Why You’ll Love This Recipe
I can’t get enough of how moist and flavorful this Crack Cake is! The combination of yellow cake mix, vanilla pudding, and white wine makes it incredibly tender, while the cinnamon adds a warm, comforting spice. The best part is the glaze—made with butter, sugar, and wine—that soaks into the cake as it cools, making it even more moist and delicious. It’s one of those cakes that tastes even better the next day, if there are any leftovers! Whether I’m serving it at a party, holiday gathering, or just as a sweet treat for the family, this cake always gets rave reviews.
Ingredients
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1 box Duncan Hines yellow cake mix
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1/4 cup brown sugar
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1/4 cup white sugar
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1 box (3.4 oz) instant vanilla pudding mix
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2 teaspoons ground cinnamon
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4 large eggs
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3/4 cup water
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3/4 cup vegetable oil
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1/2 cup white wine
For the glaze:
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1/2 cup (1 stick) butter
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1/4 cup white wine
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1 cup granulated sugar
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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I preheat my oven to 350°F (175°C) and grease and flour a Bundt pan.
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In a large bowl, I mix together the cake mix, brown sugar, white sugar, instant vanilla pudding mix, and ground cinnamon.
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I add in the eggs, water, vegetable oil, and white wine, then mix everything until well combined and smooth.
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I pour the batter into the prepared Bundt pan, spreading it evenly.
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I bake the cake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, I prepare the glaze. In a saucepan over medium heat, I melt the butter and stir in the granulated sugar and white wine. I bring it to a simmer, then remove it from the heat (being careful not to boil).
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Once the cake is done, I remove it from the oven and, while it’s still hot, poke holes in it using a skewer or fork.
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I slowly pour the glaze over the hot cake in the pan, allowing it to soak in.
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I let the cake sit for 10–15 minutes before inverting it onto a serving plate.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 50 minutes
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Total Time: 1 hour
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Servings: 12 servings
Variations
This Crack Cake is easy to adapt if I want to try different flavors. I can substitute the white wine with another type of wine like a fruity Moscato or even a splash of rum for a different twist. If I’m not a fan of cinnamon, I can omit it or substitute it with nutmeg or pumpkin spice for a seasonal variation. Adding a cup of chopped nuts (like pecans or walnuts) to the batter can also add some crunch and texture. And for extra indulgence, I sometimes top the cake with whipped cream or a scoop of vanilla ice cream!
Storage/Reheating
This cake keeps well in an airtight container at room temperature for up to 3 days. The flavor actually improves after sitting for a day or two! If I want to keep it longer, I can freeze the cake for up to a month. I wrap it tightly in plastic wrap and foil to preserve its freshness. When ready to serve, I let it thaw at room temperature. The cake is already so moist, but I can reheat individual slices in the microwave for 10-15 seconds if I want it warm.
FAQs
Can I use a different cake mix?
Yes, while I love the yellow cake mix, I can easily swap it out for another flavor of cake mix, such as butter or vanilla. Each one will bring a slightly different flavor profile to the cake.
Can I make this cake without wine?
If I prefer not to use wine, I can substitute it with an equal amount of water, milk, or even apple juice for a non-alcoholic version. The cake will still be moist and flavorful!
Can I make this cake ahead of time?
Yes! This cake is great for making ahead. It actually tastes even better the next day as the flavors have time to meld together. Just be sure to store it in an airtight container to keep it fresh.
How do I prevent the cake from sticking to the Bundt pan?
To ensure the cake doesn’t stick, I make sure to grease and flour the Bundt pan well. Some people even use a non-stick baking spray with flour for extra insurance!
How do I store the glaze if I have leftovers?
If I have leftover glaze, I can store it in an airtight container in the fridge for up to a week. I just reheat it in the microwave or on the stovetop when I’m ready to use it again.
Conclusion
Crack Cake is a rich, buttery, and moist dessert that’s perfect for any occasion. The combination of a cake mix with vanilla pudding, wine, and cinnamon creates a simple yet indulgent treat that’s hard to resist. The glaze soaks into the cake, making it even more decadent and giving it an irresistible melt-in-your-mouth texture. Whether I’m serving it at a gathering, holiday, or just for a special treat, Crack Cake always delivers—and always disappears fast!
Print
Crack Cake
- Total Time: 1 hour
- Yield: Serves 12
- Diet: Vegetarian
Description
This crack cake is unbelievably moist and addictive—made with yellow cake mix, vanilla pudding, cinnamon, and a buttery white wine glaze.
Ingredients
For the Cake:
1 box yellow cake mix (Duncan Hines preferred)
¼ cup brown sugar
¼ cup granulated sugar
1 box (3.4 oz) instant vanilla pudding mix
2 tsp ground cinnamon
4 large eggs
¾ cup water
¾ cup vegetable oil
½ cup white wine
For the Glaze:
½ cup (1 stick) butter
¼ cup white wine
1 cup granulated sugar
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a large bowl, mix cake mix, brown sugar, granulated sugar, pudding mix, and cinnamon.
Add eggs, water, oil, and wine. Mix until smooth.
Pour batter into the prepared Bundt pan.
Bake 45–50 minutes or until a toothpick inserted in the center comes out clean.
While cake bakes, make the glaze: melt butter in a saucepan over medium heat. Stir in sugar and wine. Simmer until sugar dissolves, then remove from heat.
When the cake is done, poke holes in the hot cake using a skewer or fork. Slowly pour glaze over the cake in the pan.
Let sit for 10–15 minutes. Invert onto a plate and cool completely.
Notes
Wine options: Swap with Moscato, rum, or apple juice for different flavors or a non-alcoholic version.
Spices: Replace cinnamon with nutmeg or pumpkin spice.
Add-ins: Add chopped pecans or walnuts for texture.
Serving idea: Top with whipped cream or ice cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
