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Crack Cake Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Crack Cake is an irresistible bundt cake made with yellow cake mix, instant vanilla pudding, cinnamon, and a splash of white wine, all soaked in a buttery, brown sugar wine glaze. As simple as it is decadent, this popular dessert is ultra-moist, flavorful, and easy to prepare—perfect for celebrations or whenever you crave a sweet treat.

Ingredients

Units Scale

Cake

  • 1 (15.25 ounce) box yellow cake mix
  • 1/2 cup brown sugar
  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 1 tablespoon ground cinnamon
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup white wine

Glaze

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup white wine

Instructions

  1. Prepare the Pan: Preheat your oven to 350ºF (175ºC). Spray a 10” bundt pan with baking spray, then dust it with flour to prevent the cake from sticking. Set the pan aside.
  2. Mix the Batter: In a large mixing bowl, combine the yellow cake mix, brown sugar, instant vanilla pudding mix, ground cinnamon, eggs, water, vegetable oil, vanilla extract, and white wine. Beat the ingredients together with a hand mixer or the paddle attachment of a stand mixer until the batter is smooth and well blended.
  3. Fill and Tap the Pan: Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the counter to make sure the batter settles evenly and air bubbles are released.
  4. Bake: Transfer the pan to the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Make the Glaze: While the cake is baking, melt the butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves completely, then whisk in the white wine. Remove from heat and set aside.
  6. Poke Holes and Glaze: Once the cake is finished baking, use a toothpick or sharp knife to poke holes all over the top surface of the cake while it’s still hot in the pan.
  7. Add the Glaze: Very slowly pour the prepared glaze over the hot cake, allowing it to seep into the holes and saturate the cake.
  8. Cool and Remove from Pan: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the pan onto a cake plate to release the cake.
  9. Serve or Store: Serve the cake warm for a gooey texture, or let it cool completely and store it at room temperature in an airtight container.

Notes

  • You can substitute apple juice or white grape juice for the white wine if you prefer a non-alcoholic version.
  • For extra texture, dust the top with powdered sugar or drizzle with additional glaze before serving.
  • Ensure the glaze is poured while the cake is still hot so it absorbs fully.
  • The cake stays moist and flavorful for several days when stored properly.
  • This cake freezes well for up to 2 months; wrap slices individually for best results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 430
  • Sugar: 34g
  • Sodium: 410mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 68mg

Find it online: https://emilyquickdinners.com/crack-cake-recipe/