It has now been a little over a year, and my recipe for Crack Cake is the most googled recipe that I’ve created to date. I’d like to thank all of the people out there who took the time to check out my recipe and share it with their friends. I think it’s so popular because the cake is just down right delicious! Plus, it’s super easy to make, as are all of my recipes. So, remember that this cake sets you up for greatness! In this post, we’re just going to go over how to make Crack Cake and a few tips that you can consider to make sure that your cake is absolutely perfect!
What I enjoy most about this cake is the recipe list. I’ll admit that I wasn’t sure how all of the ingredients would react with eachother, but I’m glad to say that it turned out well. I also love that my recipe requires wine because I love having a glass while baking. I’ve had a lot of people ask if they can replace the wine with water, and the answer is yes. Your cake may not be as flavorful, but it will definitely remain moist. The same goes for subsituting the wine in the cake glaze. You lose the flavor, but you’ll still have the same effect.
When making this recipe, please keep in mind that this cake is extremely moist. I made it this way so that it would give you a higher success rate of not having the cake stick to the pan. I make it with a 1/2 cup if I am presenting the cake to guests, and don’t want to take chances of it sticking to the pan. And if I’m making the cake for my family, I just use a 1/4 cup. I encourage you to try the different measurements, and decide which one works best for you.
To Make this Recipe You’Il Need the following ingredients:
- 1 box Duncan Hines yellow cake mix
- 1/4 c brown sugar
- 1/4 c white sugar
- 1 box vanilla pudding instant mix
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 c water
- 3/4 c oil
- 1/2 c white wine (really any kind)
How to make it :
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven…
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Flip out of pan onto plate and serve.