Crack Cake
This addictive crack cake is soaked in a buttery white wine glaze. A moist, cinnamon-spiced bundt cake that’s quick, easy, and unforgettable.
Ingredients
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
Instructions
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.