Crack Cake
Crack Cake is an ultra-moist, flavor-packed Bundt cake that blends yellow cake mix, pudding, cinnamon, sour cream, and sweet white wine into something unbelievably addictive. The warm cake soaks up a buttery wine glaze, giving it a rich, tender crumb that keeps everyone coming back for “just one more slice.” It’s simple to prepare yet impressive enough for holidays, potlucks, or any time you want a dessert that never fails to wow.
Ingredients
- 1 yellow cake mix
- One 3.4-oz vanilla pudding mix
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 5 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1/2 cup sweet white wine (such as Riesling)
Glaze:
- 1/2 cup salted butter
- 1/4 cup sweet white wine
- 1 cup granulated sugar
Directions
- Preheat oven to 350°F and grease a Bundt pan.
- Beat all cake ingredients together until smooth and fully combined.
- Pour batter into the prepared Bundt pan.
- Bake 50–60 minutes, or until a toothpick comes out clean and edges pull away from the pan.
- Heat butter, wine, and sugar in a saucepan until sugar dissolves; remove from heat.
- Poke holes all over the cake (still in the pan) with a skewer.
- Pour glaze evenly over the cake and let it absorb 15–20 minutes.
- Loosen edges with a spatula and invert onto a serving plate.
- Slice and serve.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes
Kcal: ~420 kcal per serving | Servings: 12
Tips
- Let the cake rest fully before unmolding to avoid cracks or sticking.
- For extra flavor, sprinkle a little cinnamon-sugar in the greased Bundt pan before adding the batter.
FAQ
Can I use a different wine?
Yes—Moscato or any sweet white wine works well.
Can I make this alcohol-free?
Swap wine with white grape juice for a similar sweetness.
Can I freeze this cake?
Absolutely—wrap tightly and freeze up to 2 months.
Why is it called Crack Cake?
Because it’s famously addictive—the glaze makes the crumb incredibly moist and irresistible.
