Crack Cake: The Addictively Delicious Bundt Cake Everyone Asks For

What is Crack Cake?

Crack Cake is a ridiculously moist, buttery, sweet cinnamon-sugar bundt cake that has gained its name for one simple reason: it's dangerously addictive. With a texture that melts in your mouth and a flavor that dances between rich vanilla and warm spice, this cake is one of those recipes that you’ll find yourself making on repeat.

It starts with a cake mix—yes, a boxed mix—but don’t be fooled. What goes into it transforms it into a decadent, bakery-worthy dessert. What sets Crack Cake apart is the final touch: a buttery cinnamon sugar glaze that seeps into the cake while it’s still warm, making every bite rich, soft, and loaded with flavor.

Why You'll Love This Cake

This is not your average bundt cake. It’s quick to put together, easy to bake, and crowd-pleasing every single time. Whether you're taking it to a potluck, serving it for a holiday, or sneaking a midnight slice, here’s why Crack Cake is worth your time:

- No mixer required - Starts with a cake mix but tastes completely homemade - Super moist with a soft, dense crumb - The glaze creates a sugary crust and adds flavor throughout - Can be made a day in advance—it tastes even better the next day

Ingredients for Crack Cake

For the Cake:

- 1 box (15.25 oz) yellow cake mix (without pudding) - 1 box (3.4 oz) instant vanilla pudding mix - ½ cup granulated sugar - ½ cup light brown sugar - 1 tablespoon cinnamon - ½ teaspoon salt - 4 large eggs - 1 cup sour cream - ¾ cup vegetable oil - ½ cup water - ½ cup white wine (or milk as a non-alcoholic option) - 1 tablespoon vanilla extract

For the Glaze:

- ½ cup (1 stick) unsalted butter - ¼ cup water - 1 cup granulated sugar - 1 teaspoon cinnamon - 1 teaspoon vanilla extract

Substitution Notes

You can absolutely make this cake without wine. Many bakers replace the wine with whole milk, buttermilk, or even strong brewed tea for a rich alternative. The wine gives a subtle warmth, but it’s not necessary for the overall success of the recipe. It’s completely alcohol-free once baked.

How to Make Crack Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan very well with butter and flour or nonstick spray. Make sure every crevice is coated to prevent sticking.

Step 2: Mix the Batter

In a large mixing bowl, combine the cake mix, pudding mix, sugars, cinnamon, and salt. Whisk to combine dry ingredients. Add eggs, sour cream, oil, water, wine (or milk), and vanilla extract. Stir until smooth and well blended—don’t overmix. The batter will be thick and glossy.

Step 3: Pour and 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 or with moist crumbs. If the top begins to darken too much, tent lightly with foil.

Step 4: Make the Glaze

While the cake is baking, prepare the glaze. In a small saucepan, combine butter, water, sugar, cinnamon, and vanilla. Heat over medium until the butter melts and the sugar dissolves completely. Don’t boil. Keep warm.

Step 5: Glaze the Cake

Once the cake is out of the oven, leave it in the bundt pan and poke small holes across the surface using a toothpick or skewer. Slowly pour the warm glaze over the cake, allowing it to soak in.

Let the cake sit for 15–20 minutes, then gently invert it onto a serving plate. Let it cool completely before slicing.

Pro Tips for Success

- Use room temperature eggs and sour cream for a smoother batter - Don’t skip greasing the pan—it’s essential for bundt cakes - Pour glaze slowly and evenly to ensure full absorption - Let the cake rest before removing from pan to avoid breakage - For an extra treat, dust with powdered sugar before serving

How to Serve Crack Cake

Crack Cake can be served warm or at room temperature. It’s rich on its own but can be dressed up depending on the occasion. Here are a few serving ideas:

- Serve with a dollop of whipped cream - Pair with vanilla ice cream - Add fresh berries on the side for a fruity balance - Serve thin slices with coffee or milk for a simple dessert

Storage & Make-Ahead Tips

This cake stores very well. Wrap tightly with plastic wrap or keep in an airtight container at room temperature for up to 4 days. If refrigerated, bring to room temperature before serving for best texture.

You can also freeze Crack Cake. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then let it come to room temp before serving. It’s just as good, if not better, the next day.

Make It Your Own

Crack Cake is versatile and can be adapted to your personal taste. Here are some fun variations:

- Add chopped pecans or walnuts to the batter for crunch - Mix in mini chocolate chips for a sweeter twist - Replace yellow cake mix with spice cake for autumn flavor - Use bourbon instead of wine for a Southern-style version - Swirl in a layer of cream cheese filling before baking

Frequently Asked Questions

Why is it called "Crack Cake"?

The name is based on its addictive nature—once you try it, you can’t stop going back for more. The glaze soaks into the cake creating a sticky-sweet finish that makes every bite crave-worthy.

Can I make this without alcohol?

Yes! Simply use milk, buttermilk, or brewed tea in place of the wine. The cake will still be incredibly flavorful and moist.

Do I have to use a bundt pan?

A bundt pan is traditional, but you can also bake this in a 9x13-inch cake pan. Baking time will be around 40–45 minutes. The glaze works the same way—just poke and pour.

Can I use butter instead of oil?

Oil gives this cake its signature moist texture. Butter can be used, but the texture will be slightly firmer and the flavor will be more buttery and rich.

Final Thoughts

Crack Cake is everything a great dessert should be: simple, satisfying, and impossible to resist. Whether you make it for a birthday, a bake sale, or a quiet weekend indulgence, it never fails to deliver big flavor with minimal effort. It’s the kind of recipe you pass along to friends—and they pass it on again and again.

If you’ve never made Crack Cake before, now’s your chance. One bowl, one pan, one unforgettable cake. Try it once, and you’ll understand the name.

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