Classic Sock it to Me Cake Recipe

A slice of cake on top of two, stacked round white plate with two forks resting on the plate.

Classic Sock it to Me Cake Recipe

This Classic Sock It to Me Cake is an easy Southern bundt made with yellow cake mix, instant vanilla pudding, and a sweet cinnamon-pecan swirl. Moist, tender, and full of nostalgic flavor, it’s the perfect old-fashioned cake for holidays, potlucks, and Sunday dessert. Simple ingredients, big flavor make it a true Southern favorite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 316kcal

Author Anne Clark

Equipment

Electric mixer
measuring cup(s)
measuring spoons
standard size Bundt pan

Ingredients

15.25 oz yellow cake mix
3.4 oz instant vanilla pudding mix
1-⅓ cups water
⅓ cup canola oil
4 large eggs
1 teaspoon ground cinnamon
1 tsp vanilla extract

Middle Filling

⅓ cup granulated sugar
1 tablespoon ground cinnamon
½ cup chopped pecans

Cinnamon Sugar Topping

2 tablespoon melted butter
1 tablespoon granulated sugar
¾ teaspoon ground cinnamon

Instructions

Preheat the oven to 350F. Spray a bundt pan with Baker's Joy.
Blend the cake mix, pudding mix, water, oil, water, eggs, cinnamon, and vanilla extract until creamy and fluffy (about 2-4 minutes).
15.25 oz yellow cake mix, 3.4 oz instant vanilla pudding mix, 1-⅓ cups water, ⅓ cup canola oil, 4 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
Place 3 cups of the batter in the bundt pan and spread evenly.
Mix the "middle filling" in a small bowl and then spread it on top of the batter in the pan. Gently swirl it in with a butter knife without mixing it in.
⅓ cup granulated sugar, 1 tablespoon ground cinnamon, ½ cup chopped pecans
Dot the remaining batter on top of the middle filling. Gently spread it out on top of the middle filling covering the entire surface. It may not seem like enough batter to do this but there is - a small spoon works well for this.
Place the cake pan on the middle oven rack and bake for 30-35 minutes until a toothpick comes out with no wet batter stuck to it. Because ovens can vary from home to home (and gas vs electric), check on the cake after 20 minutes then every 5 minutes after that to make sure the top isn't getting too browned before the middle is done.
When the cake is done, let it cool in the pan on a cooling rack for 30 minutes. Then remove it from the pan onto a cake platter or whatever you plan to serve it on.
Brush the top of the warm cake with melted butter. Mix the sugar and cinnamon in a small bowl, then sprinkle it on top of the cake. You can eat it while it's still warm or enjoy it after it's cooled off.
2 tablespoon melted butter, 1 tablespoon granulated sugar, ¾ teaspoon ground cinnamon

Notes

To ensure the cake won’t stick to the pan, use a baking spray with flour, make sure it gets into every nook and cranny.
Before putting the cake into the oven, a few gentle taps on the counter help release any big air pockets that can show up as holes after the cake bakes
Mix just until everything’s combined. Overmixing can make the cake tough instead of tender.

Storing & Freezing

Storing:

Keep the cake covered at room temperature for 3-4 days. It stays moist thanks to the pudding mix, so no need to refrigerate unless your kitchen is very warm.

Freezing:

Wrap slices (or the whole cake) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw on the counter until soft (it tastes just as good as the day you baked it).

Nutrition