This crack cake is a yellow cake baked to perfection then topped off with a butter glaze. A super gooey and delicious cake that will impress everyone!
- 1 box yellow cake mix
- 1 3.4 ounce vanilla pudding instant mix
- 4 eggs
- 2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cups water
- 3/4 cups vegetable oil
- 1/2 cup white wine
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup white wine
Preheat oven to 350 degrees F. and grease a 10-inch bundt pan.
In a large bowl, mix the cake mix, eggs, cinnamon, 1/4 cup white sugar, brown sugar, pudding powder, oil, water, and 1/2 cup white wine. Mix until well combined but don't overmix.
Pour the mixture into the prepared bundt pan and bake for 45 minutes or until a butter knife inserted in the cake comes out clean.
The second the cake comes out of the oven, prepare the glaze. Add the butter, 1 cup sugar, and 1/4 cup white wine to a saucepan and cook over medium-high heat for 4-5 minutes or until the sugar dissolves.
Using a fork, poke holes all over the cake and then pour the butter mixture all over the top.
Loosen the sides and center of the cake with a knife and then turn the cake onto a large serving plate. Enjoy warm!
- Pour the butter glaze over the cake while the cake is still nice and hot.
- Don't overbake the cake.
- Serve with fresh fruit and whipped cream!
- Place any leftovers in an air-tight container and store them at room temperature.
Calories: 538kcal | Carbohydrates: 93g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 509mg | Potassium: 92mg | Fiber: 1g | Sugar: 66g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg