Description

This upgraded version of the classic Sock It To Me Cake combines the ease of a boxed mix with the rich, tangy moisture of sour cream. A hidden ribbon of spiced pecans and dark brown sugar creates a beautiful and delicious crunch in every slice of this golden bundt cake.

Ingredients

1 package (15.25 oz) yellow cake mix (reserve 3 tbsp for filling)
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup dark brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup confectioners sugar
1 to 2 tablespoons milk

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a bundt or tube pan.
In a small bowl, whisk together the 3 tablespoons of reserved dry cake mix, dark brown sugar, cinnamon, and chopped pecans to create the filling.
In a large mixing bowl, combine the remaining cake mix, sour cream, vegetable oil, water, granulated sugar, eggs, and vanilla; beat on medium speed for about 3 minutes until the batter is smooth.
Pour half of the cake batter into the prepared pan and sprinkle the pecan streusel mixture evenly over it.
Top with the remaining batter, spreading it gently to cover the filling.
Bake for 50 to 55 minutes, or until the cake is golden and springs back when lightly touched.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Whisk the confectioners sugar and milk together until a drizzle-able consistency is reached, then pour over the cooled cake.

Notes

To achieve a perfectly even ribbon of flavor, try to keep the pecan filling in the center of the batter rather than letting it touch the sides of the pan. For an extra boost of flavor, you can add a pinch of salt to the glaze to balance the sweetness of the sugar.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American