Crack Cake is a dreamy dessert that earns its name from its incredibly addictive flavor and moist texture. This Bundt cake combines a buttery vanilla base with hints of cinnamon and a luscious glaze that soaks into every bite. Perfect for celebrations, holidays, or a special treat, this cake is easy to make and impossible to resist!

Ingredients

For the Cake:

• 1 box (15.25 oz / 432g) yellow cake mix
• 1 box (3.4 oz / 96g) instant vanilla pudding mix
• 4 large eggs
• ½ cup (120ml) water
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) white wine
• 1 tsp ground cinnamon

For the Glaze:

• ½ cup (120g) unsalted butter
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) white wine
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
2. Prepare the Cake Batter:
   In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, water, vegetable oil, white wine, and cinnamon. Beat on medium speed until the batter is smooth and well blended.
3. Bake the Cake:
   Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Glaze:
   While the cake bakes, melt the butter in a small saucepan over medium heat. Stir in the granulated sugar, white wine, and vanilla extract. Cook until the sugar dissolves, stirring occasionally, then remove from heat.
5. Glaze the Cake:
   Once the cake is out of the oven, allow it to cool for about 10 minutes in the pan. Using a skewer or toothpick, poke holes all over the cake. Pour half of the glaze over the warm cake while it’s still in the pan. Let the glaze soak in for a few minutes.
6. Invert and Glaze Again:
   Carefully invert the cake onto a serving plate. Pour the remaining glaze over the top and let it drizzle down the sides.
7. Serve:
   Allow the cake to cool completely before slicing and serving. The flavor intensifies as it sits, making it even better the next day!

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Variations: Swap white wine with apple juice or milk for a non-alcoholic version. For an extra touch, sprinkle powdered sugar on top before serving.
• Add-ins: Stir in ½ cup (85g) of chopped pecans or chocolate chips for added texture and flavor.

Crack Cake is the ultimate crowd-pleaser, with its tender crumb and rich glaze. It’s a dessert you’ll find yourself making on repeat!