Crack Cake

Introduction

Crack Cake is a moist, buttery, cinnamon-sugar wine cake that’s outrageously good. The recipe starts with a boxed yellow cake mix (making it quick and easy) but is elevated with pudding mix, wine, cinnamon, and sugar. After baking, it’s soaked with a buttery wine glaze that seeps into every crumb, making the cake irresistibly moist and rich. It’s perfect for parties, potlucks, holidays—or when you just want a sweet treat that disappears in minutes.

Ingredients

For the Cake:

• 1 box yellow cake mix (about 15.25 oz)
• 1 box instant vanilla pudding mix (3.4 oz)
• ¾ cup white wine (dry white, like Chardonnay or Pinot Grigio)
• ¾ cup vegetable oil
• ¾ cup granulated sugar
• 4 large eggs
• 1 teaspoon ground cinnamon

For the Glaze:

• 1 stick (½ cup) unsalted butter
• 1 cup granulated sugar
• ¼ cup white wine
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven – Set oven to 350°F (175°C). Grease and flour a Bundt pan (or spray with baking spray).
2. Mix Cake Batter – In a large mixing bowl, combine cake mix, pudding mix, sugar, cinnamon, oil, wine, and eggs. Beat with an electric mixer for about 2–3 minutes, until smooth and creamy.
3. Bake – Pour batter evenly into prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick comes out clean.
4. Prepare Glaze – While the cake bakes, melt butter in a saucepan. Stir in sugar, wine, and vanilla. Simmer on low heat until sugar is dissolved (about 2–3 minutes).
5. Glaze the Cake – When the cake is done, leave it in the pan. Poke holes all over with a skewer or fork. Slowly pour half of the glaze over the warm cake so it soaks in. Let it sit for 15–20 minutes.
6. Invert & Finish – Turn the cake out onto a serving plate. Pour the remaining glaze over the top, letting it drip down the sides.

Methods

• Bundt Pan Magic: A Bundt pan works best because the ridges catch the glaze beautifully.
• Soaking Technique: Poking holes ensures the buttery glaze seeps into every crumb.
• Make-Ahead Friendly: This cake gets even better the next day after resting in the glaze.

History

Crack Cake became popular as a party dessert in the U.S. during the 1990s and early 2000s. The recipe is thought to have originated in Southern kitchens, where boxed cake mixes and wine cakes were trendy. Its cheeky name comes from how insanely addictive it is—like once you eat one slice, you crave more.

Benefits

• Quick & Easy: Starts with a boxed mix but tastes homemade.
• Crowd Pleaser: Always vanishes fast at gatherings.
• Moist Texture: Wine and glaze ensure it never dries out.
• Versatile: Can be served plain, with whipped cream, or topped with fresh fruit.

Nutrition (per slice, 1/12 of cake – approximate)

• Calories: 390
• Fat: 18g
• Carbohydrates: 50g
• Sugar: 32g
• Protein: 4g

(Not exactly a health food, but pure happiness in a slice!)

Lovers of Crack Cake

• Sweet Tooths: Perfect for dessert lovers who crave moist, flavorful cakes.
• Holiday Hosts: An easy but impressive dessert for gatherings.
• Wine Enthusiasts: A fun way to bake with wine instead of just sipping it.

Conclusion

Crack Cake isn’t just a cake—it’s an experience. With its cinnamon-sugar goodness, rich buttery glaze, and wine-infused moistness, it’s the kind of dessert that will have everyone asking for the recipe. One bite, and you’ll see why it’s called “Crack Cake.”