Sock-It-To-Me Cake

Sock-It-To-Me Cake


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This classic cake has a cinnamon-sugar streusel topping that is so fabulous with the homemade glaze drizzled over.

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Time needed

20 min preparation + 45-55 min cooking

Serving Size / Yield

12-16 servings


  • Streusel Filling:
  • 1 pkg. Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix, divided
  • 2 Tbs. brown sugar
  • 2 tsp. ground cinnamon
  • 1 C. finely chopped pecans
  • Cake:
  • 4 eggs
  • 1 C. dairy sour cream
  • 1/3 C. Crisco Oil or Crisco Puritan Oil
  • 1/4 C. water
  • 1/4 C. granulated sugar
  • Glaze:
  • 1 C. confectioners' sugar
  • 1 Tbs. milk

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Preheat oven to 375 degrees. Grease and flour 10-inch tube pan. For streusel filling, combine 2 Tbs. cake mix, brown sugar, and cinnamon in medium bowl. Stir in pecans. Set aside.

For cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375 degrees for 45-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

For glaze, combine confectioners' sugar and milk in small bowl. Stir until smooth. Add more milk to thin glaze as needed. Drizzle over.

Tip: For a quick glaze, heat 1/2 C. Duncan Hines Vanilla Frosting in small saucepan over medium heat, stirring constantly, until thin.

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