Q: Can I make Sock It to Me Cake from scratch?

A: Yes! You can use a homemade yellow cake base — but the cake mix version is classic and easy.

Q: Can I skip the glaze?

A: Absolutely. The cake is delicious on its own or dusted with powdered sugar.

Q: Do I have to use pecans?

A: No, you can use walnuts or leave the nuts out entirely.

Q: Can I freeze this cake?

A: Yes. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temp.

Q: Why is it called “Sock It to Me” Cake?

A: It originated in the 1970s and was named after a popular catchphrase of the time, implying bold, satisfying flavour.

Pastel clásico sureño Sock It to Me Bundt con remolino de canela y nueces

Classic Southern Sock It to Me Bundt Cake with Cinnamon Pecan Swirl

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

420

Sock It to Me Cake is more than just a fun name — it’s a throwback to the bold, joyful flavours of Southern kitchens and 1970s family cookbooks.

This cake was made for sharing, showing off, and savouring with a cup of coffee. Using a shortcut yellow cake mix combined with sour cream and a pecan-cinnamon swirl filling, it strikes a perfect balance between convenience and from-scratch comfort.

What makes it iconic is the surprise swirl of brown sugar, cinnamon, and crunchy pecans right in the centre. As the cake bakes, this layer melts slightly into the surrounding sponge, infusing it with rich flavour and warmth. Finished with a simple vanilla glaze, it’s visually stunning and tastes even better the next day.

Whether you're baking for a potluck, brunch, or family gathering, this Bundt cake is pure retro joy and an instant crowd-pleaser.

Image of Classic Southern Sock It to Me Bundt Cake with Cinnamon Pecan Swirl

Ingredients

For the Cake

1 box (15.25 oz) yellow cake mix
1/2 cup sour cream
1/2 cup vegetable oil
1/4 cup water
4 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Filling

1/2 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a large bowl, beat cake mix, sour cream, oil, water, eggs, sugar, and vanilla until smooth, about 2–3 minutes.
In a small bowl, mix together pecans, brown sugar, and cinnamon.
Pour half of the cake batter into the prepared Bundt pan.
Sprinkle the cinnamon-pecan mixture evenly over the batter.
Pour the remaining batter on top and smooth the surface.
Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
In a small bowl, whisk together glaze ingredients until smooth. Drizzle over the cooled cake.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 22 grams; 28%
Saturated Fat: 4 grams; 20%
Cholesterol: 65 milligrams; 22%
Sodium: 340 milligrams; 15%
Carbs: 49 grams; 18%
Protein: 5 grams
Sugar: 32 grams
Fiber: 1 grams

10 Consejos para a la hora de cocinar este plato

Utilice crema agria entera para darle riqueza y humedad.
Engrase bien su molde Bundt, ¡harina también!
Deje reposar el pastel 10 minutos antes de darle la vuelta.
No mezcle demasiado la masa, solo hasta que quede suave.
Pica las nueces finamente para distribuirlas mejor en el remolino.
Hornee en el centro del horno para que suba uniformemente.
Inserta un palillo en la parte más gruesa para comprobar que está cocido.
Deje que el glaseado se enfríe un poco antes de rociarlo para obtener una textura más espesa.
¿Quieres más especias? Agregue clavo molido o pimienta de Jamaica.
Guarde las sobras cubiertas a temperatura ambiente hasta por 3 días o refrigérelas para que estén frescas por más tiempo.

Sírvelo con sugerencias.

Café caliente o chai latte
Crema batida fresca o una bola de helado de vainilla
Espolvoree azúcar en polvo en lugar de glaseado para darle un aspecto rústico
Melocotones o manzanas frescas en rodajas para contrastar
Hojuelas de coco tostadas para decorar

Preguntas frecuentes

P: ¿Puedo hacer pastel Sock It to Me desde cero?
R: ¡Sí! Puedes usar una base de pastel amarillo casera, pero la versión de mezcla para pastel es clásica y fácil.

P: ¿Puedo saltarme el glaseado?
R: Absolutamente. El bizcocho queda delicioso solo o espolvoreado con azúcar glass.

P: ¿Tengo que usar nueces?
R: No, puedes usar nueces o omitirlas por completo.

P: ¿Puedo congelar este pastel?
R: Sí. Envuélvalo bien en plástico y papel de aluminio. Congelar hasta por 3 meses. Descongelar a temperatura ambiente.

P: ¿Por qué se llama pastel "Sock It to Me"?
R: Se originó en la década de 1970 y recibió su nombre de un eslogan popular de la época, que implica un sabor atrevido y satisfactorio.

Chef's Recommendation

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