This incredibly moist crack cake is made with a yellow cake mix, cinnamon, and vanilla pudding, and is topped with white wine glaze.
This cake is made using a yellow cake mix and vanilla pudding, which gives it an incredibly soft and fluffy texture.
The cake is then topped with a mouth-watering white wine glaze that seeps into every bite, adding an extra layer of sweetness and complexity to the flavor.
The combination of the rich vanilla pudding with the slightly tangy white wine glaze creates a perfect balance that makes each slice irresistible.
This cake stands out because it's not only easy to make but also has a unique taste that leaves you wanting more with every bite.
For more bundt cake recipes, check out my nut cake, cinnamon bundt cake, lemonade bundt cake, and peach cobbler pound cake.
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Why this recipe works
- Texture- combining yellow cake mix and vanilla pudding creates a soft, tender crumb that melts in your mouth. A white wine glaze soaks into the cake, making it extra moist and tender.
- Flavor- the cinnamon adds a warm spice that perfectly complements the sweetness of the yellow cake mix and vanilla pudding. The white wine glaze balances the flavors beautifully.
- White wine glaze- the white wine glaze is made with four simple ingredients and gives this cake the most delicious moist texture and flavor.
- Uses store bought cake mix- by using a store-bought yellow cake mix, you save time without sacrificing taste or quality. It’s an easy way to achieve that homemade flavor without starting from scratch.
- Time- using store-bought cake mix and instant pudding makes the preparation quick and hassle-free. This cake is perfect for last-minute gatherings or weeknight treats.
What is crack cake?
Crack cake is a sweet and indulgent dessert is made with a combination of ingredients such as cake mix, pudding, and butter.
The name "crack cake" comes from its addictive nature, as it is known for its irresistible taste and texture.
This cake is topped with a white wine glaze which makes this cake extra moist and irresistible.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Yellow cake mix- I used Betty Crocker's cake mix, but you can use your favorite yellow cake mix for this!
Eggs- You will need 4 large eggs for this recipe. Make sure that your egg is at room temperature.
Instant vanilla pudding- use your favorite brand of instant vanilla pudding.
Cinnamon- I love adding cinnamon to this cake. Use your favorite brand of ground cinnamon for this.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- brown sugar compliments the cinnamon flavor.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract- You can use vanilla bean extract or pure vanilla extract for better flavor.
For the white wine glaze
White wine- for a delicious crack cake, a crisp and refreshing white wine such as Sauvignon Blanc or Chardonnay would pair beautifully.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Instructions
Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
Into a large mixing bowl, add the vegetable oil, eggs, vanilla extract, sugar, brown sugar, white wine, and water, and mix with a whisk until well combined.
Add the yellow cake mix and vanilla instant pudding and mix with a whisk until the mixture is combined and there are no lumps of flour showing. Do not overmix.
Pour the batter into the prepared cake pan and bake in a 180c (350f) oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
While you bake the cake, make the white wine syrup. Into a saucepan, add the butter, white wine, granulated sugar, and vanilla extract, and cook on medium heat until the sugar melts. Cook for 3-5 minutes.
Use a fork to poke the cake and pour the white wine glaze on top of the cake. Allow the cake to soak the glaze for at least an hour.
Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan. Slice and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. However, allow the cake to cool to room temperature before flipping it. This step prevents the cake from falling apart.
- Pour the white wine glaze while the cake is still warm to make sure it soaks into the entire cake.
- Don't overbake the cake to make sure it stays moist. Check the cake doneness with a skewer 5 minutes before the baking time ends.
Faq's
The base of crack cake consists of butter, sugar, eggs, and cake mix. This cake is poked with a fork and then topped with a white wine glaze which gives it its addictive taste and texture.
Yellow cake mix and vanilla cake mix are not the same, although they do share some similarities. Vanilla cake mix includes similar ingredients but also incorporates vanilla extract for added flavor.
Yes. If you don’t consume wine, you can use alcohol-free wine or apple cider instead although, in the cooking process, the alcohol evaporates, so you can serve this cake for everyone.
To successfully remove a Bundt cake from its pan, ensure it's well-greased and floured. After baking, let it cool in the pan for 10-15 minutes on a wire rack.
Gently tap the sides and invert it onto a plate or cooling rack. If needed, use a thin spatula to loosen any stubborn areas before lifting off the pan.
Storing
Store this cake in an airtight container at room temperature for up to 3 days. This cake is very moist, so if you live in a warm climate, store it in the fridge in an airtight container to stop the molding process.
Freezing
Start by letting it cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, wrap it again in aluminum foil. This double-wrapping helps prevent freezer burn and keeps the cake fresh.
Label the wrapped cake with the date, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked. Remember, freezing can slightly change the texture, but the flavor should remain delicious.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- make this recipe gluten-free by using a gluten-free cake mix!
Variations
Cake mix flavor- use your favorite cake mix flavor like chocolate cake mix and make this cake into a chocolate crack cake!
Spices- add your favorite spices for cinnamon-spiced desserts! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Nuts- add your favorite nuts to the cake batter. I love adding chopped pecans and walnuts.
Serving tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Equipment
- Bundt cake pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
More cinnamon desserts
Homemade cinnamon rolls- These homemade cinnamon rolls are soft, gooey, incredibly light, and fluffy. They are filled with a cinnamon filling and are topped with cream cheese glaze.
Cinnamon roll cheesecake- This cinnamon roll cheesecake is made with a cinnamon crust, creamy cinnamon swirled cheesecake, and topped with cream cheese glaze.
Cinnamon roll cookies- These cinnamon roll cookies are chewy and delicious and are made with a cookie swirled with cinnamon filling and topped with a cream cheese glaze.
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If you liked this recipe
📖 Recipe
The BEST Crack Cake
Ingredients
For the cake
- 15.25 oz Yellow cake mix
- 3.4 oz Instant vanilla pudding
- ¼ cup Granulated sugar
- ¼ cup Brown sugar use dark brown sugar
- 2 teaspoon Cinnamon
- 4 Eggs
- ¾ cup Vegetable oil
- ½ cup White wine
- ¾ cup Water
For the white wine glaze
- ½ cup Butter
- 1 teaspoon Vanilla extract
- ¼ cup White wine
- ½ cup Granulated sugar
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- Into a large mixing bowl, add the vegetable oil, eggs, vanilla extract, sugar, brown sugar, white wine, and water, and mix with a whisk until well combined.
- Add the yellow cake mix and vanilla instant pudding and mix with a whisk until the mixture is combined and there are no lumps of flour showing. Do not overmix.
- Pour the batter into the prepared cake pan and bake in a 180c (350f) oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- While you bake the cake, make the white wine syrup. Into a saucepan, add the butter, white wine, granulated sugar, and vanilla extract, and cook on medium heat until the sugar melts. Cook for 3-5 minutes.
- Use a fork to poke the cake and pour the white wine glaze on top of the cake. Allow the cake to soak the glaze for at least an hour.
- Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan. Slice and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. However, allow the cake to cool to room temperature before flipping it. This step prevents the cake from falling apart.
- Pour the white wine glaze while the cake is still warm to make sure it soaks into the entire cake.
- Don't overbake the cake to make sure it stays moist. Check the cake doneness with a skewer 5 minutes before the baking time ends.
Trina says
This cake is delicious !! I had the butter recipe cake mix so used that. Did not have wine so used some apple juice. Followed your directions step by step and had it in the pan and realized the directions did not say anything about putting in the cinnamon. I put it on top of the mixture in the bundt pan and stirred it in. Came out beautifully !!! Great recipe !!!
Beverly says
Delicious, moist! Most requested from family and friends.