Moms Sock It To Me Coffee Cake Recipes

SOCK IT TO ME CAKE II

Sock it to Me Cake II image

Use a cake mix to get a jump start on making this rich, pecan-filled cake with a butter icing.

Provided by Beryl Hubbard

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 13

Ingredients

1 (18.25 ounce) package butter cake mix
4 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
⅔ cup vegetable oil
1 cup chopped pecans
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ cup packed brown sugar

Steps:

Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans.
Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 56.8 g, Cholesterol 66.4 mg, Fat 26.1 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 9 g, Sodium 323.3 mg, Sugar 45.7 g

SOCK-IT-TO-ME COFFEE CAKE

Sock-It-To-Me Coffee Cake image

96

Categories Cake Bread Breakfasts & Brunch Coffee Cake Bundt Cakes Pecan

Time 1h

Yield 1

Number Of Ingredients 22

Ingredients

cake mix, yellow
sour cream
sugar
pecans
vegetable oil
eggs
powdered sugar
nuts
cinnamon
brown sugar
cinnamon
cake mix, yellow
sour cream
sugar
pecans
vegetable oil
eggs
powdered sugar
nuts
cinnamon
brown sugar
cinnamon

Steps:

Mix cake mix, sugar and oil well. Add eggs, beat well. Add sour cream and nuts. Grease bundt pan with butter. Mix and sprinkle streuel mix in bottom of pan, pour ½ cake mix into pan. Top with topping mix. Pour rest of batter in. Bake at 350℉ (180℃) F for 55 to 60 minutes.

Nutrition Facts :

SOCK IT TO ME COFFEE CAKE

Sock It To Me Coffee Cake image

This is a favorite in our house. Very moist and if there are any leftovers stores well.

Provided by Judy Sprague @Judy

Categories Other Breakfast

Number Of Ingredients 13

Ingredients

1 package(s) yellow cake mix
2 tablespoon(s) brown sugar
- TOPPING INGREDIENTS
1 teaspoon(s) cinnamon
1 teaspoon(s) chopped nuts
2 tablespoon(s) confectioners' sugar
- STREUSEL
4 - eggs
1/2 cup(s) oil
1 cup(s) chopped pecans
1/2 cup(s) sugar
8 ounce(s) sour cream
1 teaspoon(s) cinnamon

Steps:

Mix cake mix, sugar and oil well.
Add eggs, beat well.
Add sour cream and nuts.
Grease bundt pan with butter.
Mix and sprinkle streusel mix in bottom of pan, pour 1/2 cake mix into pan.
Top with topping mix.
Pour rest of batter in and bake at 350 for 55-60 minutes.

SOCK-IT-TO-ME CAKE

Sock-It-To-Me Cake image

My Mom got this recipe from my Aunt Frances many years ago and it's always been a family favorite. When my Mom would ask me what kind of cake I wanted for my birthday, this was the one I requested! (Prep-time includes chilling time)

Provided by Kim D.

Categories Dessert

Time 3h40m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) box yellow cake mix (Duncan Hines Butter-style preferred)
3 eggs (or as called for by your cake mix)
1/3 cup butter (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese, softened
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups cold milk
1 (8 ounce) carton Cool Whip Topping
1 (8 ounce) can crushed pineapple, drained

Steps:

Bake cake in a 9X13-inch baking pan, according to the directions on the box.
Let cake cool completely.
Mix together cream cheese and pudding mix with electric mixer.
Add cold milk, a little at a time, and beat until well blended.
Spread cream cheese mixture over cake.
Refrigerate for 10 minutes.
Spread Cool Whip topping over cream cheese mixture.
Sprinkle top of cake with crushed pineapples.
Refrigerate for 2-3 hours before serving.
Keep cake refrigerated.

Nutrition Facts : Calories 346.4, Fat 19.9, SaturatedFat 10.4, Cholesterol 89.9, Sodium 443.4, Carbohydrate 37.8, Fiber 0.5, Sugar 24.4, Protein 5

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