Sometimes we get introduced to recipes that we’ll enjoy for the rest of our lives by accident, which is what happened when a classmate shared her mom’s Pistachio Sock-It-To-Me Cake with me.
Sign up for my email subscription and never miss a recipe!
That is seriously what happened.  I was required to take an Oral Communications class while in college for respiratory therapy back in the day (a LONG time ago!).  We had an assignment to prepare a speech and presentation on anything that interested us.  Hers was this cake that she loved so much, and she shared it with the entire class.  Needless to say I HAD to have the recipe!
By the way, my presentation was about my recent weight loss at the time.  Go figure. 🙂
I’ve been making this cake ever since. Â My mom LOVES it (it’s one of her favorites, too!). Â I make it at least once a year and it’s perfect year-round. Â I did eventually add the vanilla butter glaze to it but it’s not required. Â I just like icing.
The mixture of pecans, cinnamon and brown sugar throughout this cake adds so much to the already-amazing pistachio flavor. Â Not only is this cake a good cake for St. Patrick’s Day because it’s greenish in color, it’s perfect year-round if you’re a pistachio lover like me. Â Happy baking!
PrintPistachio Sock-It-To Me Cake
- Total Time: 1 hour 20 mins
Ingredients
For the cake:
- 1 ½ cups chopped pecans
- â…” cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25-ounce) box butter recipe yellow cake mix
- 1 (3.4-ounce) box instant pistachio pudding
- 4 large eggs
- ¼ cup water
- 1 cup sour cream
- ½ cup vegetable oil
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons water
Instructions
For the cake:
- Note: This recipe is baked in a cold oven, so do not preheat oven. Grease and flour or spray a bundt pan with cooking spray.
- In a medium bowl, mix chopped pecans, brown sugar and cinnamon. Divide into thirds and set aside.
- With electric mixer on medium speed, mix cake mix, pudding, eggs, water, sour cream and oil for approximately 2 minutes.
- Sprinkle â…“ of the nut mixture in bottom of bundt pan.
- Pour ½ of cake batter into pan.
- Sprinkle another â…“ of nut mixture over cake batter.
- Pour remaining cake batter in pan, then sprinkle last â…“ of nut mixture over batter.
- Turn your oven on to 325 degrees F. Place cake in oven and bake for 70 minutes, or until a toothpick inserted is removed clean. Prepare glaze while cake is baking.
- Cool cake on a wire rack. Invert onto a plate and drizzle with glaze.
For the glaze:
- Mix all glaze ingredients in a medium bowl and stir well to combine.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Rate & Comment