Sock-it-to-Me Bundt Cake

Health score
2%
Sock-it-to-Me Bundt Cake
85 min.
8
445kcal

Suggestions


Indulge in the delightful flavors of the Sock-it-to-Me Bundt Cake, a classic dessert that promises to be the star of your next gathering! This moist and flavorful cake is not just a treat for the taste buds; it’s a feast for the eyes with its beautiful bundt shape and enticing aroma. Perfectly balanced with a hint of cinnamon and a rich buttery flavor, this cake is sure to impress your family and friends.

What makes this cake truly special is its unique combination of textures and flavors. The luscious sour cream adds a delightful moisture, while the buttery yellow cake mix provides a light and fluffy base. The surprise layer of cinnamon-sugar filling creates a delightful contrast, making each slice a delicious experience. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a wonderful choice that’s easy to prepare and even easier to enjoy.

With a preparation time of just 85 minutes, you can whip up this scrumptious dessert without spending all day in the kitchen. Serve it warm or at room temperature, and watch as your guests savor every bite. So, gather your ingredients, preheat your oven, and get ready to sock it to your taste buds with this irresistible Bundt cake!

Ingredients

  • tablespoons brown sugar packed
  • tablespoon butter 
  •  eggs 
  • 0.5 cup granulated sugar 
  • teaspoons granulated sugar 
  • teaspoons ground cinnamon 
  • cup cream sour
  • 0.8 cup vegetable oil 
  • box cake mix yellow

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • cake form

Directions

  1. Heat oven to 325F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
  2. In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended.
  3. Spread half of batter in pan.
  4. In small bowl, stir together Cinnamon
  5. Mixture ingredients.
  6. Sprinkle over batter in pan.
  7. Pour remaining batter over top.
  8. Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan.
  9. Place cooling rack upside down over pan; turn rack and pan over.
  10. Remove pan.

Nutrition Facts

Calories445kcal
Protein5.24%
Fat29.99%
Carbs64.77%

Properties

Glycemic Index
24.4
Glycemic Load
9.43
Inflammation Score
-3
Nutrition Score
8.4782609252826%

Nutrients percent of daily need

Calories:445.2kcal
22.26%
Fat:15.02g
23.11%
Saturated Fat:6.16g
38.52%
Carbohydrates:73.01g
24.34%
Net Carbohydrates:71.97g
26.17%
Sugar:46.89g
52.1%
Cholesterol:102.57mg
34.19%
Sodium:523.32mg
22.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.9g
11.81%
Phosphorus:266.67mg
26.67%
Calcium:187.02mg
18.7%
Vitamin B2:0.3mg
17.73%
Selenium:9.92µg
14.18%
Folate:56.14µg
14.03%
Manganese:0.22mg
11.18%
Vitamin B1:0.16mg
10.94%
Iron:1.83mg
10.17%
Vitamin K:10.17µg
9.68%
Vitamin E:1.32mg
8.81%
Vitamin B3:1.55mg
7.76%
Vitamin A:343.12IU
6.86%
Vitamin B5:0.68mg
6.79%
Vitamin B12:0.32µg
5.4%
Vitamin B6:0.1mg
5.08%
Fiber:1.04g
4.16%
Zinc:0.57mg
3.78%
Copper:0.07mg
3.62%
Magnesium:12.72mg
3.18%
Potassium:105.5mg
3.01%
Vitamin D:0.44µg
2.93%