Sock It To Me Cake is an ole Southern stand-by that’s perfectly moist and so easy to make from scratch. Enjoy a scrumptious slice with your morning coffee.
A cross between a coffee and pound cake, this Sock It To Me Cake is a great cake to have with coffee but is an equally good dessert. A Southern specialty, this butter bundt cake with an enticing streusel filling is complete with a sweet glaze drizzled on top. Most importantly, it is moist and easy to make, since it starts with a Duncan Hines cake mix. It is said that Duncan Hines made this cake famous in the ’70s and ’80s by putting its recipe on the back of the box, so we certainly don’t want to break with tradition!
However, you can also make this Sock It To Me Cake recipe from scratch. Follow this easy from scratch cake recipe and simply use a bundt cake pan instead of a regular cake pan. Now let’s get to some baking!
- Yellowcake mix
- Dark brown sugar (you can also use light brown)
- Sour cream
Making the streusel mixture
Place 3 tablespoons of cake mix, brown sugar, cinnamon, and pecans in a small mixing bowl. Stir until well combined and set aside.
It will look like this.
Making the Batter
Put the remainder of the cake mix, sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl.
Blend with mixer for 1 minute, scrape down sides and continue mixing for 2 more minutes on medium speed.
The batter should be thick and creamy like this.
Pour half of the batter into a greased and floured bundt pan.
Sprinkle streusel mixture over cake batter.
Pour the remaining cake batter over the streusel filling.
Spread gently to the sides of the pan.
Bake this at 350 for 50-55 minutes.
Let cool in pan about ten minutes before turning out to cool completely.
Making the Glaze for the Cake
Our glaze ingredients are confectioners sugar and milk.
Place the powdered sugar in a bowl and add milk a tablespoon at a time while whisking. Add enough milk to make a glaze thin enough to drizzle over the cooled cake.
Isn’t she a beauty? I think she is worthy of a bakery case. And the great part is, she tastes equally as amazing. Enjoy!
- You can store your Sock It To Me Cake in an airtight container in the fridge for up to one week or at room temperature for up to four days.
- If you want to freeze slices, double wrap them and store them in the freezer for up to three months. When it’s time to enjoy, simply thaw the slices overnight in the fridge.
- I find using sour cream with cake mixes helps to ensure a thicker, more moist cake result. It’s one of those ingredients that really compliments almost any cake or brownie mix. You can also use greek yogurt, coconut yogurt or buttermilk. This article shows some other ways to spruce up box cake mixes too.
- If you want your glaze to just be a drizzle on top and soak into the cake some, make it thinner. But if you want your glaze to really sit thick atop the cake like icing, you want it to be the consistency of school glue. If it gets a little thin, just add a tablespoon or two more of sugar. Alternatively, if it’s a little thick, add a tablespoon more milk.
Where Does the Name Sock It To Me Cake Come From?
There are questions about the origin of the cake itself but many who are old enough will remember the show “Laugh-In” in the ’60s and ’70s. They made the term “Sock It To Me” quite popular and since it means, “give it to me now”, I am thinking that is why the cake got its name. Because when you see it, you just want whoever made it to give it to ya right now!
You might also enjoy these other delectable cake recipes:
Red Velvet Bundt Cake Recipe Sooo Good!
Lemon Angel Food Cake Roll A Heavenly Dessert
Chocolate Pound Cake with Fudge Glaze
- 1 yellow cake mix
- 1/3 cup dark brown sugar
- 3 teaspoons ground cinnamon
- 1 cup sour cream
- 1/2 cup chopped pecans optional
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 4 eggs large
- 2 teaspoons vanilla
- 1 cup confectioners sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees.
- Grease and flour tube pan or bundt pan. Set aside.
- For the streusel filling, place 3 tablespoons of cake mix, brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined.1 yellow cake mix, 1/3 cup dark brown sugar, 3 teaspoons ground cinnamon, 1/2 cup chopped pecans
- Place the remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl.1 yellow cake mix, 1 cup sour cream, 1/3 cup vegetable oil, 1/4 cup water, 1/4 cup sugar, 4 eggs, 2 teaspoons vanilla
- Beat for one minute with your mixer and stir down the sides as needed.
- Continue beating for two minutes on medium speed.
- Pour half of the batter into the prepared pan.
- Top with streusel mixture.
- Pour the remaining cake batter over the streusel and spread gently to the sides of the pan.
- Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.
- Let cool for 10 minutes and then turn out onto rack to cool completely.
- To make the glaze, place sifted confectioners sugar in a small mixing bowl. Add milk, one tablespoon at a time, and whisk until smooth. More milk can be added if needed until the glaze is thin enough to drizzle over the cake.1 cup confectioners sugar, 2 tablespoons milk
How many ounces is the box of cake mix that is used in this recipe? Thanks
There’s usually about 15.25 oz in the box of cake mix.
Hi, I’am new to baking and need so much info. what size Bundt pan should I use for the “Sock It To Me ” cake ?
Hey there, You want a bundt pan that holds between 10-12 cups. The sizes vary out there but mine is 10.5 x 10.5 x 4.5 inches
Hope that helps and looking forward to what you thought of the Sock It To Me Cake 🙂
Just took it out of the oven. The whole house smells so deliciously good. I’ve made your recipe before and YUM! Thank you!!
That is wonderful to hear. Am so glad you like it!
So happy you loved it Delores!
Hey! Can I replace the sour cream with yogurt?
My grandmother, Mammy, used to make this cake all the time when I was a child. She didn’t put the drizzle on top, but always kept it in a covered “cookie tin” (that she had received those butter cookies in at Christmas) in the refrigerator. That was one thing that was ALWAYS a staple at her home… including her homemade buttermilk that she made herself in a big glass gallon jar with powdered milk…it was normally fermenting on the countertop, which was really gross to me growing up! I NEVER drank it, but she did ALWAYS. (She lived to be 102!!) Thanks for the recipe and the memories that it evoked for me today. Snow days for me are normally spent card making, scrapbooking, or reading. Sometimes cooking too! 🙂
What wonderful memories!! Wow, 102. And I bet it was a good life!
Please e-mail to me the recipe for the Apple Dapple Cake. My sister sent it to me on twitter. I’m so anxious to make it, but I was not able to read parts.
Click here and it should pop right up, scroll down for a print button 🙂 https://www.southernplate.com/2008/09/apple-week-begins-todays-recipe-apple.html
Christy do you have any recipes for cookie mix in a qt jar to give as a gift ??