Mile High Sock It To Me Pound Cake

Ingredients

For the Cake Batter:

• 1 box (15.25 oz) yellow cake mix
• 1 cup sour cream
• 4 large eggs
• ½ cup vegetable oil
• ¼ cup water
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

For the Cinnamon Pecan Filling:

• ½ cup chopped pecans
• ⅓ cup brown sugar
• 1½ teaspoons ground cinnamon

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a large Bundt pan.
2. Make the filling: In a small bowl, mix together chopped pecans, brown sugar, and cinnamon. Set aside.
3. Prepare the batter:
   In a large bowl, combine the cake mix, sour cream, eggs, oil, water, sugar, vanilla, and cinnamon. Beat on medium speed for 2–3 minutes, or until well combined and smooth.
4. Layer the cake:
   Pour about half of the batter into the prepared Bundt pan. Sprinkle the cinnamon pecan filling evenly over the batter. Carefully spoon the remaining batter over the filling.
5. Bake:
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Make the glaze (optional):
   In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over the cooled cake.

Tip:

For extra richness, replace ¼ cup of water with buttermilk. You can also toast the pecans beforehand for a nuttier flavor.

Would you like a version from scratch (without cake mix)?