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Pistachio Sock-It-To Me Cake


  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 20 mins
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Ingredients

For the cake:

  • 11/2 cups chopped pecans
  • 2/3 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
  • 1/4 cup water
  • 1 cup sour cream
  • 1/2 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:

  1. 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.
  2. In a medium bowl, mix chopped pecans, brown sugar and cinnamon. Divide into thirds and set aside.
  3. With electric mixer on medium speed, mix cake mix, pudding, eggs, water, sour cream and oil for approximately 2 minutes.
  4. Sprinkle 1/3 of the nut mixture in bottom of bundt pan.
  5. Pour 1/2 of cake batter into pan.
  6. Sprinkle another 1/3 of nut mixture over cake batter.
  7. Pour remaining cake batter in pan, then sprinkle last 1/3 of nut mixture over batter.
  8. 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.
  9. Cool cake on a wire rack. Invert onto a plate and drizzle with glaze.

For the glaze:

  1. Mix all glaze ingredients in a medium bowl and stir well to combine.