This Crack Cake (Small Batch Recipe) is one of the easiest cakes you can make. It is a white wine cake with a glaze that hardens on the inside and outside of the cake. It cracks when you cut through it, hence the name crack cake.
Course Dessert
Cuisine American
Keyword Cake, crack, wine syrup
Budget Cheap
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 522kcal
Equipment
1 Mini Bundt cake pan
1 Small saucepan
1 Medium to large bowl
Ingredients
FOR THE CAKE:
9ounce box of yellow cake mix I used Jiffy Cake Mix
2tablespoonsbrown sugar
2tablespoons sugar
13.4 ounce box vanilla pudding instant mix
1teaspoonscinnamon
2 eggs
⅓cups water
⅓cups oil
¼cup white wine
FOR THE GLAZE:
4tablespoons butter
½cup sugar
2tablespoons white wine
Instructions
Preheat oven to 350 degrees.
Mix the above ingredients (cake mix, brown sugar, white sugar, instant pudding, cinnamon, eggs, water, oil, and wine) by hand, hand mixer, or in the bowl of an electric mixer.
Grease a Bundt pan VERY well. (I use butter and flour or Pam Baking Spray)
Pour into the small prepared Bundt pan. Tap to get out any bubbles. Bake for 30 minutes, or until a wooden skewer comes out clean from the center of the cake.
When cake comes out of the oven set it aside and make the wine syrup.
Melt ½ stick butter into ½ cup sugar and 2 tablespoons wine in a small saucepan.
Use a skewer to poke holes all over the top of the cake to help the syrup get into the cake. Pour the hot syrup over the hot cake.
Cool to room temperature.
Place a serving plate over the top of the Bundt pan and flip over to release the cake. You might have to jiggle it hard to get the cake to release. Flip out of the pan onto the plate and serve.