Mile High Sock It To Me Pound Cake

INGREDIENTS

For the Cake:

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

For the Filling:

• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup chopped pecans

For the Glaze (optional):

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

Instructions

1. Preheat Oven to 350°F (175°C). Grease and flour a large Bundt pan.
2. Mix the Cake Batter:
   In a large bowl, combine cake mix, sour cream, oil, water, eggs, granulated sugar, vanilla, and almond extract. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
3. Prepare the Filling:
   In a small bowl, stir together brown sugar, cinnamon, and chopped pecans.
4. Assemble the Cake:
   • Pour ½ of the batter into the prepared Bundt pan.
   • Sprinkle the filling mixture evenly over the batter.
   • Carefully pour the remaining batter over the filling.
5. Bake:
   Bake for 50–60 minutes or until a toothpick inserted in 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. Prepare the Glaze (optional):
   Mix powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled cake.

Tip:

Let the cake rest overnight for the best flavor—it gets better the next day!

Let me know if you want a scratch-made (no cake mix) version too!