SOCK IT TO ME CAKE
This most delicious recipe is straight off the back of the Duncan Hines cake mix box, but any good cake mix will do.
Provided by Mary Lord
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Grease and flour a 10-inch tube or bundt pan.
- For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.
- For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
- Beat at medium speed with electric mixer for 2 minutes.
- Pour two-thirds of batter into pan, sprinkle struesel filling.
- Spoon remaining batter over filling.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.
- For glaze combine confectioners' sugar and milk in a small bowl.
- Stir until smooth, and then drizzle onto cake.
DUNCAN HINES RUM CAKE
Make and share this Duncan Hines Rum Cake recipe from Food.com.
Provided by taysyd4
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake mix type: Duncan Hines without pudding.
- Preheat oven at 325°F.
- Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
- Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
- For Glaze:.
- Cook all together and add rum last.
- Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3
SOCK-IT-TO-ME CAKE
My Mom got this recipe from my Aunt Frances many years ago and it's always been a family favorite. When my Mom would ask me what kind of cake I wanted for my birthday, this was the one I requested! (Prep-time includes chilling time)
Provided by Kim D.
Categories Dessert
Time 3h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake in a 9X13-inch baking pan, according to the directions on the box.
- Let cake cool completely.
- Mix together cream cheese and pudding mix with electric mixer.
- Add cold milk, a little at a time, and beat until well blended.
- Spread cream cheese mixture over cake.
- Refrigerate for 10 minutes.
- Spread Cool Whip topping over cream cheese mixture.
- Sprinkle top of cake with crushed pineapples.
- Refrigerate for 2-3 hours before serving.
- Keep cake refrigerated.
Nutrition Facts : Calories 346.4, Fat 19.9, SaturatedFat 10.4, Cholesterol 89.9, Sodium 443.4, Carbohydrate 37.8, Fiber 0.5, Sugar 24.4, Protein 5
ROWAN & MARTINS LAUGH IN " SOCK IT TO ME " CAKE
Make and share this Rowan & Martins Laugh in " Sock It to Me " Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 55m
Yield 12 Slices
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Beat Sugar and Cream Cheese with a mixer until smooth.
- Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
- Beat on medium speed until creamy.
- Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
- Bake for 45-55 minutes or until inserted toothpick comes out clean.
- Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
- Optional:.
- This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
- container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
- Note: This two layer cake has to be refrigerated because of the icing.
- Enjoy!
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