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Delicious Easy Sock It To Me Cake with cinnamon-pecan swirl and vanilla glaze

Sock It To Me Cake

A moist and buttery Southern bundt cake with a delightful cinnamon pecan swirl, perfect for sharing and reminiscing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Yellow cake mix One standard box
  • 1 cup Sour cream For moisture and richness
  • 3 large Eggs Or you can use melted butter for extra flavor
  • 1/2 cup Oil Or melted butter for extra flavor
  • 1 cup Chopped pecans For the swirl
  • 1/2 cup Brown sugar For the swirl
  • 1 tbsp Cinnamon For the swirl
  • 1 cup Powdered sugar For the glaze
  • 1 tbsp Milk For the glaze
  • 1 tsp Vanilla extract For the glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a bundt pan thoroughly.
  3. In a bowl, mix the yellow cake mix, sour cream, eggs, and oil until combined, being careful not to overmix.
Make the Swirl
  1. In another bowl, combine the chopped pecans, brown sugar, and cinnamon for the swirl mixture.
Baking
  1. Pour half of the cake batter into the prepared bundt pan.
  2. Evenly sprinkle the swirl mixture on top of the batter.
  3. Pour the remaining cake batter over the swirl mixture.
  4. Use a butter knife to gently swirl the batter together, if desired.
  5. Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Let the cake cool in the pan for 10-15 minutes before flipping it out onto a serving plate.
Make the Glaze
  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake.

Notes

This cake can be stored at room temperature for up to 3 days, in the fridge for 5-6 days, and can be frozen for up to 2-3 months.