Best Mother’s Crack Cake

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🍰 Best Mother’s Crack Cake (Full Recipe)🧺 Ingredients

Cake

 

1 box yellow cake mix

 

1 small box (3.4 oz) instant vanilla pudding mix

 

4 large eggs

 

½ cup cold water

 

½ cup vegetable oil

 

½ cup brown sugar

 

½ cup white sugar

 

1 teaspoon ground cinnamon

 

½ cup chopped pecans or walnuts (optional but recommended)

  • ¼ cup butter

  • ½ cup white sugar

  • ¼ cup water

  • ¼ cup vanilla extract (yes, a full ¼ cup)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C).

  2. Grease a Bundt pan generously (this cake will stick if you don’t).

  3. In a large bowl, mix:

    • Cake mix

    • Pudding mix

    • Eggs

    • Water

    • Oil

  4. Beat until smooth (about 2 minutes).

  5. In a separate bowl, mix:

    • Brown sugar

    • White sugar

    • Cinnamon

    • Nuts (if using)

  6. Layering time:

    • Sprinkle half of the sugar mixture into the bottom of the Bundt pan.

    • Pour in the batter.

    • Sprinkle the remaining sugar mixture on top.

    1. Bake for 45–50 minutes, until a toothpick comes out mostly clean.

    2. Let cake cool 10 minutes—don’t skip this.

    🍯 Glaze Magic

    1. In a saucepan, combine:

      • Butter

      • Sugar

      • Water

    2. Bring to a boil, then simmer 2–3 minutes.

    3. Remove from heat and stir in vanilla.

    4. Poke holes all over the cake (use a skewer or fork).

    5. Slowly pour glaze over the cake while it’s still warm.

    6. Let it soak for 10–15 minutes, then invert onto a plate.

❓ Q & A (Because Everyone Asks)

Q: Why is it called “Crack Cake”?

A: Because it’s addictively good. Sweet, buttery, moist, and impossible to stop eating.

Q: Can I make it without nuts?

A: Absolutely. Still amazing without them.

Q: Can I use a different cake mix?

A: Yellow is best, but butter cake or vanilla also work. Avoid chocolate—it changes the whole vibe.

Q: Is ¼ cup of vanilla really correct?

A: YES. Trust the process. The alcohol cooks out and leaves insane flavor.

Q: Can I make it ahead?

A: Yes! It’s even better the next day once the glaze fully settles in.

Q: How do I store it?

A: Cover tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days.

Q: Can I freeze it?

A: Yep. Wrap slices tightly and freeze up to 3 months. Thaw at room temp.

Q: What makes this cake so moist?

A: The pudding mix + oil + glaze combo = unstoppable moisture.

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