Crack Cake
Just one bite of this delicious Crack Cake and you will be hooked. The secret is a cake mix, and the recipe is effortless. It is so decadent, and the glaze is amazing.
Servings: 9
Calories: 632kcal
Ingredients
- FOR THE CAKE:
- 1 Box Yellow Cake Mix 15.25 oz cake mix
- 1 Box Instant Vanilla Pudding 3.4 oz
- 1/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 2 tsp Cinnamon
- 4 Large Eggs
- 3/4 cup Water
- 3/4 cup Vegetable Oil
- 1/2 cup White Wine any kind will work
- FOR THE GLAZE:
- 1/2 cup Butter
- 1/4 cup White wine
- 1 cup Granulated Sugar
Instructions
- Preheat the oven to 350 degrees F and grease and flour a 10” bundt pan.
- Mix together the cake ingredients in a large bowl with a stand up or hand held mixer until combined and smooth.
- Pour the batter into the bundt pan and bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Combine the butter and sugar in a small saucepan. Heat and whisk over medium heat until combined. Then stir in the white wine.
- Use a skewer or a toothpick to poke holes all over the top of the cake while it’s still in the pan.
- Pour the glaze ingredients on top of the cake and allow it to soak into the cake. Let the cake sit for 1 hour to cool and let the glaze soak into the cake.
- Then gently run a butter knife around the outside of the pan to loosen the cake from the pan. Then place a cake plate on top and turn over to gently remove the cake from the pan.
- Then the cake is ready to slice, serve and enjoy!
Notes
It’s best to use room temperature ingredients for this cake recipe.
The alcohol in the wine is cooked out while the cake bakes so you can serve this cake to anyone.
Nutrition
Calories: 632kcal | Carbohydrates: 70g | Protein: 5g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 509mg | Potassium: 213mg | Fiber: 1g | Sugar: 52g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
