Crack Cake has taken the internet—and kitchens—by storm, and for good reason. This moist, rich, and buttery Bundt cake is known for its dangerously addictive flavor, hence the name. With a perfect blend of cinnamon, vanilla pudding, and a hint of white wine, this simple yet decadent cake is the kind of dessert you can whip up with pantry staples—and people will swear you bought it from a fancy bakery.
Whether you’re a seasoned baker or just starting out, Crack Cake is practically foolproof and delivers maximum flavor with minimum effort. Ideal for birthdays, brunches, potlucks, or simply satisfying your sweet tooth at midnight.
Why You’ll Love This Cake
- ✅ Ridiculously easy to make with boxed cake mix.
- ✅ Ultra moist and flavorful, thanks to pudding mix and wine.
- ✅ Layered cinnamon-sugar swirl for added depth and warmth.
- ✅ Buttery wine glaze that soaks into every bite.
- ✅ Perfect for entertaining or gifting—everyone will ask for the recipe!
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup water
- ½ cup vegetable oil
- 1 cup white wine
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- ½ cup unsalted butter (1 stick)
- ¼ cup white wine
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar
Directions
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
2. Make the Batter:
In a large bowl, combine the cake mix, vanilla pudding mix, eggs, water, oil, and white wine. Beat on low for 1 minute, then medium for 2 minutes, until smooth and thick.
3. Layer the Batter:
In a small bowl, mix the brown sugar, granulated sugar, and cinnamon.
Pour half the batter into the prepared pan, then sprinkle the cinnamon-sugar mixture over it. Top with the remaining batter.
4. Bake:
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Make the Glaze
While the cake bakes, melt the butter in a saucepan over medium heat. Add the sugar and white wine, stirring continuously until the sugar dissolves and the glaze is well blended. Simmer for about 5 minutes, then remove from heat. Stir in the vanilla extract.
Glaze the Cake
Let the cake cool in the pan for 10 minutes after baking. Then invert it onto a serving plate.
Using a skewer or fork, poke holes into the top of the warm cake. Slowly pour the warm glaze over the cake, letting it soak into every crevice.
Let the cake cool completely before slicing.
Serving & Storage Tips
- Serve: Best at room temperature, optionally topped with whipped cream or vanilla ice cream for an extra treat.
- Store:
- Room temperature: up to 3 days in an airtight container.
- Refrigerator: up to 7 days, tightly wrapped.
- Freezer: wrap well in plastic and foil, and freeze for up to 3 months.
Final Thoughts
Crack Cake is more than just a trendy dessert—it’s a timeless crowd-pleaser that’s easy to make and impossible to forget. With its tender crumb, cozy cinnamon warmth, and that signature wine-kissed glaze, it’s the kind of dessert that keeps you coming back for “just one more slice.”
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