Best crack cake!!!

The Ultimate Crack Cake Recipe

Crack Cake is a beloved dessert known for its addictive, buttery flavor and moist texture. This cake is incredibly easy to make, starting with a box cake mix and enhanced with a variety of flavorful ingredients. Perfect for any occasion, it’s sure to be a hit with everyone who tries it.

Ingredients

For the Cake:

• 1 box yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• ½ cup white wine
• ½ cup white sugar
• 2 teaspoons ground cinnamon

For the Glaze:

• ½ cup butter (1 stick)
• 1 cup white sugar
• ¼ cup white wine
• ¼ cup water
• 1 teaspoon vanilla extract

Instructions

Making the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
2. Combine Dry Ingredients: In a large mixing bowl, combine the cake mix, vanilla pudding mix, sugar, and cinnamon.
3. Add Wet Ingredients: Add the eggs, water, vegetable oil, and white wine to the dry ingredients. Mix on medium speed until well blended, about 2-3 minutes.
4. Bake: Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Making the Glaze:

1. Prepare the Glaze: While the cake is baking, melt the butter in a saucepan over medium heat. Add the sugar, white wine, and water. Bring to a boil, stirring constantly until the sugar is dissolved. Remove from heat and stir in the vanilla extract.

Finishing the Cake:

1. Poke Holes: When the cake is done baking, remove it from the oven and immediately poke holes all over the cake using a skewer or toothpick.
2. Pour the Glaze: Pour the glaze slowly over the hot cake, allowing it to seep into the holes and saturate the cake.
3. Cool and Serve: Let the cake cool completely in the pan before inverting it onto a serving plate. Once cooled, slice and serve.

Tips for Success

• Bundt Pan: Make sure your Bundt pan is well-greased and floured to prevent sticking.
• Holes: Don’t be shy with poking holes in the cake; the more holes, the better the glaze will soak in.
• Wine: White wine gives a unique flavor to the cake, but you can substitute it with apple juice or another non-alcoholic option if desired.
• Storage: Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well.

This Crack Cake is incredibly moist, flavorful, and sure to become a favorite treat. Enjoy!