Serving Suggestions
- A strong cup of coffee or cold glass of milk cuts the sweetness
- Perfect alongside fresh berries for a tangy contrast
- Ideal for brunch tables or dessert spreads
- Slice and wrap individually for party favors or gifts
Nutrition Information (per slice, based on 12 servings)
- Calories: 420
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Sugar: 38g
- Protein: 4g
- Sodium: 350mg
User Reviews/Comments
“Made this for a work potluck and it vanished in minutes. People were licking their plates. No joke.”
“I swapped the wine for Fireball whiskey—tasted like a boozy cinnamon roll. Insane.”
“My family begs for this every holiday. It’s officially our Thanksgiving breakfast cake now.”
FAQs
Can I make Crack Cake without alcohol? Yes, you can substitute the white wine with white grape juice or apple juice. You’ll lose a bit of that sharp kick, but it will still be delicious and moist.
What kind of wine is best? Stick with a dry white like Chardonnay or Pinot Grigio. You want something with acidity and not too sweet. Avoid anything oaky or buttery.
Can I freeze Crack Cake? Absolutely. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the fridge overnight or at room temp for a few hours before serving.
Does it have to be a Bundt pan? Not necessarily. A 9×13-inch pan works too, but you won’t get that dramatic ring shape or crispy edges. Adjust bake time to about 35-40 minutes.
Can I reduce the sugar? You can cut back a bit, but remember the glaze and sugars are key to the cake’s texture and flavor. Reducing too much might make it less “crack-like.”
Conclusion
Crack Cake isn’t just another Pinterest hack or viral gimmick. It’s the kind of dessert that earns a permanent spot in your recipe box after the first bite. It checks every box: easy, indulgent, wildly flavorful, and just the right amount of boozy. Whether you’re feeding a party crowd or curing your own sweet tooth, this cake delivers. And it does so with swagger. No precision, no perfectionism, just honest-to-goodness decadence that makes life feel a little less boring. Hungry for more culinary curiosities? Check out Bundt cakes on Wikipedia for the backstory behind that iconic ring shape. Now go make this cake. You won’t regret it. But be warned—once you serve it, you’re on the hook for life.
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup white wine (Chardonnay or Pinot Grigio works best)
For the Glaze:
- 1 stick (1/2 cup) unsalted butter
- 1 cup granulated sugar
- 1/4 cup white wine
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix all the cake ingredients in a large bowl. Beat on medium speed for about 2 minutes, until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Prepare the glaze in the last 10 minutes of baking. In a small saucepan, melt the butter. Stir in sugar and wine. Cook over medium heat until sugar dissolves completely.
- Remove the cake from the oven. While it’s still in the pan, poke holes all over with a skewer or fork.
- Pour the hot glaze slowly over the cake, letting it soak in.
- Cool the cake in the pan for about 20 minutes, then invert onto a serving plate.
ADVERTISEMENT
