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

Becky

Recipe Summary

Servings:
12
Yield:
1 bundt cake
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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.

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  • 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 9% DV; carbohydrates 53.6g 17% DV; fat 21.4g 33% DV; cholesterol 70.6mg 24% DV; sodium 302.8mg 12% DV. Full Nutrition

Reviews (78)

Read More Reviews

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)
99 Ratings
  • 5 star values: 65
  • 4 star values: 25
  • 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)
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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)
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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)