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Kathyhilton

Sock It to Me 1970 Cake

Sock It to Me Cake is a retro dessert from the 1970s that combines a buttery, tender cake with a cinnamon-pecan swirl and a silky sugar glaze. Originally popularized by Duncan Hines yellow cake mix, this cake has stood the test of time for its irresistible flavor, simple preparation, and nostalgic charm. Perfect for holidays, celebrations, or any time you crave a classic dessert, it takes only 10 minutes to prep and bakes into a showstopping treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 14 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 box yellow cake mix about 15.25 oz
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • 1 cup sour cream
  • ½ cup granulated sugar
  • For the Pecan Streusel:
  • 1 cup chopped pecans
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk or citrus juice for a twist
  • Optional Variations:
  • Fresh or frozen berries cherries, blueberries, raspberries
  • Different nuts walnuts, almonds
  • Pumpkin spice instead of cinnamon
  • Maple syrup and a pinch of salt for a salted maple glaze

Equipment

  • 10-inch fluted tube or Bundt cake pan
  • Large mixing bowl
  • Small bowl for streusel
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk

Method
 

  1. Prepare the Pan:
  2. Grease a 10-inch fluted tube or Bundt pan and set aside.
  3. Make the Streusel:
  4. In a small bowl, mix chopped pecans, sugar, and cinnamon until well combined.
  5. Prepare the Cake Batter:
  6. In a large bowl, combine cake mix, eggs, sugar, oil, water, and sour cream. Beat with an electric mixer on high for 2 minutes.
  7. Layer the Cake:
  8. Pour about two-thirds of the batter into the prepared pan. Sprinkle the pecan mixture evenly over the batter, then top with the remaining cake batter.
  9. Bake:
  10. Bake at 350°F (175°C) for 45–55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 25 minutes.
  11. Prepare the Glaze:
  12. In a small bowl, whisk together powdered sugar and milk (or citrus juice) until smooth and slightly thick.
  13. Finish the Cake:
  14. Carefully invert the cake onto a serving plate. Once cooled completely, drizzle the glaze evenly over the top.

Notes

Sour Cream Tip: Using sour cream ensures the cake is moist and adds a subtle tang that balances the sweetness.
Nut Alternatives: Pecans can be swapped for walnuts or almonds for a different flavor.
Fruit Additions: Adding berries before baking creates a juicy, fruity version of this classic.
Glaze Variations: Lemon, grapefruit, or salted maple glazes can give the cake a unique twist.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.