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–+ servings
Crack cake on a wire rack.
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5 from 1 vote

Crack Cake

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Crack Cake
Servings: 12 servings
Calories: 302kcal
Author: Kasey Schwartz

Equipment

  • 10” bundt cake
  • Large mixing bowl
  • Hand mixer or stand mixer with a paddle attachment
  • whisk
  • Small saucepot
  • Measuring cups
  • measuring spoons
  • Toothpicks
  • Baking spray

Ingredients

Cake

  • 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

Glaze

  • ½ cup butter
  • ¾ cup brown sugar
  • ¼ cup white wine

Instructions

  • 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!

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 23g | Protein: 2g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 91mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg