Crack Cake is incredibly moist and dense, with delicious warm hints of cinnamon and a buttery wine sugar glaze that takes this cake to new levels of pure decadence!
COURSE DESSERT
CUISINE AMERICAN
PREP TIME: 15minutes
COOK TIME: 1hour
INGREDIENTS:
CAKE INGREDIENTS
▢1 yellow cake mix
▢3.4 oz. vanilla pudding mix
▢¼ cup packed light brown sugar
▢¼ cup granulated sugar
▢2 teaspoons cinnamon
▢5 large eggs room temperature
▢½ cup whole milk
▢½ cup vegetable oil
▢1 cup sour cream
▢½ cup sweet white wine I used a Riesling
GLAZE INGREDIENTS
▢½ cup salted butter
▢¼ cup sweet white wine
▢1 cup granulated sugar
INSTRUCTIONS:
- Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
- In a medium mixing bowl, beat together all of the cake ingredients.
- Beat mixture until fully combined.
- Pour batter into prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
- In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
- Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
- Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
- Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
- Cut and serve cake.
NUTRITIONAL INFO:
Calories: 518kcal | Carbohydrates: 70g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 107mg | Fiber: 1g | Sugar: 52g | Vitamin A: 472IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 1mg