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.

Ciambella classica del sud Sock It to Me con ricciolo di noci pecan alla cannella

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

View Cart (0) Checkout

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 consigli per cucinare questo piatto

Usa la panna acida intera per arricchirla e idratarla.
Ungete accuratamente la vostra teglia, anche con la farina!
Lasciare riposare la torta 10 minuti prima di girarla.
Non mescolare eccessivamente la pastella, solo fino a renderla liscia.
Tritare finemente le noci pecan per una migliore distribuzione nel ricciolo.
Cuocere al centro del forno per una lievitazione uniforme.
Inserite uno stuzzicadenti nella parte più spessa per verificare la cottura.
Lasciare raffreddare leggermente la glassa prima di piovigginarla per ottenere una consistenza più densa.
Vuoi più spezie? Aggiungi chiodi di garofano macinati o pimento.
Conserva gli avanzi coperti a temperatura ambiente fino a 3 giorni o refrigerali per una freschezza più lunga.

Servitelo con suggerimenti

Caffè caldo o chai latte
Panna fresca montata o una pallina di gelato alla vaniglia
Spolverata di zucchero a velo al posto della glassa per un aspetto rustico
Pesche o mele fresche a fette per contrasto
Scaglie di cocco tostato per guarnire

Domande frequenti

D: Posso preparare la torta Sock It to Me da zero?
R: Sì! Puoi usare una base per torta gialla fatta in casa, ma la versione con il mix per torta è classica e facile.

D: Posso saltare la glassa?
R: Assolutamente. La torta è deliziosa da sola o spolverata di zucchero a velo.

D: Devo usare le noci pecan?
R: No, puoi usare le noci oppure escluderle del tutto.

D: Posso congelare questa torta?
R: Sì. Avvolgere strettamente nella pellicola trasparente e nella pellicola. Congelare per un massimo di 3 mesi. Scongelare a temperatura ambiente.

D: Perché si chiama torta “Sock It to Me”?
R: Ha avuto origine negli anni '70 e prende il nome da uno slogan popolare dell'epoca, che implicava un sapore audace e soddisfacente.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Torna al blog

Articolo aggiunto al tuo carrello