Go Back
–+ servings
Sock It To Me Cake from VIcky Ferguson
This Sock It To Me Cake is a rich and nostalgic Bundt cake made from a doctored cake mix, sour cream, and a ribbon of cinnamon-brown sugar goodness. This crowd-pleasing Southern classic was a popular coffee cake in the 1970s, known for its tender crumb and eye-catching glaze. The name comes from the phrase “Sock it to me!”, a popular expression at the time, implying that the cake delivers bold flavor and satisfaction. Finished with a vanilla glaze and crunchy pecans or walnuts, it’s a sweet staple for brunches, potlucks, and holiday mornings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling and setting 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 448 kcal

Ingredients
  

Cake Batter:

  • 1 box butter cake mix
  • ½ cup sugar
  • ¾ cup vegetable oil
  • ½ pint sour cream
  • 4 eggs

Cinnamon Swirl:

  • 2 tbsp brown sugar
  • 1½ tsp cinnamon

Glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk (more as needed for thinner consistency)
  • ½ cup pecans (chopped, or leave out and top with whole or chopped walnuts)

Instructions
 

Step 1: Prepare the Batter

  • Combine cake mix, sugar, oil, sour cream, and eggs in a large bowl.
  • Mix thoroughly until smooth.

Step 2: Add the Cinnamon Swirl

  • Pour half the batter into a greased and floured Bundt pan.
  • In a small bowl, mix brown sugar and cinnamon.
  • Sprinkle this mixture over the batter.
  • Top with remaining batter.

Step 3: Bake the Cake

  • Bake at 325°F for 60 minutes.
  • Remove from oven and allow to set in pan for 15 minutes.
  • Turn cake out onto a cooling rack or plate.

Step 4: Prepare the Glaze

  • In a bowl, whisk together powdered sugar, vanilla, and milk until smooth.
  • Stir in chopped pecans or omit and top with walnuts if preferred.

Step 5: Finish the Cake

  • Drizzle glaze over cooled cake.
  • Let glaze set before slicing.

Tips

  • Toast the chopped nuts before adding for deeper flavor
  • Use pecans or walnuts as written on the card
  • Leave out nuts and top with maraschino cherry halves, as noted
  • Let the cake cool fully before glazing for a cleaner finish
  • Add a pinch of cinnamon to the glaze for extra warmth
  • Use a nonstick Bundt pan and flour well to prevent sticking
  • Thin the glaze with extra milk for a drizzle-style finish
  • Serve with whipped cream or coffee for a classic presentation

Nutrition

Calories: 448kcalCarbohydrates: 58gProtein: 4gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 66mgSodium: 342mgPotassium: 89mgFiber: 1gSugar: 40gVitamin A: 207IUVitamin C: 0.2mgCalcium: 128mgIron: 1mg
Keyword bundt cake, cinnamon swirl, classic dessert, holiday cake, nostalgic food, sour cream cake, vintage baking
Tried this recipe?Let us know how it was!