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Classic Sock-It-To-Me Cake Recipe

A tall, layered slice of sock-it-to-me cake featuring yellow cake, cream cheese frosting, and pecan filling, served on a white plate.
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Make this moist, retro coffee cake featuring a rich cream cheese and pecan filling, topped with a buttery, caramelized crust.

Ingredients

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  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, combine the yellow cake mix, water, 1/2 cup vegetable oil, eggs, and vanilla extract. Mix on low speed until just combined, then beat for two minutes on medium speed. Pour half of the batter into the prepared pan.
  3. Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar and flour, beating until well combined. Spread this cream cheese mixture evenly over the batter in the pan.
  4. Sprinkle the chopped pecans over the cream cheese layer.
  5. Prepare the topping: In a separate small bowl, mix the brown sugar and the 1/2 cup melted butter until crumbly. Sprinkle this mixture evenly over the pecans.
  6. Pour the remaining cake batter gently over the topping layer. Do not stir.
  7. Bake for 55 to 65 minutes, or until a wooden pick inserted near the center comes out clean.
  8. While the cake bakes, prepare the glaze: Whisk together the 1/2 cup melted butter and milk.
  9. Once the cake is removed from the oven, immediately drizzle the milk and butter mixture evenly over the hot cake.
  10. Let the cake cool in the pan on a wire rack for at least 15 minutes before inverting onto a serving plate. Cool completely before slicing.

Notes

  • To prevent the topping from burning, watch the cake closely during the last 15 minutes of baking.
  • For a moister cake, use a high-quality yellow cake mix.
  • If you do not have pecans, you can substitute walnuts or omit them entirely.
  • This cake is best served at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/sock-it-to-me-cake-recipe/