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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!
Prep Time10 mins
Cook Time25 mins
cooling time25 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: louisiana crunch cake, sock it to me cake
Servings: 12 servings
Calories: 277kcal
Author: Wendi Spraker
Cost: $8


  • Mixing Bowls
  • spatula
  • Mixer
  • measuring cups and spoons
  • bundt pan
  • oven


For the Filling

  • 1 Cup Pecans - chopped small
  • 3 Tbs Brown Sugar
  • 2 Tsp 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 tsp Vanilla Extract
  • 1 tsp almond extract
  • 4 Eggs

For the Glaze

  • 1 Cup Confectioners Sugar
  • 2 Tbs Milk


  • 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.



  • 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 2/3 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 2/3 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 tsp coconut flavoring.


Calories: 277kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 50mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg