I first received this recipe in 1972. It was the rage at that time. It's delicious.

Doran
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.

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  • In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan.

  • Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.

  • Bake at 375 degrees F (190 degrees C) for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes.

  • Mix together confectioners' sugar and milk.

  • Remove cake from pan and drizzle with glaze.

Nutrition Facts

381 calories; 20.9 g total fat; 61 mg cholesterol; 260 mg sodium. 46.5 g carbohydrates; 4 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2006
Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and calorie laden sour cream. Cake was very moist, flavorful, and simply delicious! I will not feel guilty eating it with these healthy changes. Read More
(59)

Most helpful critical review

Rating: 2 stars
07/16/2004
I thought this cake was dry and nothing to rave about. The glaze just soaked into the cake and it was cooling over two hours. I may try other recipes on this site. Read More
(4)
51 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/16/2006
Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and calorie laden sour cream. Cake was very moist, flavorful, and simply delicious! I will not feel guilty eating it with these healthy changes. Read More
(59)
Rating: 5 stars
02/16/2006
Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and calorie laden sour cream. Cake was very moist, flavorful, and simply delicious! I will not feel guilty eating it with these healthy changes. Read More
(59)
Rating: 5 stars
11/18/2007
I used all the other recommendations from the other reviews and this cake came out perfect! I made it for a family get together and now it is requested for every one. I added slightly more sour cream; little bit less baking time (40 min); more filling and more layers of that filling; swirl the filling with the batter at ea. layer; almond extract in cake and glaze; dust pan with cinnamon and sugar Read More
(51)
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Rating: 5 stars
01/08/2004
This cake was delicious and very moist. I made extra cinnamon and brown sugar topping and layered the top of bundt cake with it. My husband ate almost the whole cake by himself. Read More
(41)
Rating: 5 stars
11/07/2006
This cake is sooo good. I made it just as the recipe said except I put two layers of the cinnamon mixture. It's moist tasty rich and satisfying. It doesn't even need the iceing. But I made some because my husband needed it.I have made this one many times in the past few months. One hint for a great cake is don't use an off brand cake mix. It makes a big difference. Read More
(23)
Rating: 5 stars
01/08/2004
I used to make this cake in the 70's also and my parents and siblings loved to eat it any time of the day. It is very moist. You can be sure that I will be making it again for my family now that I have the recipe available. Thanks. Read More
(18)
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Rating: 4 stars
01/12/2007
I loooove sock it to me cakes my mom made them all the time when I was growing up. I was excited to make this one from scratch although my mom was dubious. It looked beautiful and all the taste components were there it just wasn't "right." It seemed very dry and heavy. I used a silicone bundt pan and it was close to overdone at 55 minutes. I am making another tomorrow for a baby shower and this time I am going to add slightly more sour cream 3/4 cup of vegetable oil and one cup of pecans to make a wider band of filling. Read More
(15)
Rating: 5 stars
01/03/2011
I normally DO NOT comment/rate BUT I must say this cake is PERFECT!!!! HOWEVER... I recommend baking it at 325. I tried 375 and the outside was burned but the it was raw inside. I tried again at 350 and again a little burned outside but much better than the first attempt. My final attempt was at 325 and it was PERFECT!!!! THANK YOU for the recipe. Read More
(15)
Rating: 5 stars
01/08/2004
My mom used to make this on very special occassions only...a real treat for us kids! We loved it. A while back I asked my Mom to dig through her old recipe boxes in the attic to find it but it had long since dissappeared. How happy I was to see the original recipe here! One vestige of my childhood found! THANK YOU!!!! Read More
(13)
Rating: 5 stars
01/08/2004
This cake was such a hit with the family I made one to take to the company picnic; there were only crumbs left over to bring home! Thanks for a great recipe! I will definitely make this one again and again. Read More
(10)
Rating: 2 stars
07/16/2004
I thought this cake was dry and nothing to rave about. The glaze just soaked into the cake and it was cooling over two hours. I may try other recipes on this site. Read More
(4)