Sock it to Me Cake, made with cake mix, is super moist, tender, and decadent. A ribbon of pecans and cinnamon adorns the center!
“Sock it to me” is an expression that often means “give it to me”, and that’s exactly what you’ll be saying when you make this cake!
Sock it to Me Cake is an old fashioned cake that starts with a box of cake mix. The cake mix is doctored up with sour cream, eggs, and vanilla (plus more sugar!).
It’s baked in a bundt pan, with a ribbon of sweet cinnamon pecans in the center. And it’s topped with a simple powdered sugar glaze.
The addition of sour cream makes this cake super moist and tender. I personally love it with a steaming cup of coffee.
Don’t have a bundt pan? You can make it in a 13×9 inch pan instead! See the recipe notes for specific instructions.
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Origin of Sock it to Me Cake
The original recipe for Sock it to Me Cake was printed on the back of Duncan Hines cake mix in the early 1970s.
The name “sock it to me” comes from a popular expression at the time that meant “give it to me”. It was popularized by Aretha Franklin’s 1967 hit, “Respect”:
Find out what it means to me
Take care, TCB, oh
A little respect
(Sock it to me, sock it to me, sock it to me, sock it to me)
- You can make this in a bundt pan or a tube pan (angel food cake pan). Make sure to grease the pan well.
- When sprinkling in the pecan mixture, take care to only sprinkle it in the center of the batter. If it gets on the outside and touches the pan, it can cause the cake to stick to the pan.
- Only add enough milk to make the icing pourable. Too much milk will make the glaze thin and transparent.
- Yellow cake mix is the base of this recipe
- We’ll add sour cream, sugar, oil, and eggs to the cake mix.
- A ribbon of brown sugar, cinnamon, and pecans adorns the middle of the cake.
- The cake is topped with a mixture of powdered sugar and milk.
How to make Sock it to Me Cake with cake mix
Start by placing the cake mix, sugar, eggs, oil, and sour cream in the bowl of a stand mixer. You can also use a hand mixer.
Mix on medium speed until it forms a smooth batter.
In a small bowl, combine the brown sugar, pecans, and cinnamon.
Pour HALF of the batter into a well-greased bundt pan. You can also use a tube pan.
Top the batter with the pecan mixture. Take care to keep the pecan mixture in the center of the batter. If it touches the sides, it may cause the cake to stick to the pan.
Top with the remaining batter and bake for 45 minutes at 350°F.
Let cool for 20 minutes in the pan, then run a knife along the edges, and invert the cake onto a cooling rack.
When the cake is fully cool, whisk together the powdered sugar and milk. It should just be enough milk to make the icing pourable. If it has too much milk, the icing will be thin and transparent instead of thick and white.
Drizzle the icing over the cake, and let it sit for one hour to harden.
Can I make Sock it to Me Cake ahead of time?
Sock it to Me Cake can be made up to two days in advance of serving. Keep it covered in an airtight container until you’re ready to serve it.
Frequently Asked Questions
You can make Sock it to Me Cake a 13×9 inch pan. Pour in half the batter, top with the pecan mixture, then top with the remaining batter. Bake at 350°F for 30–35 minutes.
Add more powdered sugar to thicken icing. Conversely, add more milk to thin the icing. You want the icing to be JUST barely pourable. Icing that is too thin will run right off the cake.
Yes, you can substitute an equal amount of walnuts for the pecans. You can also leave the nuts out altogether if you prefer.
Freezing the cake
Sock it to Me Cake can be frozen for up to two months. Wrap it tightly in plastic wrap, then aluminum foil before freezing.
Defrost at room temperature overnight.
More old fashioned cakes
- Homemade Hawaiian Cake
- Old Fashioned Orange Cake
- Easy Chocolate Mayonnaise Cake
- Strawberry Crunch Cake
- Jell-O Poke Cake
- Coconut Poke Cake
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Sock it to Me Cake (with Cake Mix)
- 1 package yellow cake mix
- ¾ cup sugar
- ¾ cup oil
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 1 cup chopped pecans
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 1 tablespoons milk
- Preheat oven to 350°F. Grease a bundt cake pan or a tube pan well with cooking spray.
- Place the cake mix, sugar, oil, vanilla, sour cream, and eggs in the bowl of a stand mixer. Mix gently until combined.
- In a small bowl, combine the remaining pecans, brown sugar, and cinnamon.
- Pour half of the batter into the greased pan. Sprinkle the pecan mixture over the top, taking care to keep the mixture in the center of the batter (don't let it touch the sides). Pour the remaining batter over the pecans.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, inverting it onto a cooling rack after 20 minutes cooling in the pan.
- Once cool, whisk together the powdered sugar and just enough milk to make a pourable consistency. Drizzle the icing over the cake, let harden, and serve.
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