Crack Cake

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This incredibly delicious and moist crack cake combines a vanilla cake mix with instant pudding, warm spices, and a buttery wine glaze. It’s an easy treat that everyone will love!

Crack Cake starts with a simple base of yellow cake mix enhanced by vanilla instant pudding, transforming into something extraordinary with the addition of a buttery wine glaze that seeps into every bite. (Read below for directions to make it without wine too!)

This recipe is a perfect balance of sweet and spice, making it a favorite at parties, holidays, or any day when you crave something extraordinary.

Craving more delicious cakes? Try our sunshine-y Lemon Bundt Cake or our bursting-with-berries Blueberry Cake!

Why I love this recipe

• It’s ridiculously easy to make – just a few simple ingredients, a quick mix, and you’re good to go
• the combination of flavors is out of this world – every bite is like a little slice of heaven
• perfect dessert for any occasion, whether you’re hosting a dinner party or simply craving something sweet

Ingredients

• yellow cake mix
• instant vanilla pudding mix
• eggs
• cinnamon
• brown sugar
• granulated white sugar
• water
• vegetable oil
• white wine – see tip below for wine substitutes if you prefer not to use it
• unsalted butter

Step by step

1. Preheat oven to 350°F. Spray a 10 inch bundt cake pan with nonstick spray.
2. In a large bowl, whisk together cake mix, eggs, cinnamon, ¼ cup sugar, brown sugar, pudding mix, water, oil, and ½ cup white wine. Mix until just combined.
3. Pour the cake batter into the prepared bundt pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.

1. Place cake on cooling rack. Immediately melt the butter in a small saucepan. Add the sugar and wine and stir to mix.
2. Poke holes in the bundt cake with a fork or wooden skewer. Pour the wine syrup over the top of the cake and allow to soak in.
3. Loosen the sides of the cake with a butter knife and invert onto a large serving plate or cake stand.

Variations

• swap out the yellow cake mix for chocolate for a decadent twist.
• add chopped nuts or dried fruit to the batter for some extra texture and flavor.
• experiment with different types of wine in the glaze

Serving suggestions

This cake is great on its now or with a scoop of vanilla ice cream; the cold creamy ice cream melting into the warm, wine-infused cake is divine.

During the summer months, a side of fresh berries complements the cake’s richness beautifully. And for those who love a bit of contrast, a dollop of whipped cream or a drizzle of caramel sauce makes each bite heavenly.

If you are entertaining you might want to consider serving this cake along with chocolate cake and a fruit dessert like French apple cake or strawberry angel food cake for a variety of tastes.

Storage

Store leftovers in an airtight container in the fridge up to 5 days. This cake is so moist that I do not recommend storing it on the countertop at room temperature, as it will tend to mold.

To freeze, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. You can freeze it in individual slices as well. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

If you try this recipe, please comment and rate it below, I love hearing from you!

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