Best Mother’s Crack Cake

🕒 Prep Time: 10 minutes

🔥 Bake Time: 45–50 minutes

🍽️ Servings: 10–12 slices

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🧰 Equipment

• Bundt pan (10–12 cup)
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Skewer or fork (for poking holes)

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🧾 Ingredients

For the Cake:

• 1 box yellow cake mix
• 1 small box vanilla pudding mix (instant)
• 4 large eggs
• ½ cup warm water
• ½ cup vegetable oil
• ½ cup white sugar
• ½ cup brown sugar
• 2 teaspoons cinnamon

For the Glaze:

• 1 stick (½ cup) butter
• ¼ cup water
• 1 cup sugar
• ½ cup white wine (or apple juice if you prefer non-alcoholic)

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📝 Ingredient Notes

• White wine adds a subtle depth—don’t worry, alcohol cooks off.
• Substitute with apple juice for a family-friendly version.
• Use real butter for best flavor.

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👩‍🍳 Instructions

1. Prepare the Oven & Pan

• Preheat oven to 175°C (350°F)
• Grease and flour your Bundt pan well

2. Make the Batter

• In a large bowl, combine:
  • Cake mix
  • Pudding mix
  • Eggs
  • Water
  • Oil
• Beat until smooth (about 2–3 minutes)

3. Add Flavor

• Mix in:
  • White sugar
  • Brown sugar
  • Cinnamon

4. Bake

• Pour batter into prepared pan
• Bake for 45–50 minutes or until a toothpick comes out clean

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5. Make the Glaze

• In a saucepan, combine:
  • Butter
  • Water
  • Sugar
• Bring to a boil and cook for 2–3 minutes
• Remove from heat and stir in wine (or juice)

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6. Soak the Cake

• While cake is still warm:
  • Poke holes all over using a skewer
  • Slowly pour glaze over the cake
• Let it soak completely before removing from pan

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📊 Nutrition (Approx. per slice)

• Calories: 380–420
• Carbs: 50g
• Fat: 18g
• Sugar: 35g

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💡 Tips & Variations

• ✔ Add chopped pecans or walnuts for crunch
• ✔ Sprinkle powdered sugar on top for presentation
• ✔ Serve slightly warm with vanilla ice cream
• ✔ Tastes even better the next day (more soaked flavor!)