Crack Cake Recipe

This Crack Cake is moist, sticky, and filled with warm cinnamon and vanilla flavors that makes your kitchen feel like home.

5 from 2 votes

This Crack Cake is moist, sticky, and filled with warm cinnamon and vanilla flavors that makes your kitchen feel like home.

Prep Time15

Cook Time45

Cooling Time15

Total Time1 15

Course: Dessert, Desserts

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: slices

Calories: 375kcal

Author: Linda

Equipment

Ingredients

For the Cake

1 box yellow cake mix
1/4 cup granulated sugar
1/4 cup light brown sugar
3.4 oz instant vanilla pudding mix 1 small box
2 tsp ground cinnamon
4 eggs
3/4 cup water
3/4 cup vegetable oil
1/2 cup white wine I use a Riesling

For the Glaze

1/2 cup butter softened
1/4 cup white wine
1 cup granulated sugar

Instructions

Preheat your oven to 350 degrees Fahrenheit and generously grease your Bundt cake pan.
In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer mix all the cake ingredients until combined.
Pour the cake batter into your prepared pan and bake in the oven for 45-50 minutes until a toothpick comes out clean.
While the cake is baking, prepare your glaze. In a medium saucepan melt the butter then add in the sugar and mix until the sugar crystals dissolve, about 5-10 minutes. Then, add in the white wine and stir until everything has combined for another 1-2 minutes.
Once the cake has baked, use a toothpick and prick holes all around the bottom of the cake, while it is still in the Bundt pan.
Next, pour the glaze over the bottom of the cake while it is still in the pan. Be sure to not let it overflow. If it gets too full you can pour half, wait for it to soak in and then add in the other half.
Once the glaze has soaked in, allow the cake to cool for at least 15-20 minutes.
Because the glaze has been added the cake will be stickier. Using a rubber spatula loosen the sides of the cake in the pan, then take a serving plate and turn the cake out onto the plate.
Finally, serve and enjoy!

Video

Notes

You can store leftovers of this Crack Cake recipe in an airtight container on your countertop at room temperature for 2-3 days. You can also store this cake in your fridge for 5-7 days.

If you want to freeze this cake wrap it in plastic wrap or aluminum foil and place in an airtight container and it will freeze for up to 2 months.

Nutrition