This incredibly moist crack cake is made in a bundt cake with a yellow cake mix, and vanilla pudding, and is topped with a delicious white wine glaze.
The cake itself has a moist and tender crumb, with a slightly dense yet pleasantly light texture.
As you take your first bite, you are greeted with an explosion of flavors. The sweetness of the cake is perfectly balanced with hints of rich butter and warm vanilla undertones.
Additionally, the cake's top layer is adorned with a sweet glaze that adds an irresistible sticky and caramel-like consistency to each forkful.
Overall, crack cake offers a delightful combination of textures and flavors that will leave your taste buds craving more.
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
- Flavor- this cake is sweet but not sweet and spiced with cinnamon and every bite will melt in your mouth.
- Texture- this cake is topped with a white wine glaze which soaks into the cake and makes it extra moist and extremely tender.
- Ease- this cake is made with simple ingredients and comes together in just one bowl! It couldn’t get easier to make.
- White wine glaze- the white wine glaze is made with four simple ingredients and gives this cake the most delicious moist texture and flavor.
- Simple- This bundt cake is made with simple ingredients you can find in any grocery store.
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- We 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- we love adding cinnamon to this cake. Use your favorite brand of ground cinnamon for this.
Granulated sugar– we 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 – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake. 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 and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- 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.
- 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.
- Dust powdered sugar on top of the finished cake just before serving for a beautiful look.
- 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.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
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.
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
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
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. We 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.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
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 and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- 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.
- 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.
- Dust powdered sugar on top of the finished cake just before serving for a beautiful look.
- 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.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Beverly
Delicious, moist! Most requested from family and friends.