Need an easy dessert for Thanksgiving? I got you! This Sock It To Me cake will have you screaming for more. Swirled with cinnamon, pecans, brown sugar, and nutmeg this sour cream pound cake is super simple to make and will have you craving dessert first!
Pound cakes of many varieties always make an appearance on my family’s Thanksgiving table and this Southern Sock It To Me Cake is one of the stars so when Natasha invited me to participate in her Thanksgiving Dinner Must-Haves I had to share this sweet treat.
This cake is from scratch but don’t let that scare you. Trust me, it’s super simple to make and comes out moist. It keeps well in an airtight container in the fridge for up to one week or at room temperature for up to four days. And don’t fret if you want to save some for after the holidays. Slice the cake up, double wrap them, and store them in the freezer for up to three months. When you’re ready to eat them, thaw them in the fridge overnight or pop one in the toaster oven to warm it up.
Are you ready to get your bake o? Let’s Go!Print