Rating: 4.54 stars
103 Ratings
  • 5 star values: 68
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.

    Advertisement
  • In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.

  • Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.

  • Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.

  • To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!

Nutrition Facts

416 calories; protein 4.6g; carbohydrates 53.6g; fat 21.4g; cholesterol 70.6mg; sodium 302.8mg. Full Nutrition
Advertisement

Reviews (76)

Most helpful positive review

Rating: 5 stars
07/21/2008
This is a nostalgic recipe in our family that has been one of my kids' favorites since they were very little--and now they're both pushing 30! I never used the nuts only because the kids didn't like them, and occasionally make this in a Bundt pan. The aroma as it's baking is wonderful, like a good comfort food should be. It is deliciously moist with a ribbon of cinnamon and not too sweet, especially since there is only a powdered sugar glaze and not a heavy frosting. Even now when my kids come, I still make this cake---just for the memories. Read More
(70)

Most helpful critical review

Rating: 3 stars
10/17/2008
My husband and I agreed that this cake was dry and the flavor was a little on the bland side. I normally enjoy sock it to me cake but this is just not the recipe for me. Read More
(11)
103 Ratings
  • 5 star values: 68
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/21/2008
This is a nostalgic recipe in our family that has been one of my kids' favorites since they were very little--and now they're both pushing 30! I never used the nuts only because the kids didn't like them, and occasionally make this in a Bundt pan. The aroma as it's baking is wonderful, like a good comfort food should be. It is deliciously moist with a ribbon of cinnamon and not too sweet, especially since there is only a powdered sugar glaze and not a heavy frosting. Even now when my kids come, I still make this cake---just for the memories. Read More
(70)
Rating: 5 stars
08/06/2007
I love, love, love this recipe. I can't stop eating it. I made this cake in an oven-safe plastic round cake pan. I was worried halfway through baking that it would cook too quickly on the outside, and be runny on the inside. I lowered the oven temp to 350, and baked it an extra 10 min. I also used 1/2 c. of sour cream and more cinnamon. But I know it still would have been perfect had I followed the recipe exactly. I left off the icing and it was so moist and GOOD! I also swirled the batter with a butter knife after I layered the streusle filling in the middle. I read the reviews about too much cinnamon right in the middle. I liked that change the best. It gave it an eveness. Excellent, thank you, will make it again ASAP! Read More
(50)
Rating: 5 stars
02/12/2006
DELICIOUS!!!!!!! It never last more than a day at home it is very YUUUUUMMMMYYYY!! Thanks for such great recipe I am including a picture of it Thanks again Becky!!!!!!! Read More
(35)
Advertisement
Rating: 5 stars
09/20/2006
I used a yellow cake mix and applesauce for the oil. It turned out really good. I'll be making this again. Read More
(16)
Rating: 5 stars
04/07/2017
I made this as muffins. I followed the basic recipe omitting the 1/4c added sugar in the cake batter (as if the mix doesn't contain enought sugar). I placed about a tablespoon of batter in the bottom of the paper-lined muffin pan topped it with 2 tsp of the following streusel: 2/3c flour 1c brown sugar 1 tbsp ground cinnamon and mixed it with 6 tbsp of melted butter. Added more batter and then another layer of streusel. I baked it for about 20-25 minutes and then when cool drizzled it with powdered sugar icing. Excellent 'coffeecake' muffin! Moist and cinnamony. Yum! Read More
(12)
Rating: 4 stars
02/08/2010
This recipe tastes good but a little dry for me. I just increased the oil to 1/2 cup and omitted the water and increased the milk to 1/2 cup. Great! Thanks for a great old favorite. I will used it again. Read More
(12)
Advertisement
Rating: 4 stars
01/06/2010
This cake was really good. It was a little to dry for me. I think increasing the amount of oil to 1/2 cup instead of 1/3 may make up the difference. Like some others have suggested I will swirl the cinnamon mixture into the cake instead of leaving it one layer. It tastes so good inside the cake (not overpowering at all like I thought) that I wanted it in every bite and not just the center. But my family loved it! Even the cake master herself (my grandmother) commented that the cake was delicious! I think I "socked-it-to-them" with this one! Happy baking everyone! Read More
(12)
Rating: 3 stars
10/17/2008
My husband and I agreed that this cake was dry and the flavor was a little on the bland side. I normally enjoy sock it to me cake but this is just not the recipe for me. Read More
(11)
Rating: 5 stars
10/28/2010
Delish!! Everyone was very impressed. I baked this in a 9 x 13 pan and swirled the mixture into the batter. I will definitely make this again. Thanks for sharing! Read More
(8)