Crack Cake

Name: Recipe for Crack Cake
Prep time: 15 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 box yellow cake mix; 3.4 ounces vanilla pudding mix; ¼ cup packed light brown sugar; ¼ cup granulated sugar; 2 teaspoons cinnamon; 5 large eggs, (room temperature); ½ cup whole milk; ½ cup vegetable oil; 1 cup sour cream; ½ cup sweet white wine, (I used a Riesling); ½ cup salted butter; ¼ cup sweet white wine; 1 cup granulated sugar

This crack cake is ultra moist with warm hints of cinnamon and a buttery wine glaze that will have you hooked.

Jump to Recipe

Prep Time15

Cook Time1

Total Time1 35

Servings

This amazingly moist crack cake is beyond addictive. Before being topped with a white wine glaze, this easy boxed cake is first poked with holes so that the glaze soaks into the cake for a dessert that tops the charts with flavor.

close up shot of Crack Cake topped with a glaze in a bundt pan

What Is Crack Cake?

Crack cake is a delicious, extra moist bundt cake that has been infused with pudding and topped with a rich white wine glaze.

Best Crack Cake Recipe Ingredients

Crack Cake raw ingredients that are labeled

The taste of crack cake can be described as a delicious combination of sweet and savory, with hints of cinnamon, brown sugar, and buttery goodness in every bite.

This indulgent dessert is rich and undeniably irresistible, making it a guaranteed crowd-pleaser.

You’ll need:

For The Cake:

1 box of yellow cake mix
3.4-ounce box of vanilla pudding mix
¼ cup of packed light brown sugar
¼ cup of granulated sugar
2 teaspoons of cinnamon
5 large eggs, room temperature
½ cup of whole milk
½ cup of vegetable oil
1 cup of sour cream
½ cup of sweet white wine (I used a Riesling)

For The Glaze:

½ cup of salted butter
¼ cup of sweet white wine
1 cup of granulated sugar

Substitutions And Additions

CAKE MIX: You could also use white or vanilla cake mix in this yummy cake recipe.

WINE: You could skip the wine altogether, but it adds a nice flavor. I used a Riesling, and it was a better match with the flavors than a Chardonnay.

Pinot Grigio would also work if you don’t have Riesling on hand. I would recommend a dessert wine, which tends to be on the sweeter side.

NON-ALCOHOLIC: If you would like to make this cake but skip the wine, you could replace it with white grape juice for a nice flavor.

VANILLA PUDDING MIX: While vanilla pudding mix is a classic choice, you can try different flavors like chocolate, butterscotch, or even pistachio.

SOUR CREAM: Greek yogurt is a fantastic alternative to sour cream. It provides a similar tanginess and moisture to the cake while offering a slightly different texture.

Plus, it adds a subtle hint of tartness that can complement the sweetness of the cake.

How To Make This Crack Cake Recipe

This irresistible cake is baked in a bundt pan and comes out of the oven buttery and moist.

Once baked, you will poke holes in the cake so that you can drizzle the rich glaze over the top, infusing it with even more flavor.

STEP ONE: Preheat the oven to 350°F. Grease a bundt cake pan with nonstick baking spray and set it aside.

OUR RECIPE DEVELOPER SAYS

Instead of a regular cooking spray, use baking spray (like Wilton) that has flour in the spray to help keep the cake from sticking.

STEP TWO: In a medium mixing bowl, using a hand mixer, beat together all of the cake ingredients until fully combined.

PRO TIP:

Adding sour cream to the cake batter makes it even more moist and dense. The pudding also adds these same delicious qualities.

STEP THREE: Pour batter into the prepared bundt pan.

STEP FOUR: Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean, and the edges of the cake have pulled away from the pan.

Crack cake baked until edges have pulled away from the pan

STEP FIVE: In a small saucepan, heat butter, wine, and white sugar for the cake glaze. Heat and stir until sugar is dissolved, then remove from heat.

STEP SIX: Use a bamboo skewer or toothpick to poke holes all over the cake bottom while it is still in the pan.

STEP SEVEN: Pour glaze over the top of the cake and allow it to soak up the glaze. This takes about 15 to 20 minutes.

PRO TIP:

When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

STEP EIGHT: Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible.

Turn the cake out of the pan onto a cake serving plate.

STEP NINE: Cut and serve the cake.

How To Serve

This delicious cake would be fun to make for a special occasion, but just as tasty to make just because.

Serve it alone or with a scoop of no-churn vanilla ice cream and a homemade pumpkin spice latte.

Consider serving fresh berries on the side, as their tartness will help balance out the richness of the cake.

A spoonful of whipped cream on top would finish the dessert perfectly.

For more irresistible treats, our applesauce cake and banana cake are both perfect choices.

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Storage

Let’s make sure you can enjoy this cake for as long as possible by storing it correctly.

MAKE AHEAD: If you’re planning to prepare this cake in advance, you’re in luck—it’s a great make-ahead dessert!

Simply bake your cake as directed, allow it to cool completely, and store it in an airtight container at room temperature.

Making it ahead can save you time when you have guests over or when you’re simply craving a sweet treat.

IN THE FRIDGE: Store leftovers of this white wine cake in an airtight container or covered in plastic wrap on the countertop for four to five days.

IN THE FREEZER: Freeze this tasty cake for up to one month.

Can I Freeze This Cake?

This white wine poke cake can be frozen for up to a month and stored in an airtight container.

Why We Love This Recipe

MEMORABLE FLAVOR: The rich flavor of this cake, combined with the crunchy, sugary topping, creates a memorable taste that’s sure to become a favorite.

ADDICTIVE SWEETNESS: This cake lives up to its name with an irresistible combination of sugary sweetness and a caramelized crust that keeps you coming back for more.

EASY TO MAKE: With its simple ingredients and straightforward preparation, this recipe is perfect for both novice and experienced bakers.

close up shot of a slice of Crack Cake on a plate

This crack cake is one of the easiest cakes to make and tastes absolutely incredible. The box cake mix comes together in a flash, and the wine and butter glaze is beyond sinful. You will not be able to resist this tasty treat.

Crack Cake Recipe FAQs

Could I use red wine in this recipe?

While we haven’t tried it, you could use red wine. Choose one that is on the sweeter side, and keep in mind that it will change the color of your cake.

What do you use to poke holes in poke cake?

The end of a wooden spoon or a skewer makes it easy to poke holes in your cake.

What does crack mean in recipes?

When the word crack is used in recipes, it means the recipe is over-the-top rich and decadent, or loaded with plenty of ingredients that make it hard to resist, almost addictive.

Can you replace water with alcohol in the cake mix?

You can use alcohol in the cake mix, but since the liquor tends to evaporate during baking, you may want to add a little bit of milk or water to ensure the cake comes out moist.

Why do we add wine to a cake?

Adding wine to a cake will lend its sweet and boozy flavor while also adding moisture to the cake.

What kind of wine goes in a wine cake?

We recommend using a sweeter wine in a wine cake recipe as it will enhance the sweetness of the cake.

Can you swap out the cake mix flavor?

If you would prefer, you could use white or vanilla cake mix in place of the yellow cake mix for this recipe.

More Recipes You’ll Love

Recipe for Crack Cake

5 from 7 votes

This crack cake is ultra moist with warm hints of cinnamon and a buttery wine glaze that will have you hooked.

Prep Time 15

Cook Time 1

Total Time 1 35

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Cake

1 box yellow cake mix
3.4 ounces vanilla pudding mix
¼ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons cinnamon
5 large eggs, room temperature
½ cup whole milk
½ cup vegetable oil
1 cup sour cream
½ cup sweet white wine, I used a Riesling

Glaze

½ cup salted butter
¼ cup sweet white wine
1 cup granulated sugar

Instructions

Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set it aside.
In a medium mixing bowl, beat together all of the cake ingredients. Beat mixture until fully combined.
Pour batter into the prepared bundt pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean, and the edges of the cake have pulled away from the pan.
In a small saucepan, heat butter, wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
Pour glaze over the cake and allow it to soak up the glaze. This takes 15 to 20 minutes.
Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
Cut and serve the cake.

Notes

Instead of a regular cooking spray, use baking spray (like Wilton) that has flour in the spray to help keep the cake from sticking.
Adding sour cream to the cake batter makes it even more moist and dense. The pudding also adds these same delicious qualities.
When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Stefanie Knaus Photographer
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