If you love ultra-moist cakes that melt in your mouth, this Crack Cake is about to become your new obsession! It starts with a yellow cake mix but is transformed into something extraordinary with cinnamon, pudding mix, and a sweet buttery wine glaze that soaks into every bite. The result? A dense, rich, almost irresistible cake that you’ll want to bake again and again.
Perfect for parties, holidays, or just when you need a comforting slice of pure indulgence.
🛒 Ingredients
For the Cake
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1 yellow cake mix (15.25 oz box)
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1 (3.4 oz) box vanilla instant pudding mix
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¼ cup packed light brown sugar
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¼ cup granulated sugar
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2 teaspoons ground cinnamon
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5 large eggs, room temperature
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½ cup whole milk
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½ cup vegetable oil
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1 cup sour cream
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½ cup sweet white wine (like Riesling or Moscato)
For the Glaze
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½ cup salted butter
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¼ cup sweet white wine
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1 cup granulated sugar
👩🍳 Instructions
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Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter and flour. -
Make the Batter
In a large mixing bowl, combine the cake mix, pudding mix, brown sugar, granulated sugar, and cinnamon.
Add eggs, milk, oil, sour cream, and wine. Beat until smooth and fully combined. -
Bake
Pour batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick comes out clean and the edges pull slightly away from the pan. -
Prepare the Glaze
While the cake bakes, melt butter in a small saucepan over medium heat. Stir in wine and sugar, cooking until sugar is dissolved. Remove from heat. -
Soak the Cake
When the cake is finished baking, poke holes all over the bottom (while still in the pan) with a skewer or toothpick. Slowly pour the warm glaze over the cake, letting it soak in for 15–20 minutes. -
Invert & Serve
Run a spatula around the edges to loosen the cake, then carefully invert it onto a serving plate. Slice, serve, and enjoy!
💡 Tips & Variations
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Wine Swap: Use Moscato or even Champagne for a different twist.
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Extra Spice: Add a pinch of nutmeg or cardamom for a warm holiday version.
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Storage: Keeps well at room temperature for 2–3 days or refrigerated up to 5 days (the flavor deepens as it rests).