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slice of cake in front of cut cake

Buttons' Sock-It-To-Me Cake

Sunnyside Cook

Dawn Dobie
A buttery cake with the tang of sour cream and a sweet pecan filling is a fun 70s throwback.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling and glazing time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 10

Ingredients
  

For the filling

  • 1 teaspoon granulated sugar
  • 3 tablespoons brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon flour

For the batter

  • 1 box Duncan Hines Butter-flavor Cake Mix
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 8 ounces sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs

For the glaze

  • 2 tablespoons butter softened
  • 1 cup confectioners’ sugar sifted
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the pan and preheat the oven

  • Coat the inside of a Bundt pan with Baker’s Choice. Alternately, you can grease and flour the pan thoroughly (vegetable shortening recommended). Preheat oven to 325 degrees F.

Prepare ingredients for filling

  • Toss chopped pecans with 1 teaspoon of flour to coat them in a small bowl. Measure out granulated sugar and brown sugar each into its own small bowl. Set the various bowls aside.

For the cake:

  • Combine cake mix, ½ cup sugar, vegetable oil, and sour cream with electric mixer in large bowl. Mix together for 30-45 seconds. Add vanilla extract with the first egg, then add remaining 3 eggs, one at a time, beating well after each addition. Beat batter for 1 minute after last egg is added.
  • Pour half of mixture into the prepared Bundt pan. Sprinkle the batter evenly with the granulated sugar, then brown sugar, then the pecans. (If there is remaining flour residue in the bottom of the pecan container, toss it out.) Pour remaining batter evenly on top.
  • Bake for 50- 60 minutes or until done (toothpick inserted comes out clean). Cool the cake in the pan on rack for 20 minutes. Run a knife around the edges and the center hole to loosen the middle and sides of the cake, then invert the cake onto plate. If any of the cake has stuck to the pan, remove it with a spoon and try to repair the top as best you can. Let the cake sit at room temperature for about 10 minutes to cool down a bit.

Glazing the cake

  • Cream butter with electric mixer and add half of sifted confectioners’ sugar. Mix well. Add evaporated milk and vanilla and beat with mixer. Add remaining sugar and beat until smooth. Spoon the glaze over top of cake (aiming for any repaired area first), allowing it to drip down the sides.

Notes

The cake will keep loosely covered at room temperature for up to 4 days. A tube pan can be substituted for the Bundt pan. Walnuts can substitute for the pecans.