I made this cake for my mom’s birthday last week. So, the original recipe for the sock-it-to-me cake came from the back of a Duncan Hines cake mix box, combining their yellow cake mix with the flavors of cinnamon and pecans. I gave it a try from scratch, using sour cream in a normal yellow cake recipe, as the original mix recipe calls for sour cream mixed in. I drizzled with a powdered sugar and cinnamon glaze.

You’ll need:

  • 3 cups of cake flour
  • 3/4 tsp baking soda
  • 2 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/2 cup sugar
  • 1 1/2 sticks butter
  • 1/4 cup canola oil
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 12 oz sour cream
  • 1 1/2 cup chopped pecans
  • 6 tablespoons brown sugar
  • 2 1/4 tsp cinnamon

For glaze:

  • 2 tbsp milk
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon
  • 3/4 tsp vanilla extract

Preheat your oven to 350 degrees Fahrenheit and butter and lightly flour a bundt pan.

Start by sifting together your dry ingredients (flour, baking soda, baking powder, salt).

In another bowl, cream together your sugar and butter until light and fluffy. Mix in your canola oil and eggs, one at a time, until thoroughly combined. Then, add vanilla extract. Alternate between adding sour cream and flour mixture. Just combine.

In a bowl, mix together brown sugar, cinnamon, and pecans.

Add 1/2 of the cake batter to your cake pan. Then, layer on your pecan mixture. Top with the remaining batter. Bake for 45-50 minutes.

Let cool completely. Beat together your ingredients for the glaze until smooth. When the cake is cool, drizzle on the glaze. That’s it! Enjoy!