Simple yet super good. This cake is super addicting, and a slice will not be enough. I love to make this for all occasions. This crack cake has been my all-time favorite go-to. To jump-start my mornings, I love a slice of this crack cake with a cup of freshly brewed coffee.
My mom used to make this cake when I was little. Being an only child, I was spoiled with all the sweets and treats. That is where my fascination with desserts started. For my go-to cake recipes, I always gravitate to the ones I can easily modify. With this crack cake recipe, I can use either red velvet cake or chocolate or Funfetti and still expects great results. This recipe is proven by many people and myself. It’s a must and a keeper!
Ingredients
- CAKE:
- 4 eggs
- 1 box Duncan Hines yellow cake mix
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 box vanilla pudding instant mix
- 2 tsp cinnamon
- ¾ cup water
- ½ cup white wine (you can use any kind, my go-to pinot grigio)
- ¾ cup oil
- GLAZE:
- 1 c. sugar
- ¼ c. white wine
- 1 stick butter
Instructions
- Prepare the oven. Preheat it to 350 degrees.
- Using your hands or a hand mixer, mix the cake ingredients.
- Generously grease a bundt pan with butter or Pam Baking Spray.
- Into the prepared pan, pour the batter. Place in the preheated oven and bake for about an hour or until a cake tester inserted in the centre of the cake comes out clean.
- After the cake is out of the oven, start melting 1 stick of butter into 1 cup sugar and 1/4 c. wine until well blended.
- Poke holes on the cake, then pour the glaze over. Let it cool.
- Onto a plate, flip the cake out. Slice and serve. Enjoy!
