Whether you call it Crack Cake, Wine Cake, or White Wine Cake, one thing is for sure — it’s delicious! It’s also extremely easy to make and is one of my favorite cake mix hacks. Yes, you use a box of yellow cake mix to make this delicious crack bundt cake recipe!
This cake is moist and has a delicious wine glaze that is simple to make but really makes the cake!
You can scroll down to get the printable recipe card or read on for details, tips, and tricks!
CRACK CAKE
When I think of crack desserts, I think of Christmas Crack and Crockpot Candy. I’ve also made my fair share of Slow Cooker Crack Chicken and Crack Corn Dip.
They all have a few things in common. The first is that they’re easy to make and the second is that they taste so good they’re addictive.
This Crack Cake recipe fits right into both categories! It’s so tender and moist, you’ll find yourself going back for another piece. Leftovers can be hard to come by!
When you make it as a Bundt cake it’s perfect for special occasions like Thanksgiving and Christmas dessert. But it’s also great when you’re just craving a soft cake that is full of flavor.
CRACK CAKE INGREDIENTS
Have you ever asked yourself if you could make a box cake with wine? If not, well okay. But you should ask yourself and then try making the best white wine cake recipe that I’m sharing below!
This recipe makes one large Bundt cake and takes about 10 minutes to prepare. You’ll need about an hour of bake time before it’s ready to serve.
I enjoy this wine cake recipe served warm but also love having seconds the next day when the cake has cooled completely.
To make this Crack Cake recipe, you’ll need the following ingredients:
- Yellow Cake Mix
- Vanilla Pudding Mix
- White Sugar (will be used in the cake and the glaze)
- Brown Sugar
- Cinnamon
- White Wine (will be used in the cake and the glaze)
- Vegetable Oil
- Water
- Eggs
- Butter
Exact measurements for each ingredient can be found in the recipe card at the bottom of this post.
CRACK WINE CAKE RECIPE
To get started, heat your oven to 350°F and spray your Bundt pan with nonstick cooking spray.
Use a whisk to mix together the cake mix, pudding mix, ¼ cup white sugar, brown sugar, and cinnamon in a large mixing bowl.
Then add ½ cup white wine, vegetable oil, water, and eggs. Beat until all of the ingredients are well mixed.
Pour the cake batter into the Bundt pan and bake for one hour, or until a toothpick inserted in the middle comes out clean.
When the baking time is up, take the cake out o the oven and set aside.
Mix together the remaining ¼ cup white wine, 1 cup sugar, and melted butter into a smooth glaze. Pour the mixture over the hot cake in the pan.
If the glaze doesn’t seem to be soaking in well enough, you can also use a skewer to poke holes in the cake before pouring the glaze over.
Allow the cake to cool and then invert the pan to remove the cake onto your serving dish.
Slice it up and enjoy it!
CAN I SERVE WINE CAKE TO ANYONE?
Absolutely! The alcohol cooks off so you can serve white wine cake to your entire family!
If you’re looking for more great cake recipes for entertaining, try Red Velvet Sheet Cake and Chocolate Crazy Cake!
Crack Cake
Ingredients
- 1 box yellow cake mix
- 1 3 oz box vanilla pudding mix
- 1¼ cup white sugar (divided (¼ cup & 1 cup))
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup white wine (divided (½ cup & ¼ cup))
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs
- ½ cup (1 stick) butter (melted)
Instructions
- Preheat oven to 350°F and grease a large Bundt pan with nonstick cooking spray.
- In a large bowl, whisk together the cake mix, pudding mix, ¼ cup white sugar, brown sugar, and cinnamon.
- Add ½ cup white wine, vegetable oil, water, and eggs. Beat until well combined.
- Pour the mixture in the prepared Bundt pan and bake for one hour, until a toothpick inserted in the center comes out clean.
- When the cook time is up, remove the cake from the oven. Beat together the remaining ¼ cup white wine, 1 cup sugar, and melted butter. Pour the mixture over the hot cake.
- Allow the cake to cool completely, then invert the pan to remove the cake. Slice and serve.
Notes
Alicia S. says
Looks so delicious.
michele pineda says
I have never heard of this type of cake before, but I can see myself trying it one day!
Carol N says
Made this for a sick friend who was having friends over. The nurse called me and said everyone wants the receipt. So I made another for dessert knee at my daughter’s house today night. Can’t wait to taste it for myself.
Carol
Jeannie Herman says
Does it need instant pudding or cooked pudding?
Sheri says
I’ve been making this cake for 20 years. Everyone loves it. It is great with fresh sliced strawberries marinated in sugar and freshly made whipping cream. It is to die for BTW I make mine with cream sherry and it is divine. The first 15 years I did not use a glaze , but the glaze makes it even better!
Debbie says
Hi Sherry, do you serve this hot? Or do you let it sit in the fridge cold and serve the next day with your strawberries? Thanks so much I can’t wait to try this
Mindy says
Warm is awesome. I never refrigerate. Room temp is great too. Just cover or seal.
Debbie says
Hi can you tell me if it’s best to serve this hot? Or is it better to serve cold the next day? And would it need ice cream if served hot? Omg I seriously cannot wait to make this!
Mindy says
Warm is awesome. It’s great cold, as well
Jeannie Herman says
Can this cake be frozen?
Millie Shinault says
Could i use Blackberry Wine gor this recipe
Mindy says
Don’t think so. Cheap Chardonnay is the best.
Millie Shinault says
Could i use Blackberry Wine gor this recipe
Mariah says
You can definitely give it a try! I’d love to hear how it turns out!
Cisci says
How can I alter the ingredients to make it lemon
Sam says
Has anyone ever subbed the vanilla pudding mix for a jello or chocolate pudding mix? If so, how did it come out?
Mindy says
Any flavor pudding works. The pudding is for texture. Chocolate also works.
Jenifer says
I made this cake tonight for wine club, and I accidentally put the stick of butter into the cake mix along with the oil….so it was very moist and very delicious! Everyone loved it!