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The Irresistible Crack Cake Recipe: A Sweet Treat You Can’t Resist!
Table of Contents
Summary
Craving a dessert that’ll leave everyone begging for the recipe? This Irresistible Crack Cake is a buttery, rich bundt cake drenched in a heavenly glaze, making it one of the most addictive treats you’ll ever bake. With its perfect balance of sweetness, warmth from cinnamon, and a tender crumb, this cake will be the star of any gathering. And the best part? It’s incredibly easy to make with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 12 slices
- Calories: Approximately 320 per serving
Course: Dessert
Cuisine: American
Equipment Needed
- Bundt pan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Toothpick
- Small saucepan
- Pastry brush
Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 small box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup white granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- ½ cup water
- ½ cup white wine (dry or semi-sweet, like Chardonnay or Riesling)
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup white wine
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Bundt Pan
- Preheat your oven to 350°F (175°C).
- Generously grease your bundt pan with butter or nonstick spray, ensuring all crevices are coated. Lightly dust with flour or granulated sugar for an easy release.
Step 2: Mix the Batter
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, white sugar, brown sugar, and cinnamon. Whisk until the dry ingredients are well blended.
- Add the eggs, oil, water, wine, and vanilla extract. Use an electric mixer or whisk to beat the mixture until smooth and creamy, about 2–3 minutes. The batter will be slightly thick.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula if needed.
- Place the pan in the center of the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Step 4: Prepare the Glaze
- In a small saucepan, melt the butter over medium heat.
- Stir in the sugar and white wine, then bring the mixture to a gentle simmer. Cook for about 2–3 minutes, stirring occasionally, until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
Step 5: Glaze the Cake
- Once the cake is done, remove it from the oven and let it cool in the pan for 10–15 minutes.
- Use a toothpick to poke small holes across the surface of the cake while it’s still warm.
- Slowly pour half of the warm glaze over the cake, allowing it to seep into the holes.
- Invert the cake onto a serving plate, then pour the remaining glaze over the top, ensuring it drips down the sides for a glossy finish.
Step 6: Serve and Enjoy
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Let the cake cool completely to set the glaze before slicing. Serve as-is or with a dollop of whipped cream for added decadence.
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Notes
- Wine Substitute: If you prefer not to use wine, replace it with apple juice or white grape juice for a similar flavor profile.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Make Ahead: This cake tastes even better the next day as the flavors deepen, making it an ideal make-ahead dessert.
- Glaze Tip: For an extra thick glaze, let it cool slightly before pouring over the cake.
Conclusion
This Crack Cake Recipe is the ultimate crowd-pleaser that combines simplicity, flavor, and pure indulgence. Its moist, rich texture and sugary glaze make it utterly irresistible. Whether for a special occasion or just a sweet treat to brighten your day, this cake will have everyone asking for seconds.
Want more incredible recipes like this? Check out our dessert collection for more inspiration!
The Irresistible Crack Cake Recipe: A Sweet Treat You Can’t Resist!
Craving a dessert that’ll leave everyone begging for the recipe? This Irresistible Crack Cake is a buttery, rich bundt cake drenched in a heavenly glaze, making it one of the most addictive treats you’ll ever bake. With its perfect balance of sweetness, warmth from cinnamon, and a tender crumb, this cake will be the star of any gathering. And the best part? It’s incredibly easy to make with simple pantry ingredients.
Equipment
- Bundt pan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Toothpick
- Small saucepan
- Pastry brush
Ingredients
- For the Cake:
- 1 box yellow cake mix 15.25 oz
- 1 small box instant vanilla pudding mix 3.4 oz
- 4 large eggs
- ¾ cup white granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- ½ cup water
- ½ cup white wine dry or semi-sweet, like Chardonnay or Riesling
- 1 teaspoon vanilla extract
- For the Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup white wine
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Bundt Pan
- Preheat your oven to 350°F (175°C).
- Generously grease your bundt pan with butter or nonstick spray, ensuring all crevices are coated. Lightly dust with flour or granulated sugar for an easy release.
- Step 2: Mix the Batter
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, white sugar, brown sugar, and cinnamon. Whisk until the dry ingredients are well blended.
- Add the eggs, oil, water, wine, and vanilla extract. Use an electric mixer or whisk to beat the mixture until smooth and creamy, about 2–3 minutes. The batter will be slightly thick.
- Step 3: Bake the Cake
- Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula if needed.
- Place the pan in the center of the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Step 4: Prepare the Glaze
- In a small saucepan, melt the butter over medium heat.
- Stir in the sugar and white wine, then bring the mixture to a gentle simmer. Cook for about 2–3 minutes, stirring occasionally, until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
- Step 5: Glaze the Cake
- Once the cake is done, remove it from the oven and let it cool in the pan for 10–15 minutes.
- Use a toothpick to poke small holes across the surface of the cake while it’s still warm.
- Slowly pour half of the warm glaze over the cake, allowing it to seep into the holes.
- Invert the cake onto a serving plate, then pour the remaining glaze over the top, ensuring it drips down the sides for a glossy finish.
- Step 6: Serve and Enjoy
- Let the cake cool completely to set the glaze before slicing. Serve as-is or with a dollop of whipped cream for added decadence.
Notes
Wine Substitute: If you prefer not to use wine, replace it with apple juice or white grape juice for a similar flavor profile.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make Ahead: This cake tastes even better the next day as the flavors deepen, making it an ideal make-ahead dessert.
Glaze Tip: For an extra thick glaze, let it cool slightly before pouring over the cake.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make Ahead: This cake tastes even better the next day as the flavors deepen, making it an ideal make-ahead dessert.
Glaze Tip: For an extra thick glaze, let it cool slightly before pouring over the cake.
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