Description

Crack Cake is a moist and flavorful yellow cake enhanced with instant vanilla pudding and a delicate cinnamon touch. Baked to perfection in a Bundt pan, it’s then soaked with a luscious white wine and butter glaze that seeps into the cake, creating an irresistible crackled top and rich taste. Perfect for dessert lovers looking for a homey yet elegant treat.

Ingredients

Scale

Cake Ingredients

15.25 oz Yellow Cake Mix
1 Small Box Instant Vanilla Pudding
2 Teaspoons Ground Cinnamon
50 Grams (1/4 Cup) Light Brown Sugar
50 Grams (1/4 Cup) Granulated Sugar
4 Large Eggs, at room temperature
6 oz (3/4 Cup) Vegetable Oil
6 oz (3/4 Cup) Water
2 Teaspoons Pure Vanilla Extract
4 oz (1/2 Cup) White Wine

Glaze Ingredients

4 oz (1/2 Cup) Salted Butter
200 Grams (1 Cup) Granulated Sugar
2 oz (1/4 Cup) White Wine
1 Tablespoon Pure Vanilla Extract

Instructions

Prepare the Pan and Oven: Preheat your oven to 350°F (180°C) and grease a 10-cup Bundt pan thoroughly to ensure the cake doesn’t stick. Set this aside while you prepare the batter.
Mix the Cake Batter: In a large mixing bowl or the bowl of an electric mixer fitted with a paddle attachment, combine all the cake ingredients — cake mix, instant vanilla pudding, cinnamon, brown sugar, granulated sugar, eggs, vegetable oil, water, vanilla extract, and white wine. Beat everything together until the mixture is smooth and uniform.
Bake the Cake: Pour the batter into the prepared Bundt pan and place it in the oven. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean with no wet batter. Once baked, remove the cake and place it onto a wire rack to cool.
Prepare the Glaze: While the cake is baking or cooling, combine the glaze ingredients — salted butter, granulated sugar, white wine, and vanilla extract — in a small pot. Cook over medium heat for 3-4 minutes, stirring occasionally, until the sugar dissolves and glaze is warm.
Glaze the Cake: Using a skewer or thin metal object, poke holes all over the cooled cake to allow the glaze to penetrate deeply. Pour the warm glaze evenly over the cake, letting it soak in. Let the cake rest for 1 hour so the glaze sets and the flavors meld together.
Serve: Place a serving plate on top of the cake and carefully invert to release the cake from the pan. Store any leftovers in the refrigerator for freshness.

Notes

Ensure eggs are at room temperature to help the batter mix evenly.
Use a skewer to poke holes gently so the cake doesn’t crumble.
The glaze soaking time is crucial for the cake’s signature crackled texture and moistness.
Leftover cake is best stored refrigerated and can be warmed slightly before serving.
White wine in the batter and glaze adds subtle depth but can be substituted with apple juice for a non-alcoholic option.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: crack cake, yellow cake, vanilla pudding cake, cinnamon cake, Bundt cake, glazed cake, moist cake, white wine glaze