Sugar and spice and everything nice, plus a pecan streusel filling...that's what this Sock-It-To-Me Cake is made of! Make it part of your baking traditions.
Streusel Filling:
- 1 pkg Duncan Hines® Moist Deluxe® Butter Golden Cake Mix
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1 cup finely chopped pecans
Cake:
- 4 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup granulated sugar
Glaze:
- Preheat oven to 375°F. Grease and flour 10-inch tube pan.
- To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.
- To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.
- Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.
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No Rating
Three Sisters (1 discussion) on Mar 27, 2013 at 09:16 PM
My mother made this cake for all special occasions. She used 2Tbsp white sugar.
Comment by: Three Sisters (1 discussion) on Mar 27, 2013 at 09:18 PM
Also, she swirled this filling with a knife. Do not touch the bottom of the pan.
No Rating
SFCOOP (1 discussion) on Nov 17, 2012 at 03:12 PM
I have making this cake for many, many years but because the amount of cake has now been reduced by 2 oz, it is no longer the same. I bought an extra box and tried to mix in a couple of extra ounces to make up the difference but this will prove to be very expensive. I loved this cake and reducing the amount of cake without changing the recipe will not work. Does anyone have any suggestion of what I need to do to modify the recipe because of the smaller cake mix size?
Comment by: hlr815 (no discussions) on Jan 23, 2013 at 11:47 AM
I follow this recipe and I have excellent reviews from all that I make it for:
1 - Yellow Classic Cake Mix
1 - cup or 8 oz. Breakstone sour cream
3/4 - cup Wesson Canola or Vegetable oil
1/2 - cup powdered sugar (10X)
4 - eggs
Mix all ingredients together on slow speed for 1 minute, then increase speed to medium and beat for another 2-3 minutes. Then follow the same instructions. Also, I only use cinnamon and brown sugar mixture. I use nuts if the person does not have an allergy to nuts. I use: 2 tbsp. soft butter, 1 cup powdered sugar, 1 tsp. vanilla flavor, and milk for my glaze. Add milk slowly, 2 or 3 tbsp. to desired consistency, and drizzle over hot cake.
1 - Yellow Classic Cake Mix
1 - cup or 8 oz. Breakstone sour cream
3/4 - cup Wesson Canola or Vegetable oil
1/2 - cup powdered sugar (10X)
4 - eggs
Mix all ingredients together on slow speed for 1 minute, then increase speed to medium and beat for another 2-3 minutes. Then follow the same instructions. Also, I only use cinnamon and brown sugar mixture. I use nuts if the person does not have an allergy to nuts. I use: 2 tbsp. soft butter, 1 cup powdered sugar, 1 tsp. vanilla flavor, and milk for my glaze. Add milk slowly, 2 or 3 tbsp. to desired consistency, and drizzle over hot cake.
No Rating
KReady (1 discussion) on Sep 2, 2012 at 02:47 PM
There is a mistake in the streusel filling ... it should say 2 tbl. cake mix.
Comment by: nikki.paaloalo (no discussions) on Nov 10, 2012 at 12:06 AM
baking instructions....#2. to prepare streusel filling, combine 2 tablespoons of cake mix, brown sugar and cinnamon in medium bowl.
No Rating
amanda.sanasac (2 discussions) on Jul 16, 2012 at 09:42 AM
No ifs ands or NUTS added an extra Tbsp on dark brown sugar a smidgen of nutmeg and a packet of vanilla sugar streusel tasted amazing b4 baking will update on outcome!!!
Rating:
Jean36 (1 discussion) on Jun 28, 2012 at 03:46 PM
This is a Duncan Hines Classic that my mother started making in the 70's. She would sprinkle powdered sugar on top and take to the beach. We ate it for breakfast with coffee and for dessert. It didn't last long. One of the best recipes ever. Thank you Duncan Hines.
Rating:
Babarini (1 discussion) on Jun 9, 2012 at 09:57 AM
Made this cake for the 1st time yesterday. So delicious and moist. Very pleased .
No Rating
AdrianaAlvarezMaldoanado (1 discussion) on Jun 7, 2012 at 10:16 AM
Does anyone know if I can make this cake using french vainilla cake mix?
Comment by: Babarini (1 discussion) on Jun 9, 2012 at 09:59 AM
I don't see why not. It's made with chocolate cake also. try it and let us know.
Comment by: rmurphy84 (no discussions) on Jun 24, 2012 at 09:48 AM
I make this a lot with spice cake, soo yummy, I don't even glaze it, but I'll dust it with powdered sugar sometimes
No Rating
maddieghee (1 discussion) on Jun 4, 2012 at 07:18 PM
I have been making this cake for M-A-N-Y years,but can no longer. I can only find Classic Butter Recipe Golden and the resulting cake is NOT the same
Comment by: AdrianaAlvarezMaldoanado (1 discussion) on Jun 7, 2012 at 10:15 AM
Can this cake be done using french vainilla cake mix?
Comment by: hlr815 (no discussions) on Jan 23, 2013 at 12:01 PM
I agree. You cannot use the above mentioned cake mix and follow the recipe for this cake. If you live near a Wal-Mart, they carry the biggest variety of Duncan Hines mixes. You can also ask them to include this in their stock and they will pass the information on. I have done this with great results.
No Rating
ohsullivan1998 (2 discussions) on May 16, 2012 at 12:32 AM
I had this cake for the first time in the 1970s when my aunt in Little Rock made it. I have been making it ever since--it is a family favorite.
No Rating
ohsullivan1998 (2 discussions) on May 16, 2012 at 12:30 AM
I had this cake first in the 1970s when my aunt in Little Rock first made it.
It is a favorite for my family.It
It is a favorite for my family.It
No Rating
Linda4386 (1 discussion) on May 5, 2012 at 12:44 AM
I made this cake for the first time for a breakfast meeting at work, served with fresh fruit. Not a crumb left, very moist and tasty!
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buo5053@aol.com (1 discussion) on Mar 24, 2012 at 10:06 AM
I have made this cake many times. My husband loves it as does the family. It is a great go-to cake.
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bettyrosey76 (2 discussions) on Feb 27, 2012 at 01:03 PM
I have made these recipe many times in the past but this time I decided to make it my own by adding 1/2 c diced granny smith aple to the streusel filling. And created my own glaze with confectioners sugar, milk, light corn syrup, and 1 tsp of natural maple flavoring. YUM!
Comment by: Jean36 (1 discussion) on Jun 28, 2012 at 03:49 PM
This sounds yummy Miss Bettyr.
Rating:
diahn.carroll (2 discussions) on Feb 13, 2012 at 08:40 PM
My Daddy made this cake all the time when I was little..I made it for the first time last weekend for a group of my friends...they said that it was the most moist cake that they had ever tasted..I made it in a 9x13 pan...it was great!
Comment by: cared (2 discussions) on May 7, 2012 at 11:44 AM
Did you bake 375 degrees for 28-30 minutes? Did you put all streusel on top?
No Rating
ksomich (1 discussion) on Jan 29, 2012 at 10:50 PM
Can this be made in a 9x13 instead of a tube pan?
Comment by: diahn.carroll (2 discussions) on Feb 13, 2012 at 08:41 PM
Yes it can...just bake for 25 to 28 minutes...I just made it and it was a hit!
