Crack Cake Recipe

SAVE THIS!

Introduction

Crack Cake is a legendary dessert that combines a boxed cake mix with a few simple ingredients to create an incredibly soft, buttery, and flavorful cake. The secret is in the wine added to the batter and the buttery glaze poured over the warm cake, which soaks in and keeps every bite moist. It’s perfect for potlucks, family gatherings, or when you want a no-fail dessert that impresses without a lot of effort.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 box instant vanilla pudding mix (3.4 oz)
• 4 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 teaspoons ground cinnamon
• ¾ cup water
• ¾ cup vegetable oil
• ½ cup white wine (sweet wine works best)

For the glaze:

• 1 stick (½ cup) butter
• 1 cup granulated sugar
• ¼ cup white wine

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, mix together the cake mix, pudding mix, eggs, granulated sugar, brown sugar, cinnamon, water, oil, and wine. Beat until smooth.
3. Pour the batter into the prepared bundt pan.
4. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, make the glaze: melt the butter in a saucepan, then stir in the sugar and wine. Cook over medium heat until sugar dissolves (don’t let it boil).
6. When the cake is done, remove from the oven and immediately poke holes all over it with a skewer. Slowly pour the warm glaze over the cake, letting it soak in.
7. Let the cake cool completely in the pan before inverting onto a serving plate.

Storage

• Room temperature: Cover tightly and keep for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5–6 days. Bring to room temp before serving for best flavor.
• Freezer: Wrap slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.