Crack Cake : The Addictive Dessert You’ll Make on Repeat
There’s a reason this cake has earned the name “Crack Cake.” It’s not because it contains any unusual ingredients, but because it’s nearly impossible to stop eating once you’ve had your first slice. Sweet, buttery, moist, and bursting with warm cinnamon flavor, this dessert is comfort food at its finest. Whether it’s your first time baking or you’re a seasoned pro in the kitchen, this cake is foolproof and always a crowd-pleaser.
Made with simple pantry staples, Crack Cake comes together in minutes and requires no fancy decorating skills. It’s a bundt cake that doesn’t need frosting because the flavor speaks for itself. The addition of instant pudding mix makes the texture incredibly moist, while the wine adds a subtle depth that sets this cake apart from other yellow cake mix creations.
If you’re looking for an easy dessert that everyone will rave about, this is the recipe to keep on repeat. It’s perfect for potlucks, birthdays, holiday parties, or even just a sweet treat for the weekend.
Ingredients
For the Cake:
1 box yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 large eggs
½ cup water
½ cup vegetable oil
1 cup white wine
¼ cup brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
Directions
Preheat your oven to 350°F (175°C). Lightly grease and flour a standard bundt pan, or spray it generously with a non-stick baking spray to ensure the cake releases easily after baking.
In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix. Use a whisk or spoon to blend the dry ingredients together.
Add the eggs, water, vegetable oil, and white wine to the bowl. Stir in both the brown sugar and granulated sugar, then add the ground cinnamon. Use an electric mixer on medium speed for about 2 to 3 minutes, or until the batter is smooth and well combined. The mixture will be slightly thick and have a warm, sweet aroma.
Pour the batter evenly into your prepared bundt pan. Gently tap the pan on the counter a couple of times to release any trapped air bubbles and level the surface.
Place the bundt pan in the preheated oven and bake for 45 to 50 minutes. Begin checking around the 45-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Be careful not to overbake, as this can dry out the cake.
Remove the cake from the oven and allow it to cool in the pan for about 10 to 15 minutes. Once it’s cool enough to handle, invert the cake onto a wire rack or serving platter.
The cake can be served warm, at room temperature, or even chilled from the fridge. It tastes great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Optional Glaze
While this cake is flavorful enough without a glaze, you can add one for extra richness. Here’s a quick glaze that complements the cake beautifully:
¼ cup butter
¼ cup white sugar
¼ cup white wine
1 teaspoon vanilla extract
In a small saucepan, melt the butter over medium heat. Stir in the sugar, wine, and vanilla extract. Bring to a low simmer and stir until the sugar dissolves. Once the cake is inverted onto a platter, slowly pour the glaze over the top, allowing it to soak in.
Why White Wine?
The addition of white wine in the batter and glaze may sound unusual, but it’s the secret that takes this cake from good to irresistible. White wine adds complexity to the flavor profile, enhancing the sweetness and giving the cake a unique, rich taste. The alcohol mostly cooks off during baking, so you’re left with flavor—not booze. If you prefer to skip the wine, you can substitute it with apple juice or white grape juice, but the final result will be slightly different in taste and texture.
What Makes It “Crack” Cake?
The name “Crack Cake” comes from the cake’s addictiveness. One bite leads to another, and before you know it, you’re going back for a third slice. It’s the kind of dessert that people request over and over, and it never fails to impress. The combination of the ultra-moist texture, the warm cinnamon spice, and the buttery sweetness creates a perfectly balanced cake that’s dangerously delicious.
Tips for Success
Use room temperature ingredients:
For best results, make sure your eggs and other refrigerated ingredients are at room temperature before mixing. This helps the batter come together more smoothly and bakes evenly.
Grease the bundt pan well:
Nothing ruins a bundt cake faster than sticking. Be generous with the nonstick spray or butter and flour combo, especially in the crevices of your pan.
Don’t skip the pudding mix:
The vanilla pudding mix is essential for creating the moist, tender crumb that makes this cake so special. It also enhances the flavor and helps the cake stay fresh for days.
Let it rest:
This cake tastes even better the next day after the flavors have had time to meld. Store it tightly wrapped at room temperature or in the fridge and enjoy for up to 5 days.
Variations and Add-Ins
While the classic version of Crack Cake is hard to beat, you can customize it in small ways to suit your tastes:
Add chopped pecans or walnuts to the batter for some crunch.
Use spice cake mix instead of yellow cake for a deeper autumn flavor.
Add a touch of nutmeg or cardamom for extra warmth.
Fold in mini chocolate chips or white chocolate chunks.
Top with a cream cheese glaze for a richer finish.
Try swapping the white wine for spiced rum for a different twist.
Serving Suggestions
Crack Cake can be served at just about any occasion:
A weekend brunch or coffee break
Holiday dessert tables
Office parties or bake sales
Family dinners or birthdays
Late-night cravings or unexpected guests
Since the cake is so rich, small slices are usually enough—but don’t be surprised if people come back for seconds. You can dress it up with fruit or whipped cream or enjoy it as-is with a cup of coffee or tea.
Storage and Freezing
Crack Cake stores well for several days, making it a great make-ahead option. Wrap the cooled cake tightly in plastic wrap or aluminum foil, or store it in an airtight cake container.
At room temperature: up to 3 days
In the refrigerator: up to 5 days
In the freezer: up to 2 months
To freeze, slice the cake and wrap individual pieces for easy grab-and-go desserts. Thaw in the fridge or at room temperature before serving.
Nutritional Information
While this cake isn’t diet food, it’s certainly a satisfying treat:
Estimated calories per slice (based on 12 servings): ~400–450
Sugar content: moderate to high
Fat content: from oil, pudding, and optional glaze
Protein: 4–5 grams per slice
This cake offers indulgence more than nutrition, but it’s worth every bite for a special occasion or when you’re simply craving something sweet and homemade.
Final Thoughts
Crack Cake is more than just a catchy name. It’s an incredibly moist, flavor-packed dessert that has won over hearts, taste buds, and recipe boxes all over the country. It’s the kind of recipe that becomes a go-to for gatherings, celebrations, and anytime you need a foolproof dessert with wow factor.
From the warmth of cinnamon to the richness of brown sugar and vanilla, every element of this cake is designed to be comforting and delicious. Whether you serve it with glaze, a dusting of powdered sugar, or simply as-is, one thing is for sure—you’ll be making this cake again and again.