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 Tips for when cooking this dish

Use full-fat sour cream for richness and moisture.
Grease your Bundt pan thoroughly — flour too!
Let the cake rest 10 minutes before flipping.
Don’t overmix the batter — just until smooth.
Chop pecans finely for better distribution in the swirl.
Bake in the center of the oven for even rise.
Insert a toothpick into the thickest part to test doneness.
Let the glaze cool slightly before drizzling for thicker texture.
Want more spice? Add ground cloves or allspice.
Store leftovers covered at room temp up to 3 days, or refrigerate for longer freshness.

Serve it with suggestions

Hot coffee or chai latte
Fresh whipped cream or a scoop of vanilla bean ice cream
Dusting of powdered sugar instead of glaze for a rustic look
Sliced fresh peaches or apples for contrast
Toasted coconut flakes for garnish

FAQs

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.

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