Crack Cake Recipe
Crack Cake Recipe
Table of Contents
Crack Cake Recipe
This Crack Cake recipe is a highly addictive and delicious dessert that’s perfect for any occasion. Made with a mix of cake mix, pudding, and wine, this moist bundt cake delivers intense flavors with every bite. Simple to make, it’s a dessert that always impresses at gatherings, parties, or even for an indulgent treat at home.
Description
Crack Cake is an easy and indulgent dessert that’s known for being dangerously good. This bundt cake gets its addictive flavor from the combination of yellow cake mix, pudding mix, butter, and white wine. It’s super moist and drenched in a rich, buttery glaze, ensuring every bite melts in your mouth.
What makes this Crack Cake recipe so appealing is how simple it is to prepare using a boxed cake mix as the base. With minimal effort and ingredients, you can create a bakery worthy cake that looks as stunning as it tastes. Perfect for those who love a boozy twist to their desserts, the wine enhances the sweetness without overpowering it.
If you’re hosting a special event or simply craving a sweet treat, this Crack Cake recipe is your go to dessert. Its sweet and buttery glaze ensures that each bite is packed with flavor, while the wine adds depth and sophistication. It’s no wonder that this cake has earned the nickname “crack cake” because once you taste it, you’ll be hooked!
Why You’ll Love This Crack Cake Recipe
- Super Moist – The combination of pudding mix and wine makes this cake incredibly moist.
- Easy to Make – You’ll be amazed at how quickly this cake comes together using simple ingredients.
- Crowd Pleaser – It’s perfect for family gatherings, potlucks, and parties.
- Boozy Twist – White wine adds a unique flavor without being too overpowering.
- Make Ahead – This cake tastes even better the next day, making it ideal for prepping ahead of time.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 small box vanilla pudding mix (3.4 oz)
- 4 large eggs
- ½ cup white wine (use a dry wine like Chardonnay)
- ½ cup water
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon cinnamon
For the Glaze:
- 1 stick (½ cup) butter
- 1 cup sugar
- ¼ cup white wine
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or cooking spray, and dust it with flour to prevent sticking.
2. Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, white wine, water, oil, sugar, and cinnamon. Use an electric mixer to beat on medium speed until the batter is smooth and well combined, about 2 minutes.
3. Bake the Cake
Pour the cake batter into the prepared bundt pan, ensuring it’s spread evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Glaze
While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar, white wine, water, and vanilla extract, stirring until the sugar is completely dissolved. Allow the glaze to come to a boil, then remove it from the heat.
5. Glaze the Cake
Once the cake is finished baking, remove it from the oven and immediately poke holes all over the cake using a toothpick or skewer. Pour the hot glaze over the cake while it’s still in the pan, allowing it to soak in.
6. Let the Cake Cool
Let the cake cool in the pan for about 30 minutes to an hour, allowing the glaze to fully absorb. Once cooled, carefully invert the cake onto a serving plate.
7. Serve and Enjoy
Slice and serve your delicious Crack Cake! It’s perfect with a cup of coffee or as a dessert for any special occasion.
Notes
- Make Ahead: Crack Cake tastes even better the next day as the flavors have time to meld. You can bake this cake a day in advance and store it at room temperature in an airtight container.
- Wine Substitution: If you prefer a non alcoholic version, you can substitute white wine with apple juice or white grape juice.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake for longer storage.
Crack Cake Recipe
Ingredients
- For the Cake:
- 1 box yellow cake mix
- 1 small box vanilla pudding mix 3.4 oz
- 4 large eggs
- ½ cup white wine use a dry wine like Chardonnay
- ½ cup water
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- For the Glaze:
- 1 stick ½ cup butter
- 1 cup sugar
- ¼ cup white wine
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or cooking spray, and dust it with flour to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, white wine, water, oil, sugar, and cinnamon. Use an electric mixer to beat on medium speed until the batter is smooth and well combined, about 2 minutes.
- Pour the cake batter into the prepared bundt pan, ensuring it’s spread evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar, white wine, water, and vanilla extract, stirring until the sugar is completely dissolved. Allow the glaze to come to a boil, then remove it from the heat.
- Once the cake is finished baking, remove it from the oven and immediately poke holes all over the cake using a toothpick or skewer. Pour the hot glaze over the cake while it’s still in the pan, allowing it to soak in.
- Let the cake cool in the pan for about 30 minutes to an hour, allowing the glaze to fully absorb. Once cooled, carefully invert the cake onto a serving plate.
- Slice and serve your delicious Crack Cake! It’s perfect with a cup of coffee or as a dessert for any special occasion.
Notes
- Make Ahead: Crack Cake tastes even better the next day as the flavors have time to meld. You can bake this cake a day in advance and store it at room temperature in an airtight container.
- Wine Substitution: If you prefer a non alcoholic version, you can substitute white wine with apple juice or white grape juice.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake for longer storage.
