Oh, yes — Crack Cake is the internet-famous dessert that’s ridiculously moist, buttery, and impossible to stop eating (hence the name 😄). It’s usually made from a doctored boxed cake mix with wine, sugar, and butter glaze that soaks into the cake.
Here’s the classic version — simple, foolproof, and dangerously good.
🍰 Crack Cake (Buttery Wine Bundt Cake)
Ingredients
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box vanilla instant pudding mix (3.4 oz)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp cinnamon
- ¾ cup water
- ¾ cup vegetable oil
- ½ cup white wine (any sweet or semi-dry white, like Chardonnay or Pinot Grigio)
- 4 large eggs
For the glaze:
- 1 stick (½ cup) unsalted butter
- 1 cup sugar
- ¼ cup white wine
- 1 tsp vanilla extract
Instructions
1. Preheat and prep:
Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan (or use baking spray with flour).
2. Make the batter:
In a large bowl, whisk together:
cake mix, pudding mix, brown sugar, granulated sugar, and cinnamon.
Add water, oil, wine, and eggs.
Beat with an electric mixer for about 2 minutes, until smooth and well combined.
Pour batter evenly into prepared Bundt pan.
3. Bake:
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then invert onto a serving plate.
4. Make the glaze:
While the cake cools slightly, melt butter in a small saucepan.
Add sugar and wine, bring to a gentle boil, and cook for 1–2 minutes, stirring constantly, until sugar dissolves.
Remove from heat and stir in vanilla.
5. Glaze the cake:
While the cake is still warm, poke holes all over the top with a skewer or fork.
Slowly pour the warm glaze over the cake, letting it soak in.
(If the cake is on a plate, pour gradually so it doesn’t pool — it’ll soak in beautifully.)
Optional Variations
- Use spiced rum instead of wine for a rum-cake twist.
- Add chopped pecans to the bottom of the Bundt pan before pouring in the batter.
- Dust with powdered sugar or drizzle with a cream cheese glaze before serving.
Serving Tip
Let it sit a few hours or overnight — it’s even better the next day as the glaze fully soaks in.
Serve slightly warm or at room temperature with coffee or whipped cream.
Would you like me to give you a from-scratch (no cake mix) version of crack cake next? It’s just as moist and rich, but made completely homemade.
