Best Mother’s Crack Cake


Best Mother’s Crack Cake


1 box of yellow cake mix (standard size, about 15.25 oz)

1/4 cup brown sugar

1/4 cup white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 cup water

3/4 cup vegetable oil

1/2 cup white wine (any brand)

1 tsp vanilla extract

For the glaze:

1 stick unsalted butter

1 cup sugar

1/4 cup white wine

1/2 tsp vanilla extract


Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

In a large mixing bowl, combine cake mix, both sugars, vanilla pudding mix, and cinnamon.

In a separate bowl, mix the eggs, water, oil, white wine, and vanilla extract.

Slowly add the wet mixture to the dry mixture, mixing until just combined.

Pour the batter into the bundt pan and spread evenly.

Bake for 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

For the glaze: In a saucepan, melt the butter and stir in the sugar and white wine. Let it come to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and add vanilla extract.

While the cake is still warm in the bundt pan, pour the glaze over the cake, allowing it to seep into the cake.

Allow the cake to cool completely before removing it from the pan.

This is a basic version of the cake, and there are many variations online. The white wine gives it a unique flavor, but the cake is delicious even if you choose to omit it.


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