Crack Cake is one of those old-fashioned desserts that people beg for after the first bite.
A Potluck-Style Cake That Disappears Fast
It's rich, buttery, and soaked with a warm cinnamon glaze that settles into every inch of the cake. It starts with a cake mix, but once that glaze goes on, it tastes bakery-worthy and always comes home with an empty pan.
This Crack Cake is soft, tender, and soaked with a buttery cinnamon glaze that melts right into the cake. It has that cozy, old-fashioned flavor everyone loves, plus an easy mix-and-pour method that makes it practically foolproof. You bake it in a simple 9×13 pan, poke holes while it's hot, then pour the warm glaze over the top so it soaks in and creates that signature glossy, crackled finish. Trust me, once you set this out, people will be circling back for just one more slice.
Frequently Asked Questions
Because it's incredibly addictive. One slice turns into two, and before you know it, the pan is gone.
No. The wine cooks down and leaves behind a subtle aroma and depth that makes it taste rich and bakery-style, not boozy.
Yes. You can substitute milk or white grape juice if you prefer not to use alcohol. The texture stays the same, but the flavor will be slightly different.
The instant pudding mix and the warm glaze poured over the cake while it's still hot are what create that ultra-moist texture.
Absolutely. Many people think this cake tastes even better the next day after the glaze has had time to fully soak in.
Cover the cake tightly and store it at room temperature for up to 2 days.
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Yes. This cake can also be frozen for up to 2 months if wrapped tightly and stored in an airtight container. Thaw while wrapped at room temperature or in the refrigerator.
Ingredients Needed
For the Cake
- Yellow Cake Mix - This is the base of the cake and keeps it soft and fluffy every time.
- Instant Vanilla Pudding Mix - Adds moisture and gives the cake that rich, tender texture.
- Granulated Sugar - Sweetens the cake and helps create that classic crack cake flavor.
- Ground Cinnamon - Adds a warm, cozy flavor that really makes this cake special.
- Kosher Salt - Balances out the sweetness.
- Vegetable Oil - Keeps the cake moist without making it heavy.
- Water - Helps bring the batter together smoothly.
- White Wine - Gives the cake its signature aroma and bakery-style taste.
- Eggs - Help the cake rise and give it structure.
For the Glaze
- Granulated Sugar - Sweetens the glaze and helps it soak into the cake.
- Unsalted Butter - Creates that rich, buttery glaze everyone loves.
- Water - Thins the glaze just enough so it pours easily.
- Ground Cinnamon - Adds warmth and ties the glaze to the cake flavor.
- White Wine - Enhances the flavor and helps create the crackled finish.
- Vanilla Extract - Rounds out the glaze with a smooth, classic flavor.
How to Make Crack Cake
Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick spray.
In a large mixing bowl, whisk together the cake mix, pudding mix, sugar, cinnamon, and salt until well combined.
Add the oil, water, and white wine. Mix on low speed until mostly smooth.
Add the eggs one at a time, mixing well after each addition, until the batter is thick and glossy.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine the butter, sugar, water, and cinnamon. Stir often and bring to a gentle simmer until the sugar begins to dissolve.
Remove the glaze from the heat and stir in the white wine and vanilla extract.
As soon as the cake comes out of the oven, poke holes all over the top using a skewer or fork.
Slowly pour the warm glaze evenly over the hot cake, allowing it to soak into the holes and edges.
Let the cake cool completely in the pan for at least one hour before slicing and serving.
Recipe Tips
Tips for Making Crack Cake
- Poke the holes while the cake is still hot so the glaze can soak in properly. If the cake cools first, the glaze will sit on top instead of absorbing.
- Pour the glaze slowly and evenly over the cake. Rushing this step can cause pooling in the center and make the bottom soggy.
- Bake just until a toothpick comes out with a few moist crumbs. Overbaking can dry out the cake before the glaze goes on.
- Let the cake cool completely before slicing. This gives the glaze time to set and creates that signature crackled finish.
- Use a standard yellow cake mix for the best texture. Butter or specialty mixes can change how the glaze absorbs.
- Four eggs may seem like a lot, but they help the cake rise thicker and hold up to the heavy glaze.
- If you prefer not to use wine, white grape juice or milk works well, but the classic flavor comes from the wine.
Looking for More Vintage Recipes
Recipe
Crack Cake
Ingredients
- 15.25 ounce box yellow cake mix
- 3.4 ounce box instant vanilla pudding mix
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup purified water
- ½ cup white wine Chardonnay or Pinot Grigio
- 4 large eggs room temperature
For the Crack Glaze:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ cup purified water
- ½ teaspoon ground cinnamon
- ½ cup white wine Chardonnay or Pinot Grigio
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick baking spray and set aside.
- In a large mixing bowl, whisk together (1) 15.25-ounce box yellow cake mix, (1) 3.4-ounce box instant vanilla pudding mix, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until evenly combined.
- Add ½ cup vegetable oil, ½ cup water, and ½ cup white wine to the bowl, then mix with a hand mixer on low speed until the mixture is mostly smooth with a few small lumps remaining.
- Add 4 large eggs, one at a time, mixing well on low speed after each addition until the batter becomes thick, glossy, and fully combined.
- Pour the batter into the prepared 9×13-inch baking pan and smooth the top with a spatula for even baking.
- Bake on the center rack for 25-35 minutes, or until a cake tester or toothpick inserted into the middle comes out clean with a few moist crumbs.
- About 5 minutes before the cake finishes baking, make the glaze. In a medium saucepan over medium heat, combine ½ cup unsalted butter, 1 cup granulated sugar, ¼ cup water, and ½ teaspoon ground cinnamon. Cook, stirring often, until the mixture reaches a gentle simmer and the sugar begins to dissolve, about 3 minutes.
- Remove the saucepan from the heat and stir in ½ cup white wine and 1 teaspoon pure vanilla extract. Whisk until fully incorporated. The mixture may bubble slightly.
- Remove the hot cake from the oven and immediately poke holes all over the surface using a skewer or fork, going about halfway down into the cake.
- Slowly pour the warm glaze evenly over the entire hot cake, letting it soak into the holes and spread around the edges. Take your time with this step.
- Cool the cake completely in the pan on a wire rack for at least 1 hour so the glaze can soak, set, and form its signature crackled sheen.
- Slice into squares and serve slightly warm or at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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