Louisiana Crunch Cake

This delicious pecan, cinnamon flavored Louisiana Crunch Cake is sometimes called Sock It To Me Cake, but at my house, we just call it FANTASTIC!

Also Called Sock It To Me Cake!

Yep! I have no idea why, but there it is! Louisiana Crunch Cake is one of those older cakes that church ladies carried to pot luck dinners and everyone gobbled up!

It couldn't be easier since it starts with a cake mix and ends with a delicious sweet nutty cinnamon middle streak, I mean, can anything be better than that?

No, it can't.

Here's What You'll Need

• Duncan Hines Golden Butter Yellow Cake Mix - I have an old handwritten recipe for this cake and this is what it calls for. I'm not going against what granny said, are you? I didn't think so.
• Sour Cream - give a lovely tangy note and loads of moist gobble-worthy cake.
• Eggs - 4 of them! Lots of fluffy in those eggs!
• Pecans - I mean, that's where the crunch comes from.
• Cinnamon - because, flavor.
• Brown Sugar, White Sugar, Confectioners Sugar - that's the holy trinity, right?
• A Few Other Things - Most kitchens have these, but check out the recipe below to be sure. Water, Milk, salt, Vegetable Oil, etc.

It Couldn't Be Easier To Make Louisiana Crunch Cake

1. Mix together the filling ingredients.
2. Mix together the cake ingredients.
3. Prepare your pan and fill with ⅔ of batter.
4. Sprinkle the filling ingredients over.
5. Pour the rest of the batter in and bake.
6. When cooled, mix up the icing and pour it over! EASY PEASY!

Frequently Asked Questions

Tips and Tricks For Perfect Louisiana Crunch Cake

• This recipe uses a cake mix and I know some of you are disappointed by that, however, this is an old family recipe and I'm not going to mess with it other than to leave off the coconut. If you choose to make your own cake, I can't say how it will turn out.
• Make sure to pour in about ⅔ of the batter before adding the pecan filling mix. The nuts like to "sink" to the top of the cake (remember we are baking it upside down) and sometimes they go all the way to the top, so ⅔ is necessary.
• Chop the nuts pretty small if you are chopping them yourself. Larger nuts are not as palatable in this cake for whatever reason.
• If you prefer, chop some extra nuts to add to the top of the cake.
• This cake would be delicious with a cream cheese icing too! Feel free to use one.
• You bake this cake until it "springs back" when touched NOT until a toothpick comes out clean. Start checking for spring back at about 35-40 minutes in. It's easy to over cook this cake.
• This cake LOVES to stick to the bundt pan. Be sure to prepare it well with Baker's Secret or a like baking spray or use a generous helping of butter/flour.
• Can you make this in a regular cake pan? Sure, but the filling part is nicer in a bundt pan.
• Can you use a different size bundt pan? Yes, you can, but I don't know if it will over fill or not. I do know that it doesn't rise a great deal.
• This is NOT the official cake of Louisiana! Why? I don't know. This cake is!
• Try with a few almond slivers over the top!

If You Enjoyed This Cake Recipe, You Might Also Enjoy...

Strawberry Easter Cake

Banana Pudding Poke Cake

Matilda Cake

Watch Me Make Louisiana Crunch Cake

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Louisiana Crunch Cake

This delicious pecan, cinnamon flavored Louisiana Crunch Cake is sometimes called Sock It To Me Cake, but at my house, we just call it FANTASTIC!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: louisiana crunch cake, sock it to me cake

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

cooling time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 12 servings

Calories: 277kcal

Author: Wendi Spraker

Ingredients

For the Filling

• 1 Cup Pecans - chopped small
• 3 Tbs Brown Sugar
• 2 teaspoon Cinnamon

For the Cake Batter

• 1 package Duncan Hines Golden Butter Cake Mix
• 1 Cup Sour Cream
• ½ Cup Vegetable Oil
• ¼ Cup Sugar
• ¼ Cup Water
• 1 teaspoon Vanilla Extract
• 1 teaspoon almond extract
• 4 Eggs

For the Glaze

• 1 Cup Confectioners Sugar
• 2 Tbs Milk

Instructions

• Preheat the oven to 375.
• Prepare a 9-10 inch bundt pan with either Baker's
• Secret or butter and flour being sure to coat the middle tube as well as any flutings very well. Set aside.
• In a medium sized bowl, mix the filling ingredients together well: chopped pecans, brown sugar and cinnamon. Set aside.
• In a large bowl, mix cake mix, sour cream, oil, sugar, water and eggs together and beat on high for 2 minutes.
• Pour ⅔ of the batter into the prepared bundt pan.
• Sprinkle the surface of the batter evenly with the filling. Do so gently.
• Pour the remaining batter over the top of the cake and filling.
• Transfer to the preheated oven on the middle rack in the center of the oven. Bake for 45-55 minutes. Begin checking the cake after 35 minutes. The cake is done when it springs back from being touched and gently pressed in.
• Cool on a wire rack for 10 minutes, then loosen gently with a knife and invert onto cake plate removing the cake from the pan.
• When cool, prepare the glaze by mixing the confectioners sugar with the milk. Pour over the cooled cake. Allow to set.

Notes

• This recipe uses a cake mix and I know some of you are disappointed by that, however, this is an old family recipe and I'm not going to mess with it other than to leave off the coconut.
• If you choose to make your own cake, I can't say how it will turn out.
• Make sure to pour in about ⅔ of the batter before adding the pecan filling mix.
• The nuts like to "sink" to the top of the cake (remember we are baking it upside down) and sometimes they go all the way to the top, so ⅔ is necessary.
• Chop the nuts pretty small if you are chopping them yourself.
• Larger nuts are not as palatable in this cake for whatever reason.
• If you prefer, chop some extra nuts to add to the top of the cake.
• This cake would be delicious with a cream cheese icing too!
• Feel free to use one.
• You bake this cake until it "springs back" when touched NOT until a toothpick comes out clean. Start checking for spring back at about 35-40 minutes in. It's easy to over cook this cake.
• This cake LOVES to stick to the bundt pan.
• Be sure to prepare it well with Baker's Secret or a like baking spray or use a generous helping of butter/flour.
• Can you make this in a regular cake pan? Sure, but the filling part is nicer in a bundt pan. Can you use a different size bundt pan?
• Yes, you can, but I don't know if it will over fill or not. I do know that it doesn't rise a great deal.
• OPTIONAL: Many recipes call for coconut, but we just don’t like the texture of coconut around here. If you do prefer it, add ½ Cup coconut. If you want the flavor but not the texture, add ½ teaspoon coconut flavoring.

Nutrition

Nutrition Facts

Louisiana Crunch Cake

Amount Per Serving

Calories 277 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g55%

Trans Fat 1g

Cholesterol 65mg22%

Sodium 50mg2%

Potassium 94mg3%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 210IU4%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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John 3:16

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