Introduction
Crack Cake is a famous, ultra-moist wine bundt cake that has gained a cult following for one reason — it’s addictively delicious! Made with a boxed cake mix, pudding mix, and a splash of white wine, it’s buttery, rich, and bursting with cinnamon-sugar flavor. The secret lies in the warm, buttery wine glaze that soaks into every crumb, creating a cake so tender and flavorful that one slice is never enough. Perfect for holidays, brunches, or any special occasion, this cake is dangerously good!
Ingredients
(Makes 1 Bundt cake, about 10–12 servings)
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
¾ cup granulated sugar
¾ cup brown sugar
2 teaspoons ground cinnamon
4 large eggs
¾ cup water
¾ cup vegetable oil
½ cup white wine (any sweet or semi-sweet wine such as Moscato, Chardonnay, or Riesling)
For the Glaze:
1 stick (½ cup) unsalted butter
1 cup granulated sugar
¼ cup white wine
1 teaspoon vanilla extract
Instructions
Step 1 – Preheat Oven:
Preheat oven to 350 °F (175 °C). Grease and flour a Bundt pan generously, ensuring all the curves are coated to prevent sticking.
Step 2 – Mix Dry Ingredients:
In a large bowl, combine the cake mix, pudding mix, granulated sugar, brown sugar, and cinnamon. Mix well to blend.
Step 3 – Add Wet Ingredients:
Add eggs, water, oil, and white wine to the dry mixture. Beat with a hand mixer or whisk for about 2–3 minutes until smooth and creamy.
Step 4 – Bake the Cake:
Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 5 – Make the Glaze:
While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in sugar and wine and bring to a gentle simmer. Cook for about 2–3 minutes, stirring until the sugar is mostly dissolved. Remove from heat and stir in vanilla extract.
Step 6 – Glaze the Cake:
When the cake comes out of the oven, let it rest for 10 minutes, then poke small holes all over the top using a skewer or fork. Slowly pour the warm glaze over the cake, letting it soak in.
Step 7 – Cool and Serve:
Allow the cake to cool completely in the pan before inverting onto a plate. Dust with powdered sugar if desired, slice, and serve!
Description
The result is a rich, buttery, and perfectly moist cake with deep notes of caramelized sugar, cinnamon, and a hint of wine warmth. Each bite melts in your mouth — soft, sticky, and flavorful with just the right sweetness. The golden glaze soaks through every layer, creating that signature “crack” texture people can’t stop talking about.
It’s elegant enough for company but easy enough for a weekday treat — a true crowd-pleaser.
Tips
Use a non-stick Bundt pan and grease it very well (use butter + flour or baking spray with flour) to ensure easy release.
Don’t skip the glaze! It’s what gives the cake its incredible texture and addictive flavor.
If your glaze crystallizes, reheat gently until smooth before pouring.
Add nuts or fruit: Chopped pecans, walnuts, or even raisins make fun additions.
Serve warm: Slightly warm slices taste especially indulgent, especially with a scoop of vanilla ice cream or whipped cream.
Store covered at room temperature for up to 3 days or refrigerate up to 5 days — it gets even better the next day!
Variations
No Alcohol Version: Substitute the wine with white grape juice or apple juice for a family-friendly cake.
Chocolate Crack Cake: Use chocolate cake mix and chocolate pudding, replacing wine with red wine or coffee.
Spiced Version: Add ½ teaspoon nutmeg or allspice for a cozy holiday twist.
Mini Bundt Cakes: Bake in mini pans (20–25 minutes) for personal-sized portions.
Apple Crack Cake: Add 1 cup of finely chopped apples or ½ cup of applesauce for a fruity spin.
Correction (Common Mistakes & How to Fix)
Cake sticks to pan: Make sure pan is greased and floured thoroughly; let cake cool 10 minutes before flipping.
Cake too dry: Overbaking is the culprit; check for doneness at 45–50 minutes.
Glaze doesn’t soak in: Poke more holes and pour glaze slowly while cake is still warm.
Too sweet: Use dry white wine and reduce sugar slightly in the glaze.
Crumbly texture: Mix batter thoroughly for 2–3 minutes so pudding and cake mix blend well.
Enjoy!
Serve your Crack Cake warm or at room temperature — tender, buttery, and soaked with sweet wine glaze. It’s rich, comforting, and dangerously good, perfect for brunch, celebrations, or whenever you need a truly irresistible dessert.