Crack Cake

• Save

If you’re looking for a dessert that’s quick, easy, and almost too good to be true, this Crack Cake is it. A moist, wine-infused bundt cake glazed with a hot buttery syrup—every bite is packed with warm cinnamon, subtle vanilla, and an ultra-tender crumb. And yes, it’s called Crack Cake for a reason—because once you try it, you won’t be able to stop.

This cake has been a go-to for potlucks, birthday brunches, and those nights when you’re craving something sweet but don’t have time to fuss. It starts with a simple box mix, but ends with bakery-level flavor. The buttery glaze soaks right into the cake, giving it a dense, rich texture that’s absolutely irresistible.

Why You’ll Love Crack Cake

• Ridiculously Easy
  Just mix, bake, glaze, and enjoy—no decorating, no fuss.
• Starts with a Cake Mix
  Shortcut ingredients deliver big flavor with minimal effort.
• Infused with a Buttery Glaze
  Hot butter and wine syrup soaks into the cake for amazing texture.
• Perfect for Make-Ahead
  Gets even better the next day!
• Crowd Favorite
  A guaranteed hit at any event—and it serves 8 generously.

• Save

Ingredients

Serves 8 | 538 kcal per serving

For the Cake

• 1 box yellow cake mix
• 1 packet (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 2 tsp ground cinnamon
• ¼ cup white sugar
• ¼ cup brown sugar
• ¾ cup water
• ¾ cup vegetable oil
• ½ cup white wine (any dry white wine works)

For the Butter Glaze

• ½ cup unsalted butter
• 1 cup white sugar
• ¼ cup white wine

How to Make Crack Cake

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).
• Generously grease a 10-inch bundt pan. Set aside.

Step 2: Mix the Batter

• In a large bowl, combine all cake ingredients: yellow cake mix, pudding mix, eggs, cinnamon, white sugar, brown sugar, water, oil, and wine.
• Mix until smooth—don’t overdo it.

Step 3: Bake the Cake

• Pour the batter into your prepared bundt pan.
• Bake for 45 minutes, or until a knife inserted comes out clean.

Step 4: Prepare the Butter Glaze

• While the cake bakes, melt the butter in a small saucepan over medium-high heat.
• Add the sugar and white wine.
• Stir constantly for 4–5 minutes, until the sugar dissolves fully and the glaze is smooth.

Step 5: Glaze the Cake

• As soon as the cake is out of the oven, poke holes all over the top using a fork.
• Slowly pour the hot glaze over the cake, letting it seep into every crevice.

Step 6: Cool & Unmold

• Let the cake absorb the glaze and cool for 15–20 minutes in the pan.
• Loosen the edges gently, then invert onto a plate.
• Slice and serve warm—or wrap and enjoy the next day when the flavors intensify.

Tips for the Best Crack Cake

• Don’t skip the glaze—it’s the soul of this cake.
• Dry white wine works best, like Pinot Grigio or Sauvignon Blanc.
• Let the glaze soak in for max flavor and moisture.
• Store in an airtight container at room temp for up to 3 days.

FAQs

Can I use a different wine?
Yes—any dry white wine works. Some even use sweet wine for extra richness.

Can I make it non-alcoholic?
You can substitute apple juice or white grape juice, though it’ll be sweeter and less tangy.

Can I freeze Crack Cake?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months.

What’s the texture like?
It’s dense, buttery, and incredibly moist—almost like a cross between pound cake and coffee cake.

Final Thoughts

Whether you’re baking for guests or just want something sweet and simple, this Crack Cake is a must-make. It’s rich, tender, and almost too easy for how good it tastes. One bite and you’ll understand how it got its name.

Share Your Slice

Baked this dangerously good dessert? Tag it with #CrackCakeRecipe and show off that shiny glaze!