions
 

CAKE:

  • Combine cake mix, sour cream, sugar, water, oil and eggs in a bowl with an electric mixer.
  • Cream until smooth.
  • Place half 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.

FILLING:

  • Remove 2 tablespoons cake mix and place it in small mixing bowl with brown sugar, cinnamon and chopped pecans or walnuts.
  • Set aside.

GLAZE:

  • Blend powdered sugar and milk (or water) and drizzle glaze over cooled cake.
  • (See note below for a different glaze).

Notes

NOTE: Duncan Hines now recommends using ½ can of vanilla frosting and microwaving it about 10-15 seconds until it is soft enough to drizzle over the cake.
Recipe adapted from Duncan Hines.
© Can’t Stay Out of the Kitchen
Keyword breakfast, cake, cinnamon, coffee cake, dessert
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