Easy Crack Cake Recipe

If you’re looking for a crowd-pleasing dessert that's insanely easy to make and irresistibly delicious, this crack cake recipe is it! It's made with simple boxed cake mix and pantry staples, and it's just so good. It's moist, buttery, and sweet, and it's topped off with a decadent white wine glaze that takes it over the top. It’s the perfect dessert for gatherings, holidays, or just because!

Why You'll Love This Crack Cake

The first time I tried crack cake, I was instantly hooked. I remember hearing about it from a friend who swore by its simplicity and flavor. It sounded too good to be true—how could something made from a boxed cake mix be that incredible? Buuuut once I made it for myself, I completely understood the hype.

The combination of the wine glaze and the tender cake is what makes this recipe stand out. Honestly, my family loves it so much that it's become one of our go-to desserts for family get-togethers.

Now, what I love most about this recipe is it's versatily. You can easily tweak the flavors, add nuts, or even switch up the cake mix flavor to create a new spin. And the best part? It’s easy enough to make for any occasion, but tastes like it took hours!

Ingredients for Crack Cake

Here’s what you’ll need to whip up this delicious crack cake:

For the Cake:

• 1 box yellow cake mix
• 1 box vanilla instant pudding mix (3.4oz)
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 tsp. cinnamon
• 4 eggs
• ¾ cup milk
• ¾ cup neutral oil
• ½ cup white wine
• ½ cup chopped pecans (optional)

For the Glaze:

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

How To Make Crack Cake

Five simple and easy steps are all you have to follow to make this incredibly delicious crack cake.

Step 1: Prep the cake batter

Preheat your oven to 350°F and grease a bundt pan. In a large bowl, whisk together the cake mix, instant pudding mix, brown sugar, white sugar, and cinnamon. Then, add the eggs, milk, oil, and white wine.

Whisk until fully incorporated. Fold in chopped pecans if using.

Step 2: Bake the cake

Pour the batter into the greased bundt pan. Transfer to the oven and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Step 3: Prepare the glaze

About 10 minutes before the cake finishes baking, prepare the glaze. In a saucepan, combine the butter, sugar, and white wine. Stir over medium-low heat until the butter melts and the sugar dissolves.

Step 4: Add the glaze

Remove the cake from the oven and poke holes all over the top using a fork. Slowly pour the glaze over the warm cake, letting it soak into the holes.

Step 5: Let it rest and serve

Allow the cake to rest for 30 minutes before removing it from the pan. Run a knife around the edges, then flip the cake onto a serving plate. Slice and enjoy warm or at room temperature.

Expert Tips for Making The Best Crack Cake

• Grease the bundt pan really well. Crack cake is super moist and sticky (that’s why it’s so good), which also means it loves to cling to the pan. Take your time greasing every nook and cranny of the bundt pan—use softened butter, shortening, or a baking spray that contains flour, and make sure to get into all the curves and the center tube. A light dusting of flour on top of that can help insurance. This will give you the best chance at that clean, dramatic release.
• Use room-temperature ingredients for a smoother batter.Let the eggs and milk come to room temperature before mixing. Cold ingredients don’t combine as smoothly and can cause the batter to be slightly lumpy or dense. Room-temp eggs and milk help the cake mix hydrate evenly and give you a more tender, uniform crumb.
• Don’t overmix the batter. Once you whisk the dry ingredients together and add the eggs, milk, oil, and white wine, mix just until you no longer see dry streaks. Overmixing develops more gluten, which can make the cake a bit tougher. Crack cake should be soft, moist, and almost melt-in-your-mouth, so a gentle hand here pays off.
• Toast the pecans for extra flavor (optional but worth it). If you’re using pecans, toasting them lightly in a dry skillet or in the oven for a few minutes before chopping builds a deeper, nuttier flavor. Let them cool before folding into the batter so they don’t start to melt the fat or prematurely activate the leavening. You’ll get little bursts of toasty crunch in each slice.
• Know your bundt pan and oven—start checking early. Oven temperatures and bundt pan materials can vary. Start checking the cake around the 45–50 minute mark instead of waiting until 60 minutes. Insert a long skewer or knife into the center; it should come out clean or with a few moist crumbs, not wet batter. If the top is browning too fast but the center isn’t done yet, you can tent the cake loosely with foil and continue baking.
• Make the glaze while the cake finishes baking. You want the butter-sugar-wine glaze ready to pour as soon as the cake comes out of the oven. That way, it can soak in while the cake is still piping hot and the crumb is open. Stir the glaze over medium-low heat just until the sugar dissolves and the butter melts—no need to boil it. A gentle simmer is fine, but don’t cook it to a thick syrup or it won’t soak in as easily.
• Poke plenty of holes while the cake is hot. As soon as you pull the cake from the oven, use a fork, skewer, or wooden pick to poke holes all over the surface of the cake while it’s still in the pan. Go deep but not all the way to the bottom. This creates channels for the glaze to seep into, giving crack cake its signature ultra-moist, almost gooey interior. Don’t be shy—more holes mean better soak.
• Pour the glaze slowly and evenly. Instead of dumping the glaze in one spot, pour it slowly and evenly over the entire surface of the hot cake, letting it sink in as you go. You can even pause for a moment, let some glaze absorb, and then pour the rest. This helps ensure that every slice is infused with buttery, wine-kissed sweetness, not just the top or one side.
• Let it rest in the pan before flipping. Resist the urge to flip the cake out right away. Let it sit and soak in the glaze for at least 30 minutes—or even longer if you can. This rest time allows the cake to absorb the glaze and firm up a bit so it doesn’t break when you turn it out of the bundt pan. Running a thin knife or spatula around the edges before flipping helps release any stubborn spots.
• Serve crack cake warm or at room temperature. This wine cake is delicious at room temperature, but it’s next-level when slightly warm. If you’ve made it ahead, you can warm individual slices in the microwave for a few seconds to reactivate the buttery glaze and soften the crumb. The flavor actually deepens after a day, making it a great make-ahead dessert for holidays and parties.
• Store it properly so it stays moist. Because crack cake is so moist, it keeps really well. Once completely cooled, cover the cake tightly in plastic wrap or store slices in an airtight container at room temperature for 2–3 days. For longer storage, you can refrigerate it (well wrapped) for up to 5 days—just bring to room temp or warm slightly before serving to get the best texture.

Crack Cake FAQS

Can I use a different type of wine in crack cake?

Yes, you can. Most crack cake recipes call for a neutral white wine (like a basic table wine or even a boxed white) because it adds moisture and a subtle flavor without overpowering the cake. You can experiment with sweeter whites, like Moscato or Riesling, for a slightly sweeter, more dessert-like finish. Red wine will change both the color and flavor and can be a bit stronger, so if you try it, start with a light red and know the cake will have a more robust, wine-forward taste.

Can I make crack cake without alcohol?

If you prefer not to use alcohol, you can substitute the wine with white grape juice, apple juice, or even a mix of juice and water. The flavor won’t be exactly the same as the classic wine version, but you’ll still get a very moist, delicious bundt cake. Use the juice in both the batter and the glaze in place of the wine.

Does the alcohol cook out of crack cake?

Most of the alcohol in the batter will cook off during the baking time, but not necessarily 100%. The glaze, however, is not boiled for a long time, so some alcohol can remain there, depending on how long you simmer it. If you’re serving this to people who need to avoid alcohol, it’s safest to either make a non-alcoholic version using juice or skip the wine-based glaze and use a simple butter-sugar glaze instead.

How do I store leftover crack cake?

Once the cake has cooled completely and absorbed the glaze, store leftovers covered tightly at room temperature for up to 3 days. You can keep it right in the bundt pan covered in plastic wrap, or transfer slices to an airtight container. The cake stays very moist thanks to the glaze, and many people find it tastes even better the next day.

Can I freeze crack cake?

Yes, crack cake freezes well. You can freeze the cake whole or in slices. Let the cake cool completely, wrap it tightly in plastic wrap (and then foil for extra protection), and freeze for up to 2–3 months. For slices, place them in a single layer on a tray to firm up, then transfer to a freezer-safe bag or container. Thaw at room temperature, still wrapped, then unwrap and serve. The texture and moisture hold up nicely after freezing.

Can I use a different cake mix flavor?

This recipe is typically made with yellow cake mix, but you can experiment with other flavors. White cake mix gives a lighter vanilla flavor, while something like butter pecan or French vanilla adds richness. Chocolate or spice cake mixes will change the character of the cake more dramatically, but they can still be delicious. Just keep the other ingredients (pudding mix, sugars, wine, and glaze) the same.

Do I have to use a bundt pan?

A bundt pan works best because it gives more surface area for the glaze to soak in and helps the cake bake evenly. If you don’t have a bundt pan, you can try using a 9×13-inch pan, but the bake time will be different—start checking earlier, around 30–35 minutes, and watch for a clean toothpick. The texture will still be very moist and tasty, but you’ll lose the traditional bundt presentation.

Can I make crack cake ahead of time?

Yes, crack cake is an excellent make-ahead dessert. In fact, it often tastes better the next day after the glaze has had more time to soak in. You can bake and glaze the cake a day in advance, let it cool completely, then cover it tightly and store it at room temperature until you’re ready to serve. It’s a great option for holidays, potlucks, and parties because it frees you from last-minute baking.

Why is my crack cake sticking to the pan?

Because the cake is so moist and glazed, it can stick if the pan isn’t greased well. Make sure to grease every inch of the bundt pan thoroughly, including all the ridges and the center tube. Using a baking spray that contains flour or greasing and then lightly flouring can help. Letting the cake cool and soak up the glaze for about 30 minutes before flipping and running a thin knife around the edges also improves your chances of a clean release.

My Final Thoughts

Crack cake is one of those recipes that never fails to impress. It’s simple enough for beginner bakers, yet the flavor is anything but basic.

So, whether you’re baking it for a special occasion or just to satisfy a sweet tooth, this cake always hits the spot. Give it a try and I promise it will become one of your favorites too! Oh, and as always, if you do end up making it, let me know what you thought in the comments below.

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• Canned peach pie
• No bake cheese
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• No bake cheesecake with cool whip
• Fried dough
• Pecan brittle