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.

Bolo clássico Southern Sock It to Me com redemoinho de noz-pecã e canela

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 dicas para cozinhar este prato

Use creme de leite integral para obter riqueza e umidade.
Unte bem a forma Bundt – farinha também!
Deixe o bolo descansar 10 minutos antes de virar.
Não misture demais a massa – apenas até ficar homogêneo.
Pique as nozes finamente para melhor distribuição no redemoinho.
Asse no centro do forno para crescer uniformemente.
Insira um palito na parte mais grossa para testar o cozimento.
Deixe a cobertura esfriar um pouco antes de regar para obter uma textura mais espessa.
Quer mais tempero? Adicione cravo moído ou pimenta da Jamaica.
Guarde as sobras cobertas em temperatura ambiente por até 3 dias ou leve à geladeira para um frescor mais longo.

Sirva com sugestões

Café quente ou chai latte
Chantilly fresco ou uma bola de sorvete de baunilha
Polvilhar açúcar de confeiteiro em vez de esmalte para uma aparência rústica
Pêssegos ou maçãs frescas fatiadas para contrastar
Flocos de coco torrados para enfeitar

Perguntas frequentes

P: Posso fazer o bolo Sock It to Me do zero?
R: Sim! Você pode usar uma base de bolo amarela caseira – mas a versão da mistura para bolo é clássica e fácil.

P: Posso pular o esmalte?
R: Absolutamente. O bolo fica delicioso sozinho ou polvilhado com açúcar de confeiteiro.

P: Devo usar nozes?
R: Não, você pode usar nozes ou deixá-las totalmente de fora.

P: Posso congelar este bolo?
R: Sim. Embrulhe bem em filme plástico e papel alumínio. Congele por até 3 meses. Descongele à temperatura ambiente.

P: Por que é chamado de bolo “Sock It to Me”?
R: Originou-se na década de 1970 e recebeu o nome de um bordão popular da época, que implica um sabor ousado e satisfatório.

Chef's Recommendation

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