It’s been a little over a year, and my Crack Cake recipe is the most searched for on Google to date. I would like to thank all the people who took the time to look at my recipe and share it with their friends. I think it is very popular because the cake is delicious. Plus, it’s super easy to make, like all my recipes. So, remember that this cake prepares you for greatness! In this post, we’re going to review how to make Crack Cake and some tips you can keep in mind to make sure your cake is absolutely perfect.
What I like most about this cake is the list of recipes. I admit I wasn’t sure how all the ingredients would react to each other, but I’m happy to say it turned out well. I also love that my recipe calls for wine because I love to drink a glass while baking. Many people have asked me if they can replace wine with water, and the answer is yes. Your cake may not be as tasty, but it will definitely stay moist. The same goes for replacing the wine in the cake icing. You lose the flavor, but you’ll still have the same effect.
When making this recipe, please keep in mind that this cake is extremely moist. I made it this way to give you a higher success rate by not having the cake stuck to the pan. I make it with half a cup if I present the cake to the guests, and I don’t want to run the risk of it sticking to the pan. And if I’m making the cake for my family, I only use a quarter cup. I encourage you to try the different sizes, and decide which one is best for you.
1 box of Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box of instant vanilla pudding mix
2 teaspoons cinnamon
3/4 c water
3/4 c of oil
1/2 c of white wine (actually any kind)
How to make it:
Preheat the oven to 350 degrees.
Mix the above ingredients by hand or with a hand blender.
Grease a bundt pan.
Pour it into the bundt pan.
Bake for one hour.
When the cake comes out of the oven…
Melt a stick of butter in a cup of sugar and a quarter cup of wine.
Pour it over the hot cake.
Turn the pan over to the plate and serve.