The Retro ’70s Cake That Deserves a Comeback

Every so often, a dish pops up with a name that’s impossible to forget. From Dirty Diapers to Swamp Potatoes, recipe names can sometimes leave just as strong an impression as eating an exceptionally delicious meal. Sock It to Me Cake nails it when it comes to both an unforgettable name and taste.

The cake first appeared sometime in the 1970s; its playful name derived from a common catchphrase of that era. The showstopper dessert features a rich, buttery cake swirled with a cinnamon-pecan ribbon and draped in a silky glaze. While it may look like something that belongs on a holiday table or at a big celebration, it’s probably one of the easiest cake recipes we have on site. With the help of your favorite boxed cake mix, this nostalgic treat requires barely 10 minutes of prep work before it’s ready for the oven.

Our readers love this recipe so much that one community member confessed they made the cake three times in 30 days. So, without further ado, here’s how to make it.

What Is Sock It to Me Cake?

It’s impossible to say when the original recipe for this cake came about, but one thing’s for sure: the recipe has been traced back to Duncan Hines, who featured the recipe on the back of its boxed yellow cake mix. From there, it didn’t take long before the cake became a staple dessert in Southern households for decades to come.

It’s buttery, tender, and dense in the most satisfying way. Think of it as a mix between classic pound cake and coffee cake—but with a slightly flamboyant edge. The cinnamon and pecans pack the cake with warmth and comforting flavors, while the sugar glaze adds drama and the assumption that this cake took hours to prepare. But, as you’ll now know, most recipes for Sock It to Me Cake draw on the famous Duncan Hines one, which means, yes, this recipe relies on a convenient cake mix.

How To Make Sock It to Me Cake

Start by greasing a 10-inch fluted tube or Bundt cake pan, then assemble the pecan streusel, which is as simple as mixing chopped pecans with cinnamon and sugar until well combined. Add your preferred cake mix to a bowl along with eggs, sugar, oil, water, and sour cream. The addition of sour cream is important here as it adds moisture and richness, imparting a soft, melt-in-your-mouth texture that makes this cake irresistible. Plus, it lends a subtle tang that enhances the overall flavor.

Use an electric mixer to beat the ingredients on high speed for two minutes, then transfer about two-thirds of the batter into the bundt pan. Sprinkle an even layer of the pecan mixture over the top, then spread the remaining batter over everything.

There’s no denying it: This cake is big. Due to its size, it requires a slightly longer baking time than usual—approximately 45 to 55 minutes. Let the cake cool in the pan for 25 minutes before inverting it onto a plate.

While the cake cools, prepare the signature glaze by mixing powdered sugar and milk together until the mixture is runny but still thick. Once the cake has cooled completely, drizzle the glaze evenly over the top.

Variations on Sock It to Me Cake

The genius of this cake lies in its simplicity, but there are so many ways to adapt this recipe to make it your own. Toss in some pitted cherries, blueberries, or raspberries to pack it with juicy, fruity bits. Change up the nuts for a slightly different flavor profile or throw in some pumpkin spice in place of the cinnamon for a fall-inspired twist.

The glaze is also a fantastic place to depart from the original recipe. Swap the milk out for citrus juice, such as lemon or grapefruit, to add brightness. Or lean into the warm spices of it all and reach for maple syrup and a pinch of salt to create a sophisticated salted maple glaze. Think of the recipe as a starting point from which you can endlessly riff on.

What the Allrecipes Community Has To Say

• “It was great! Came out of the pan easily—smelled fabulous while baking. So moist and flavorful!” —Debbie L Howery
• “I followed this recipe exactly as written and it came out perfect! It was super moist, wonderfully flavorful, and sweet, without being heavy. I will make this cake again for the holidays with confidence! Might be the best cake I have ever made!” —Denise C
• “I’ve made this cake 3 times in 30 days! We’ve given away maybe half of one! Lol. Greatest cake recipe Eva!” —Barry Payton