This Crack Cake is a rich, buttery Bundt cake infused with white wine and topped with a sweet glaze that keeps it incredibly moist. The texture is soft, the flavor irresistible — it’s the kind of cake everyone asks for after the first bite. Perfect for gatherings, holidays, or simply when you want a decadent dessert.
Ingredients
For the Cake:
1 box yellow cake mix
1 box (3.4 oz / 96 g) instant vanilla pudding mix
½ cup brown sugar
½ cup granulated sugar
2 tsp ground cinnamon
4 large eggs
¾ cup water
¾ cup vegetable oil
½ cup white wine (sweet or semi-sweet)
For the Glaze:
1 stick (½ cup) unsalted butter
1 cup granulated sugar
¼ cup white wine
¼ cup water
Instructions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, combine cake mix, pudding mix, brown sugar, granulated sugar, and cinnamon.
- Add eggs, water, oil, and wine. Mix until smooth and well combined.
- Pour batter evenly into the prepared Bundt pan.
Step 2: Bake
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes before inverting onto a wire rack.
Step 3: Make the Glaze
- In a small saucepan, melt butter over medium heat.
- Add sugar, wine, and water. Bring to a gentle boil, stirring constantly, until sugar dissolves.
- Pour glaze over warm cake, allowing it to soak in.
Tips & Variations
For a stronger flavor, use sweet white wine like Moscato or Riesling.
Add chopped pecans or walnuts for texture.
Store covered at room temperature for up to 3 days — the flavor gets better the next day!
Why You’ll Love This Recipe
Ultra-moist and flavorful 
Quick and easy to prepare
Perfect crowd-pleasing dessert for parties and holidays