Cake mix – Look for options with less fat and sugar.
Eggs and oil – Provide protein and mostly unsaturated fats.
Pudding – Uses nonfat milk and contains some protein.
Frosting – Adds carbs, fat, and calories from sugar.
Mix-ins – Candy, chips, and toffee add even more sugar.
Crack cake is definitely a special treat best enjoyed occasionally and in small portions as part of an overall healthy diet. The recipe is easy to modify by swapping the ingredients.
Crack cake truly lives up to its name as being irresistibly easy, moist and addictive. With just a cake mix, pudding, and sour cream it bakes up incredibly delicious and tender. Top with frosting for picture-perfect results.
Whip up this crowd-pleasing recipe for your next celebration, party or potluck. Store and serve it like a bakery-quality creation. Just beware – it might disappear quickly!
With easy prep, simple ingredients, and insane moistness, crack cake delivers impressive results with little effort required. Indulge in a slice of chocolate, vanilla, spice or any flavor you crave.
CRACK CAKE
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Course: DessertCuisine: American Prep Time: 5minutes minsCook Time: 45minutes minsTotal Time: 50minutes mins Servings: 8 Calories: 538kcal
Ingredients
For the Cake:
1 box of yellow cake mix
1 packet 3.4 oz instant vanilla pudding mix
4 large eggs
2 teaspoons ground cinnamon
1/4 cup white sugar
1/4 cup brown sugar
3/4 cup water
3/4 cup vegetable oil
1/2 cup white wine
For the Butter Glaze:
1/2 cup unsalted butter
1 cup white sugar
1/4 cup white wine
Instructions
Preheat and Prep: Start by preheating your oven to 350°F (175°C). Generously grease a 10-inch bundt pan; set aside.
Mix the Batter: In a spacious mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cinnamon, white and brown sugars, water, vegetable oil, and white wine. Stir until just blended—no need to overmix!
Bake the Cake: Carefully pour the batter into your prepped bundt pan. Slide it into the oven and let it bake for about 45 minutes. To check for doneness, insert a butter knife into the cake; it should come out clean.
Glaze Time: The moment your cake is out of the oven, it’s time to make the glaze. In a saucepan, melt the unsalted butter, add the sugar and white wine. Cook this mixture over medium-high heat for around 4-5 minutes, or until the sugar fully dissolves.
Infuse the Cake: Use a fork to poke holes all over the cake’s surface. Drizzle the freshly made butter glaze all over, letting it seep into those holes.
Unmold and Serve: Gently loosen the cake’s edges and center using a knife. Invert the cake onto a large serving plate. Best enjoyed warm!
Notes
For maximum flavor, pour the butter glaze over the cake while it’s still piping hot.
Avoid overbaking; it could make your cake dry.
Elevate your dessert by serving it with fresh fruits and a dollop of whipped cream.
Store any remaining slices in an airtight container at room temperature.
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