Crack Cake Recipe

I warn you now, this crack cake recipe is seriously addictive! It’s so delicious and tender, you can’t eat just one slice.

Pudding, cinnamon, and white wine make yellow cake mix taste like a million bucks.

But that’s not all! It comes drizzled with an outrageously decadent butter-wine glaze that’ll make you swoon.

Why Is It Called Crack Cake?

One bite, and you’ll understand how this dessert got its name.

Also known as wine cake, crack cake is a tender bundt cake drizzled with a rich butter-wine sauce. 

The cake is also infused with wine, giving it a wonderful flavor and texture. 

As you can imagine, the name comes from how impossible it is to resist!

Because it’s so decadent, it’s a hit during Christmas and other holidays. It’s also easy enough to whip it up any time of year.

Ingredients

Crack cake is proof you can make a spectacular dessert with a boxed mix. Along with a few mix-ins and the decadent sauce, it’s almost too good to be true. 

Here’s what you need:

• Yellow Cake Mix – Use whatever brand you like. But be sure to grab one that says “Super Moist”.

• Sugar – A combination of granulated and brown sugars gives this cake maximum flavor and moisture.

• Instant Pudding Mix – You want the dry stuff here. It sounds odd, but I promise it’s a game-changer.

• Cinnamon – For a touch of spice.

• Eggs – To give the cake structure.

• Oil – For a ridiculously moist cake.

• White Wine – The trademark of crack cake that gives it its unique flavor. I recommend Pinot Grigio or Chardonnay, and don’t worry about spending too much. It’s cake, after all.

• Butter sauce – A mixture of melted butter, sugar, and white wine makes up this ridiculously rich glaze.

Can I Substitute the Wine?

What makes crack cake extra special is the white wine.

And if you’re serving it to kids, don’t worry. The alcohol evaporates during baking, so the cake is alcohol-free and kid-friendly.

But if you’re still iffy about it, you can substitute the white wine with white grape juice. It will taste a little different, but just as good.

How to Make Crack Cake

Ready to indulge in this addicting dessert? Then grab your bundt pan and follow these steps:

1. Preheat the oven to 350 degrees Fahrenheit and heavily grease a bundt pan.

2. Mix the wet and dry ingredients. In a large bowl, beat the cake mix, sugars, pudding mix, cinnamon, eggs, water, oil, and white wine.

3. Pour the batter and bake. Pour the batter into the greased bundt pan and bake for 1 hour.

4. Prepare the butter sauce. In a saucepan over low heat, combine butter, sugar, and white wine. Stir constantly until the sugar dissolves and the mixture is hot.

5. Poke the cake. Using a knife or a skewer, poke the cake with holes. Pour the butter sauce over the top of the cake.

6. Cool and serve. Let the cake cool completely in the pan. Flip the cake onto a serving plate, slice, and enjoy.

Tips for the Best Cake 

Thanks to the boxed cake and instant pudding, crack cake is easy enough for a novice. That said, there are some tricks to make sure it turns out perfect. 

So here’s some helpful tidbits I’ve learned:

• Make the cake one day in advance. Crack cake tastes better the next day, so make it at least a day ahead.

• Experiment with the flavors. What’s great about crack cake is that there are various ways to switch things up! Try other flavors of cake and pudding, as well as other alcohol and liquor.

• Use room temperature ingredients. It’s a simple trick that ensures everything blends easily.

• Do not over-mix the batter. Otherwise, your cake will be tough and dense. Just beat the ingredients on low speed until they are combined.

• Use a light-colored bundt pan. This helps to avoid over-browning.

How to Get a Bundt Cake Out of the Pan

Bundt cakes are notorious for sticking. Especially if you have a fancy pan with lots of nooks and crannies.

Luckily, I have the low-down on how to work with them.

• Use a nonstick bundt pan. If you’re willing to buy a new bundt pan, be sure it’s non-stick.

• Grease the pan. Grease the pan liberally with oil or butter. Make sure every spot is coated generously!

• Coat the pan with flour. Use a sifter to dust the pan, then tap and spin the pan so it gets into all the corners.

• Use cake release. Mix equal parts flour, shortening, and oil into a paste. Then, brush it into the pan before adding the batter.

• Remove the cake when still warm. The cake needs to cool a little, but not all the way. Leave it for about 10 minutes, then turn it out.

• Loosen the cake with the right tool. Use a butter knife or offset spatula to loosen the sides of the cake.

• Flip with a serving dish. After 5 to 10 minutes of cooling, flip the cake over onto the serving dish. Gently wiggle the pan until the cake comes out.

How to Store

I love leftover crack cake. It’s a quick pick-me-up for an afternoon snack, dessert, and even breakfast.

And it really does taste better the next day!

But you do need to know how to store it. Even with the butter sauce, you don’t want a dry cake with your coffee, right?

To Store: Transfer the cool cake or slices to an airtight container. Keep it at room temperature, away from direct heat, for up to 5 days.

To Freeze: Wrap the cake in 2 layers of plastic wrap and 1 layer of foil, then place it in a freezer-friendly container or resealable bag. Enjoy within 2 months.

Thaw overnight in the freezer before enjoying.

More Cake Recipes You Love

Are you looking for more scrumptious cake recipes to try? You’ve asked the right gal!

Here are a few of my favorites that make it hard to eat just one slice:

Easy Chocolate Dream Cake
Bisquick Coffee Cake
Louisiana Crunch Cake
Lemon Sour Cream Cake
Paula Deen Strawberry Cake