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Homemade Crack Cake (Ultra Moist & Not Too Sweet)

Emily Hartwell
This homemade Crack Cake is rich, soft, and soaked with a buttery glaze that melts into every bite. It has warm cinnamon flavor, a gentle vanilla taste, and just the right level of sweetness. This cake is perfect for dessert, special gatherings, or even a cozy weekend treat with coffee.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 420 kcal

Ingredients
  

For the Cake Batter

  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding mix 3.4 oz
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • ¾ cup water
  • ¾ cup vegetable oil
  • ½ cup white wine see alcohol-free options below

For the Butter Glaze

  • ½ cup butter 1 stick
  • 1 cup white sugar
  • ¼ cup white wine

Instructions
 

  • Step 1: Prepare the Oven and Pan
    Preheat your oven to 350°F (175°C). Grease a Bundt pan very well, making sure to coat all grooves so the cake releases easily later.
  • Step 2: Mix the Cake Batter
    In a large mixing bowl, add the cake mix, pudding mix, white sugar, brown sugar, and cinnamon. Stir lightly. Add the eggs, water, vegetable oil, and white wine. Mix until the batter looks smooth and well combined. Do not overmix.
  • Step 3: Bake the Cake
    Pour the batter evenly into the prepared Bundt pan.Place the pan in the oven and bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
  • Step 4: Make the Butter Glaze
    While the cake is baking, prepare the glaze. In a saucepan over medium heat, add butter, sugar, and white wine. Stir gently until the butter melts and the sugar fully dissolves. Do not let it boil. Remove from heat once smooth.
  • Step 5: Soak the Cake
    As soon as the cake comes out of the oven, poke small holes all over the cake using a skewer or fork. Slowly pour the warm butter glaze over the hot cake while it is still in the pan. Let the cake absorb the glaze for 15–20 minutes.
  • Step 6: Remove and Serve
    Once the glaze is fully absorbed, gently loosen the edges and carefully flip the cake onto a serving plate. Slice and serve warm or at room temperature.

Notes

Alcohol-Free Substitutions

To make this cake without alcohol, replace the wine with:
  • Milk or buttermilk
  • White grape juice
  • Water with a small splash of lemon or orange juice
These options keep the cake moist and flavorful.

Pro Tips for Best Results

  • Pour glaze while the cake is hot for maximum absorption
  • Grease the Bundt pan right before adding batter
  • Do not overbake to keep the cake soft
  • Let the glaze fully soak before flipping the cake

Serving Suggestions

  • Serve with vanilla ice cream
  • Top with whipped cream
  • Pair with fresh berries
  • Enjoy with coffee or tea

Storage Instructions

  • Store in an airtight container
  • Keep at room temperature for 2–3 days
  • Refrigerate for up to 7 days
  • Freeze slices for up to 2 months