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slice of crack cake on a white plate.

Crack Cake Recipe

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4.9 from 28 reviews

This crack cake is an ultra-moist bundt cake made from a doctored yellow cake mix enriched with vanilla pudding, cinnamon, and extra sugar for a tender crumb. After baking, the warm cake is poked and drenched in a buttery white wine glaze that soaks into every nook, creating a soft, rich texture and irresistible flavor. The result is a simple cake that feels decadent and comforting, perfect for potlucks, holidays, or anytime you want a crowd-pleasing dessert.

  • Total Time: 1 Hour
  • Yield: 12-16 Slices 1x

Ingredients

Units Scale

Cake

  • 15.25oz Yellow Cake Mix
  • 1 Small Box Instant Vanilla Pudding
  • 2 Teaspoons Ground Cinnamon
  • 50 grams (1/4 Cup) Light Brown Sugar
  • 50 grams (1/4 Cup) Granulated Sugar
  • 4 Large Eggs, at room temperature
  • 6oz (3/4 Cup) Vegetable Oil
  • 6oz (3/4 Cup) Water
  • 2 Teaspoons Pure Vanilla Extract
  • 4oz (1/2 Cup) White Wine

Glaze

  • 4oz (1/2 Cup) Salted Butter
  • 200 grams (1 Cup) Granulated Sugar
  • 2oz (1/4 Cup) White Wine
  • 1 Tablespoon Pure Vanilla Extract

Instructions

  1. Preheat oven to 350F/180C and grease a 10-cup Bundt Pan, set aside.
  2. In a large bowl or in the bowl of an electric mixer fitted with a paddle attachment mix together all cake ingredients until smooth. Pour into prepared pan and bake for 40-50 minutes, or until when you insert a toothpick in the center of the cake it comes out with no wet batter. Place cake on a wire rack to cool.

Glaze

  1. Immediately after the cake is done in a small pot combine all glaze ingredients and cook over medium heat for 3-4 minutes. Use a skewer or thin metal piece to poke holes all over the cake. Pour the glaze on top and let the cake rest for 1 hour before placing a serving plate on top of the cake and inverting it out of the pan. Store leftovers in the fridge. 

Equipment

Notes

  • The alcohol in the wine is cooked out so you can serve it to anyone! 🙂
  • This crack cake recipe will last 3-4 days. If you live in a warm climate as I do here in California I would suggest storing the cake in the fridge in an airtight container. Otherwise, mold may very well start growing on the cake quickly. The moisture in the cake and a warm environment is not a good combination!
  • Recipe every so slightly adapted from: Cook Heavenly Recipes
  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/crack-cake-recipe/

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