Crack Cake Irresistible Dessert

This Crack Cake lives up to its name – it’s incredibly addictive! A moist and tender yellow cake, enhanced with a luscious butter glaze, makes this dessert a crowd-pleaser. Easy to make and bursting with flavor, this cake is perfect for any occasion.

Why This Cake is a Must-Try

• Unbelievably Moist: The combination of ingredients creates a cake that’s incredibly tender and juicy.
• Simple and Quick: Using a cake mix makes this recipe a breeze, minimizing prep time and cleanup.
• Impressive Flavor: The blend of vanilla, cinnamon, and a hint of white wine creates a truly delightful taste.
• Perfect for Any Occasion: Whether it’s a casual gathering or a special celebration, this cake is always a hit.

Ingredient Notes

• Yellow Cake Mix: Any brand will work, but a “super moist” yellow cake mix is recommended.
• White Wine: Pinot Grigio or Chardonnay are excellent choices. The alcohol will cook off during baking, leaving a subtle flavor.
• French Vanilla Instant Pudding: Use instant pudding (about 3.4 oz).
• Butter: Unsalted butter is used for the glaze.
• Sugar: Both granulated and brown sugar are used in the cake.
• Cinnamon: Adds warmth and depth to the flavor.
• Eggs: Bind the ingredients and add richness.
• Oil: Vegetable oil adds moisture to the cake.
• Water: Helps to combine the ingredients.

Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 10-inch bundt pan.
2. Mix the Cake Batter: In a large bowl, combine the cake mix, eggs, cinnamon, granulated sugar, brown sugar, pudding powder, oil, water, and white wine. Mix until well combined, but avoid overmixing.
3. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 45 minutes, or until a butter knife inserted into the cake comes out clean.
4. Prepare the Glaze: While the cake is baking, prepare the glaze. In a saucepan, combine the butter, granulated sugar, and white wine. Cook over medium-high heat for 4-5 minutes, or until the sugar dissolves.
5. Glaze the Cake: As soon as the cake comes out of the oven, use a fork to poke holes all over the top. Pour the hot butter glaze evenly over the cake.
6. Cool and Serve: Loosen the sides and center of the cake with a knife. Invert the cake onto a large serving plate. Serve warm.

Top Tips for Success

• Glaze While Hot: Pour the butter glaze over the cake while it’s still hot for maximum absorption.
• Avoid Overbaking: Overbaking can result in a dry cake. Check for doneness at 45 minutes.
• Serving Suggestions: Serve with fresh fruit and whipped cream for an extra touch.
• Storage: Store leftovers in an airtight container at room temperature.