Sock It To Me Cake {With Cake Mix}

Best, classic, soft, moist, quick, easy sock it to me cake recipe with cake mix, homemade with simple ingredients. It has a cinnamon pecan streusel filling and is topped off with a vanilla glaze.

This cake has been in the family for generations. It starts off with a yellow cake mix because you all know how much I love Doctored Cake Mix Recipes (Desserts). They are so quick and convenient plus they taste delicious.

What is Sock It To Me Cake?

It’s a vintage, old fashioned cake from the 1970’s and is supposed to have Southern roots. It’s a doctored cake mix recipe, which was very popular trend around that era. Basically, it’s a yellow butter cake with a layer of cinnamon pecan filling (similar to a streusel filling) in the middle and a vanilla glaze on top. It’s a cross between a coffee cake and vanilla cake. Another piece of history behind this cake is that the unique name was inspired by some popular songs and comedy shows in that time period.

Key Ingredients

• Yellow cake mix– This cannot be replaced with gluten free or low fat box cake mixes.
• Eggs– These add flavor, color and fluffiness to a cake.
• Butter– This should be unsalted and at room temperature.
• Sour cream– This adds moisture.
• Sugar– Brown sugar, powdered sugar and granulated sugar are all used in this recipe in some form or another.
• Extracts– Rum and vanilla extracts are both used.
• Cinnamon- This adds a little spice and wonderful aroma.
• Pecans- These should be toasted and finely chopped.

How to make easy Sock it To Me Cake recipe with cake mix box?

1. Prepare cake batter– Mix together butter, eggs, sour cream, sugar, extract, cake mix.
2. Spread half the batter– In a bundt pan.
3. Make cinnamon pecan streusel filling- By mixing together brown sugar, granulated, cinnamon powder, chopped pecans.
4. Sprinkle topping– On top of the cake batter.
5. Spread remaining batter– On top of the pecan mixture.
6. Bake in oven– Until an inserted toothpick comes out clean.
7. Let it cool– Then, remove from pan.
8. Drizzle glaze– On top of a cool cake.

Variations

What types of nuts to use? Typically, pecans are used but you can also use walnuts. Make sure they are finely chopped so they don’t sink to the bottom of the cake. You can also omit nuts entirely or reduce the quantity, if you are not fond of them.

Rum extract substitution- You can use vanilla extract or almond extract or maple extract but this extract adds another dimension of flavor in the cake batter that I highly recommend.

Decoration- I like to keep it simple with just a glaze and some chopped walnuts and pecans. But, you can skip the glaze if you find it too sweet and just sprinkle some powdered sugar. You can also serve it with Chantilly Cream, which is not as sweet as other popular frostings.

Tips and techniques for Duncan Hines Sock it to me Cake

Use full fat ingredients- Such as butter, whole milk and full fat sour cream because that makes the cake rich and moist. No fat free or low fat ingredients!

Sour cream substitution- You can use the same quantity of Greek yogurt or cream cheese. However, I have tried all and feel that sour cream is the best choice and adds a wonderful subtle tangy flavor.

Use unsalted butter- Because this prevents the cake from becoming too salty. Also, don’t replace it with oil

Grease the bundt pan very well- This is very important! Generously, grease the pan with melted shortening or butter (NOT OIL) with a pastry brush and get it into all the nooks and crannies. Don’t forget to grease the tube! Sprinkle pan with flour and toss it around until the entire pan is covered in a thin layer of grease and flour. Invert the pan over a sink and dump the excess flour.

Use simple nonstick bundt pan– Make sure it’s not old and worn out with scratches. Also, don’t use a bundt pan with fancy designs and patterns. That’s because that would cause the cake to stick to the pan and make it difficult to remove it, after making.

How much glaze to use? This is entirely a personal preference. I drizzle enough to coat the top of the cake and most of the sides.

Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker. I have not tried any other generic brands to know how it would affect this recipe.

All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.

Don’t over-mix cake batter– Because this will yield a tough cake and it can also cause the cake to collapse/sink during baking. Mix until all the ingredients are just combined. There may be a few lumps but you don’t have to worry about them.

Temperature is key– Do not pour the glaze over the cake before it has cooled down or else it will make a sticky, soggy mess.

Storage

Room temperature– Leftovers can be stored in a sealed container for 1-2 days.

Refrigerate– Store in a sealed container for 3-5 days.

Freeze- Do not glaze the cake. Store it in a sealed container for up to 1 month. When you are ready to enjoy it, thaw to room temperature, pour the glaze and dig it.

More cinnamon desserts

• Homemade Cinnamon Rolls (1 Hour)
• Cinnamon Cookies (Soft and Chewy)
• Fluffy Cinnamon Pancakes
• Cinnamon Muffins

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