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Sock It to Me Cake IV

"I first received this recipe in 1972. It was the rage at that time. It's delicious."
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servings 381 cals
Original recipe yields 14 servings (1 -10-inch tube pan)


  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.
  2. 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.
  3. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.
  4. 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.
  5. Mix together confectioners' sugar and milk.
  6. Remove cake from pan and drizzle with glaze.

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Read all reviews 38
  1. 46 Ratings

Most helpful positive review

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 ca...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ca...

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...

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.

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 som...

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 tha...

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...

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...

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 i...

This cake is very sweet with the cinnamon. It very nice to fix for a friend who just had a baby Umm Asiyah