5.0 from 6 votes
Crack Cake Recipe
This Crack Cake is moist, sticky, and filled with warm cinnamon and vanilla flavors that makes your kitchen feel like home.
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
15 mins
Total Time
1 hr 15 mins
Servings: 16 slices
Calories: 375 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake
- 1 box yellow cake mix
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3.4 oz instant vanilla pudding mix 1 small box
- 2 tsp ground cinnamon
- 4 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1/2 cup white wine I use a Riesling
For the Glaze
- 1/2 cup butter softened
- 1/4 cup white wine
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease your Bundt cake pan.
- In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer mix all the cake ingredients until combined.
- Pour the cake batter into your prepared pan and bake in the oven for 45-50 minutes until a toothpick comes out clean.
- While the cake is baking, prepare your glaze. In a medium saucepan melt the butter then add in the sugar and mix until the sugar crystals dissolve, about 5-10 minutes. Then, add in the white wine and stir until everything has combined for another 1-2 minutes.
- Once the cake has baked, use a toothpick and prick holes all around the bottom of the cake, while it is still in the Bundt pan.
- Next, pour the glaze over the bottom of the cake while it is still in the pan. Be sure to not let it overflow. If it gets too full you can pour half, wait for it to soak in and then add in the other half.
- Once the glaze has soaked in, allow the cake to cool for at least 15-20 minutes.
- Because the glaze has been added the cake will be stickier. Using a rubber spatula loosen the sides of the cake in the pan, then take a serving plate and turn the cake out onto the plate.
- Finally, serve and enjoy!
Cup of Yum
Notes
- You can store leftovers of this Crack Cake recipe in an airtight container on your countertop at room temperature for 2-3 days. You can also store this cake in your fridge for 5-7 days.
- If you want to freeze this cake wrap it in plastic wrap or aluminum foil and place in an airtight container and it will freeze for up to 2 months.
Nutrition Information
Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
56mg
(19%)
Sodium
337mg
(14%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
237IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 375
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 337mg | 14% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.