Sock It To Me Cake {With Cake Mix}

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

This cake has been in the family for generations. Now, you can make it from scratch but I love doctored cake mix recipes because they are so much quicker and convenient.

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.

My mom says that everyone used to call it the “Duncan Hines Sock It To Me Cake.” I think maybe that maybe the brand developed this recipe.

Other Cinnamon Desserts

How to make Sock it To Me Cake?

  1. Prepare the cake batter by mixing together butter, eggs, sour cream, sugar, extract, cake mix.
  2. Spread half the batter in a bundt pan.
  3. Sprinkle cinnamon pecan streusel mixture.
  4. Spread remaining batter on top.
  5. Bake.
  6. Let it cool.
  7. Drizzle glaze and you are done.
Best Sock It To Me Cake Recipe

Tips and Techniques

  • 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!
  • 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 but this extract adds another layer of lovely flavor.
  • 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
  • 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 suga. You can also serve it with whipped cream, which is not as sweet as other frostings.
  • 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.
Easy Sock It To Me Cake With Vanilla Glaze

Other Doctored Cake Mix Recipes

Easy Sock It To Me Cake With Cake Mix
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Sock It To Me Cake (With Cake Mix)

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Best, classic, soft, moist, quick, easy sock it to me cake recipe, made with simple ingredients and yellow cake mix. It has cinnamon pecan streusel filling.
Yield: 10 Slices



  • 4 Eggs, Large
  • 3/4 cup Butter, Unsalted, Room temperature
  • 1 cup Sour cream
  • 1/2 cup Granulated sugar
  • 2 tsp Rum extract
  • 1 box Yellow cake mix

Cinnamon Pecan Mixture

  • 3 tbsp Brown sugar
  • 1 tbsp Granulated sugar
  • 2 tsp Cinnamon powder
  • 1 cup Finely chopped pecans, I only used 2 tbsp because my family doesn’t like nuts

Vanilla glaze

  • 2 cups Powdered sugar
  • 2 tbsp Whole milk
  • 1 tbsp Butter, Unsalted, Melted
  • 1 tsp Vanilla extract


  • In a large mixing bowl, add eggs, butter, sour cream, sugar, rum extract, cake mix and mix until just combined.
  • Add half the batter in a greased/floured bundt pan. Use a 10-12 cup bundt or tube pan.
  • Spread it out with a spatula. 
  • In a mixing bowl, mix together brown sugar, granulated sugar, cinnamon powder, chopped pecans. 
  • Sprinkle this cinnamon mixture over the cake batter. 
  • Pour remaining batter on top and spread it with a spatula. 
  • Bake at 350 degrees for 45-55 minutes or until an inserted toothpick in the center comes out clean. 
  • Allow the cake to cool down for 15 minutes. Then, run a spatula around the edge of the pan and center of the pan. Flip the cake onto a cooling rack and gently remove the pan. 
  • Allow the cake to cool down completely. 
  • While it’s cooling, prepare the glaze by mixing together powdered sugar, whole milk, melted butter, vanilla extract until thick, smooth and creamy. 
  • Drizzle glaze over cooled cake and sprinkle some chopped walnuts or pecans for decoration. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.


Calories: 546kcal, Carbohydrates: 82g, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 117mg, Sodium: 554mg, Potassium: 93mg, Sugar: 61g, Vitamin A: 700IU, Vitamin C: 0.2mg, Calcium: 160mg, Iron: 1.5mg
Course: Dessert
Cuisine: American
Calories: 546
Author: CakeWhiz

Until next time, tata my lovelies!

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