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Mom’s Best Sock It To Me Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 large bundt cake 1x
  • Category: dessert, holiday, cake,
  • Method: baking


An easy Sock It To Me Cake recipe made with cake mix and cinnamon walnut streusel. This is an all day cake so leave it on the counter and watch it disappear slice by slice.



For the Cake:

  • 1 package yellow cake mix (the kind without added pudding)
  • 1 (3 ¾ ounce) instant vanilla pudding
  • ½ cup neutral oil
  • 1 cup sour cream
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

For the Cinnamon Swirl:

  • ¾ cup (150 grams) lightly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts or pecans (optional, chocolate chips are a great substitute)


  1. Place a rack in the center of the oven and prerheat oven to 325 degrees F.  Generously grease a 10-cup bundt can and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using electric hand beaters in a large bowl combine all of the cake ingredients and beat on medium speed for 4 minutes. Stop the mixer occasionally and scrape down the sides of the bowl
  3. In a small bowl stir together brown sugar, cinnamon, and nuts (or chocolate).
  4. Dollop a third of the cake batter into the prepared pan.  Sprinkle with half of the brown sugar mixture.  Add another third of batter and the remaining brown sugar mixture.  Top with the remaining batter and use a butter knife to gently swirl the batter in four strokes.  Bang the pan on the countertop to settle any air bubbles.
  5. Bake for 55-65 minutes or until a skewer inserted in the cake comes out with just a few moist crumbs, not wet and battery.  Allow cake to cool for 20-30 minutes before inverting onto a wire rack to cool completely.
  6. This cake is delicious dusted with powdered sugar or whisk together a quick glaze with 1 ½ cups of powdered sugar and 2-3 tablespoons of whole milk.  Drizzle over cake once completely cooled.  Store the cake covered at room temperature for up to 4 days.