This Crack Cake recipe features a yellow cake mix, vanilla pudding mix, and a white wine glaze. Sweet, buttery, and infused with warm cinnamon flavor, it’s ultra moist and possible to resist!
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What if I told you that in just an hour you could have one of the most addictive cakes baked from your very own kitchen?! It’s possible, and it’s here…Crack Cake! The name says it all, doesn’t it? However, if you need further persuasion, do yourself a favor and stick around!
Crack cake, like any other classic bundt cake, is baked in a traditional bundt cake pan. The convenience of using yellow cake mix and instant vanilla pudding means that you only need to add a few extra ingredients to assemble the batter for baking.
Once baked and still warm, the golden cake is poked with holes, much like this Pumpkin Caramel Poke Cake, and filled with a sweet and buttery glaze made with white wine – oh, the sophistication!
Crack Cake Recipe
While this crack cake may seem simple enough, it adds a touch of elegance to any occasion. The addition of white wine adds something special to the overall flavor without dominating, and you certainly won’t feel any boozy effects!
Showcase this ultra-moist and flavorful crack cake on a cake stand with an assortment of treats to be enjoyed with afternoon tea or coffee. Or, impress the family and dinner guests by serving it as a dessert alongside whipped cream or ice cream.
Ingredients for Crack Cake
See recipe card below this post for ingredient quantities and full instructions.
- Cake mix – This cake is traditionally made with a yellow box mix, but any brand will do.
- Brown sugar – Use for the cake and the glaze.
- Instant vanilla pudding mix – Plain vanilla or French vanilla will work.
- Ground cinnamon
- Eggs – Bring to room temperature.
- Vegetable oil – Canola oil or coconut oil can also be used.
- Vanilla extract
- White wine – This ingredient is used in the cake batter and the glaze. The alcohol will burn off during the baking. Pinot Grigio or chardonnay are great options.
- Butter – I recommend unsalted butter for baking!
- While crack cake is traditionally made with yellow cake mix, you could use a white cake mix instead. Or, change the flavor of this crack cake completely by using a chocolate cake mix instead!
- The alcohol in the cake and glaze is cooked from the heat of baking and stovetop cooking. However, it you don’t want to use alcohol in your cake, consider apple juice instead.
- Granulated sugar can be used for the glaze instead of brown sugar.
- Vanilla extract and ground cinnamon can be added to the glaze for even more flavor!
How to Make Crack Cake
- Prepare: Preheat the oven, and spray the bundt pan with cooking spray. Dust the pan with flour, and set it aside.
- Make the batter: Mix all of the cake batter ingredients until smooth, and pour it into the pan. Tap the pan gently on the counter to even out the batter.
- Bake: Bake the cake for 50 minutes or until a toothpick comes out clean when inserted into the center.
- Make the glaze: While the cake is baking, melt the butter in a saucepan on the stovetop. Then, whisk in the brown sugar, dissolving it completely. Add the white wine, and set the glaze aside.
- Glaze the cake: Remove the cake from the oven, and poke holes all around it. Immediately pour the glaze over the cake.
- Cool and serve: Cool the cake in the pan for 10 minutes. Then, flip it out of the pan, inverting it onto a plate. Enjoy while warm, or save for later!
It’s important to pour the sweet butter glaze over the cake while it’s warm. This allows for an even distribution, adding an irresistible buttery sweetness to every bite!
How to Store Crack Cake
You can store leftover crack cake in an airtight container at room temperature for 3-4 days. However, I recommend storing it in the fridge if you live in a warm or humid climate.
You can also wrap individual slices with plastic wrap followed by aluminum foil, and freeze them for up to 3 months. Thaw on the countertop whenever the craving hits!
While this crack cake is irresistible as is, it pairs beautifully with a scoop of creamy vanilla ice cream or homemade whipped cream. It’s perfect for dessert or a decadent treat with coffee.
Simply put, crack cake is a type of cake that is supposedly as addictive as crack itself! Yes, it’s quite the claim. However, if you try this cake, you’ll definitely agree! The sweet butter glaze with white wine seeps into the baked yellow mix cake and creates an additional level of flavor that’s out of this world!
Bundt cakes are notorious for sticking to the pan due to all the extra surfaces from the shape of the pan. Spraying the pan and then dusting it lightly with flour ensures a smooth and easy release when you try to flip your crack cake out onto the cake plate.
Yes! A rounded cake pan can be used instead of a traditional bundt cake. You may need to adjust the baking time, but it will still taste great!
Add the recipe card below, copying and pasting from the recipe doc. Make sure to add meta descriptions (one to two action words – Chop, Simer, etc.) and associated ingredients in the Instructions section.
- 10” bundt cake
- Large mixing bowl
- Small saucepot
- Measuring cups
- measuring spoons
- Baking spray
- 1 (15.25 ounce) box yellow cake mix
- ½ cup brown sugar
- 1 (3.4 ounce) box Instant vanilla pudding mix
- 1 Tablespoon ground cinnamon
- 4 eggs
- ¾ cup water
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup white wine
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup white wine
- Preheat your oven to 350ºF. Spray a 10” bundt pan with baking spray then dust it with flour. Set the pan aside.
- Add all of the cake ingredients to a large mixing bowl and beat with a hand mixer or paddle attachment of a stand mixer until the batter is smooth.1 (15.25 ounce) box yellow cake mix, ½ cup brown sugar, 1 (3.4 ounce) box Instant vanilla pudding mix, 1 Tablespoon ground cinnamon, 4 eggs, ¾ cup water, ¾ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup white wine
- Pour the batter into the prepared bundt pan and tap the pan on the counter so the batter is even.
- Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out cleanly.
- While the cake is baking, make the glaze for the cake. Melt the butter in a small saucepan over medium heat. Whisk the brown sugar into the butter until it dissolves. Whisk in the wine then set aside.½ cup butter, ¾ cup brown sugar, ¼ cup white wine
- Use a toothpick or sharp knife to poke holes across the whole top of the cake.
- While the cake is still hot, very slowly pour the glaze over the cake, letting it soak into the holes and into the cake.
- Let the cake cool for about 10 minutes then carefully flip it out of the pan and onto a cake plate.
- Serve while warm or store at room temperature for later!