Crack Cake Recipe
Indulge in the ultimate dessert with this moist and flavorful crack cake recipe. Made with pantry staples, it’s easy to prepare and guaranteed to impress!
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- cup water
- 1/2 cup white wine
- 1/4 cup granulated sugar
- 1 tsp cinnamon
For the Glaze:
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup white wine
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan well.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, water, wine, sugar, and cinnamon. Mix until smooth and well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by melting the butter in a small saucepan over medium heat.
- Add the sugar, wine, and vanilla extract to the saucepan. Stir until the sugar dissolves and the glaze is slightly thickened, about 2-3 minutes. Remove from heat.
- Once the cake is done, let it cool in the pan for 10 minutes. Invert it onto a serving plate.
- Slowly pour the warm glaze over the cake, allowing it to soak in. Repeat as needed for full coverage.
- Let the cake cool completely before slicing and serving. Enjoy!
Notes
- For a non-alcoholic version, substitute the wine with apple juice or grape juice.
- Use a high-quality bundt pan to ensure even baking and easy release.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.