Crack Cake Recipe: Moist Bundt Cake With Butter Wine Glaze

Background: What Crack Cake Is and Why It’s Made

Crack cake is a simple Bundt cake built from a boxed yellow cake mix plus instant pudding, cinnamon, and a small amount of sugar. After baking, the hot cake is soaked with a butter and sugar glaze that seeps into the crumb and keeps it soft for days.

Many versions use white wine in both the batter and the glaze. Some of the alcohol evaporates during baking and simmering, but not all of it. If you prefer to avoid alcohol, you can swap in another liquid and still get a tender cake.

Crack Cake Ingredients and Smart Substitutions

Boxed Cake Mix and Pudding Mix

A “yellow cake mix” gives the classic flavor and color. Cake mix box sizes can vary a little, but most are around 15 to 16 ounces. Use the full box.

Instant pudding mix adds moisture and a tighter, softer crumb. Use instant pudding, not cook-and-serve.

Sugars and Cinnamon

This recipe uses both granulated sugar and brown sugar in the batter for deeper sweetness and a light caramel note. Cinnamon gives the cake its signature warm flavor.

Oil, Water, Eggs, and Wine

Vegetable oil keeps the cake moist. Water thins the batter to the right consistency.

White wine adds flavor and acidity. If you want a nonalcoholic option, replace the wine with one of these:

• White grape juice
• Apple juice
• Extra water plus 1 tablespoon lemon juice

Butter Glaze

The glaze is butter, sugar, and wine simmered briefly, then poured over the hot cake. If you swap out the wine in the batter, use the same substitute in the glaze.

Best Bundt Pan Size for Crack Cake

Use a 10-inch Bundt pan, which is typically a 10 to 12 cup capacity. A smaller pan can overflow. A larger pan may bake faster and brown more on the outside.

Grease the pan thoroughly, including the center tube and all ridges. A Bundt cake that sticks is usually a greasing issue, not a recipe issue.

How to Make Crack Cake Step by Step

1) Prep the pan and oven

Heat the oven to 350°F (177°C). Grease a 10-inch Bundt pan well, getting into every curve.

2) Mix the batter gently

Whisk together the dry ingredients, then add the wet ingredients. Mix just until the batter looks smooth. Overmixing can make the cake dense.

3) Bake until set

Bake until a thin knife or skewer comes out clean or with just a few moist crumbs. The top should spring back lightly when touched.

4) Simmer the butter glaze

Start the glaze as soon as the cake comes out of the oven. Simmer just long enough to dissolve the sugar. Overcooking can make the glaze grainy.

5) Soak the cake while it’s hot

Poke holes all over the cake so the glaze can sink in. Pour the glaze slowly over the top, letting it absorb.

6) Unmold carefully

Let the cake sit in the pan for about 10 minutes after glazing, then loosen the edges and center tube with a thin knife. Invert onto a plate and lift off the pan.

Crack Cake Recipe With Wine Butter Glaze

Yield, timing, and bake temperature

• Servings: about 8 generous slices
• Bake temperature: 350°F (177°C)
• Bake time: about 45 minutes
• Pan: 10-inch Bundt pan (Cooked by Julie)

Cake ingredients (U.S. and metric)

Ingredient	U.S. measure	Metric measure
Yellow cake mix	1 box (about 15–16 oz)	about 425–455 g
Instant vanilla pudding mix	1 box (3.4 oz)	96 g
Large eggs	4	4
Ground cinnamon	2 tsp	5 g
Granulated sugar	1/4 cup	50 g
Brown sugar (packed)	1/4 cup	55 g
Water	3/4 cup	180 ml
Vegetable oil	3/4 cup	180 ml
White wine	1/2 cup	120 ml

Butter glaze ingredients (U.S. and metric)

Ingredient	U.S. measure	Metric measure
Unsalted butter	1/2 cup	113 g
Granulated sugar	1 cup	200 g
White wine	1/4 cup	60 ml

Instructions

Make and bake the cake

1. Heat the oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly.
2. In a large bowl, combine the cake mix, instant pudding mix, cinnamon, granulated sugar, and brown sugar.
3. Add the eggs, water, oil, and wine. Mix just until smooth and fully combined.
4. Pour the batter into the prepared pan and bake for about 45 minutes, or until a thin knife inserted into the cake comes out clean or with a few moist crumbs.

Make the glaze and soak the cake

5. As soon as the cake comes out of the oven, make the glaze. In a small saucepan over medium-high heat, combine the butter, sugar, and wine. Cook, stirring often, for 4 to 5 minutes, just until the sugar is dissolved.
6. While the cake is still hot, poke holes all over the top with a fork or skewer.
7. Pour the hot glaze slowly over the cake, pausing so it can soak in. Let the cake rest in the pan for about 10 minutes.
8. Run a thin knife around the outer edge and carefully around the center tube. Invert onto a serving plate, lift off the pan, and let cool slightly before slicing.

How to Store and Freeze Crack Cake

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate it well covered for up to 5 days.

To freeze, wrap individual slices or the whole cake tightly, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature until soft.

Crack Cake Troubleshooting Tips

The cake stuck to the Bundt pan

Grease more thoroughly next time, especially the center tube and detailed ridges. Letting the cake sit 10 minutes before inverting also helps.

The cake is dry

The most common cause is overbaking. Start checking a few minutes early, especially if your pan is dark metal or your oven runs hot.

The glaze pooled instead of soaking in

Poke deeper holes and pour the glaze slowly. The cake should be hot when you add the glaze so it absorbs better.

The glaze turned grainy

It was likely cooked too long or at too high of a boil. Simmer just until the sugar dissolves, then take it off the heat.

Crack Cake FAQs

Can I make crack cake without wine?

Yes. Replace the wine in both the batter and glaze with white grape juice, apple juice, or water plus a little lemon juice for brightness. The cake will still be moist, with a slightly different flavor.

Can I use a different cake mix flavor?

You can, but yellow cake mix gives the classic taste and texture. If you switch flavors, keep the box size similar and use instant pudding that matches or complements the flavor.

Can I bake crack cake in a loaf pan or 9×13 pan?

You can, but baking time will change. Fill pans no more than about two-thirds full, and start checking early for doneness. A Bundt pan is the easiest way to get the traditional look and even baking.

Is crack cake supposed to be served warm?

It can be served warm, slightly warm, or room temperature. Slicing is usually cleaner after the cake has cooled for a bit, once the glaze has had time to settle into the crumb.