Minutes Prep time: 15
Minutes Total time: 90
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Butter Golden Cake Mix
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup finely chopped pecans
4 egg
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
1/2 cup Duncan Hines® Creamy Vanilla Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 45 g | 15% |
| Cholesterol | 73 mg | 24% |
| Total Fat | 25 g | 38% |
| Iron | 1 mg | 6% |
| Calories | 412 kcal | 21% |
| Sodium | 300 mg | 13% |
| Protein | 5 g | 10% |
| Saturated Fat | 5 g | 26% |
| Sugars | 34 g | 3% |
| Vitamin C | 1% |
Preheat oven to 375°F. Spray 10-inch Bundt® or tube pan with baking spray.
Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside.
Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl.
Beat with an electric mixer at medium speed 4 minutes.
Pour two-thirds of batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining batter evenly over pecans.
Bake 40 minutes or until toothpick inserted in center comes out clean.
Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
Place frosting in microwave-safe bowl. Microwave on High 10 to 15 seconds; stir until smooth. Drizzle over cake.
Sock It To Me Cake
