Why You’ll Love This Recipe

Irresistibly Moist: The combination of pudding mix and white wine ensures a tender, flavorful crumb.
Simple Ingredients: Starting with a boxed cake mix makes this recipe accessible and quick to prepare.
Versatile Flavor: The warm cinnamon and sweet glaze make it suitable for various occasions, from brunch to dessert.
Make-Ahead Friendly: This cake tastes even better the next day, making it perfect for planning ahead.
Freezer-Friendly: Slices can be frozen for a sweet treat anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
¼ cup granulated sugar
¼ cup packed brown sugar
2 teaspoons ground cinnamon
4 large eggs
¾ cup water
¾ cup vegetable oil
½ cup white wine (such as Chardonnay or Pinot Grigio)
1 stick (½ cup) unsalted butter
1 cup granulated sugar (for glaze)
¼ cup white wine (for glaze)

Directions

Preheat Oven: I preheat my oven to 350°F (175°C) and generously grease a 10-inch bundt pan.
Mix Dry Ingredients: In a large bowl, I combine the cake mix, pudding mix, granulated sugar, brown sugar, and cinnamon.
Add Wet Ingredients: I add the eggs, water, oil, and ½ cup of white wine to the dry ingredients and mix until well combined.
Bake: I pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Glaze: While the cake is baking, I melt the butter in a saucepan over medium heat. I stir in 1 cup of sugar and ¼ cup of white wine, cooking until the sugar dissolves.
Glaze the Cake: Once the cake is done, I leave it in the pan and poke holes all over the top with a skewer or fork. I slowly pour the warm glaze over the cake, allowing it to soak in.
Cool and Serve: I let the cake cool in the pan for about 15 minutes before inverting it onto a serving plate.

Servings and Timing

Servings: 12-16 slices
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: Approximately 1 hour and 15 minutes

Variations

Nutty Addition: I fold in ½ cup of chopped pecans or walnuts for added texture.
Different Wines: I experiment with different white wines to subtly change the flavor profile.
Spice It Up: I add a pinch of nutmeg or allspice for a deeper spice flavor.
Chocolate Twist: I mix in ½ cup of mini chocolate chips for a chocolatey surprise.

Storage/Reheating

Storage: I store the cake in an airtight container at room temperature for up to 3 days.
Reheating: I warm individual slices in the microwave for about 15 seconds to enjoy a warm treat.
Freezing: I wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. I thaw at room temperature before serving.

FAQs

Can I make this cake without wine?

Yes, I can substitute the white wine with an equal amount of apple juice or white grape juice.

What type of white wine works best?

I prefer using a dry white wine like Chardonnay or Pinot Grigio for a balanced flavor.

Can I use a different cake mix flavor?

Absolutely. I can try using a spice cake mix or even a chocolate cake mix for a different twist.

Is it necessary to use instant pudding mix?

Yes, the instant pudding mix adds moisture and richness to the cake.

How do I prevent the cake from sticking to the bundt pan?

I ensure the pan is well-greased and floured, reaching all the crevices, to prevent sticking.

Conclusion

Mother’s Crack Cake is a delightful indulgence that’s incredibly easy to make. Its moist texture, warm spices, and buttery glaze make it a standout dessert for any occasion. Whether I’m serving it at a gathering or enjoying a slice with my morning coffee, this cake never fails to impress.