Description: This “Crack Cake” isn’t named for any illicit ingredient, but for its incredibly addictive quality! A moist, tender bundt cake with hints of cinnamon and vanilla, it’s so good you’ll find yourself craving slice after slice. This recipe is easy to make, starting with a cake mix for convenience, but elevated with pudding and a simple glaze for maximum flavor and a beautiful presentation. Get ready to share… or maybe not!
Ingredients:
- 1 box (14.25 oz) Duncan Hines yellow cake mix
- 1/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 teaspoons ground cinnamon
- 4 large eggs
- 3/4 cup water
- 3/4 cup vegetable oil (canola or vegetable)
- Optional Glaze:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup water
Preparation:
Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). This is crucial for even baking. Generously grease and flour a 10-inch bundt pan. Make sure you get into all the crevices of the pan to prevent the cake from sticking. Alternatively, you can use a baking spray that contains flour. A well-prepared pan is the key to a beautiful, clean release.
Step 2: Combine Dry Ingredients: In a large mixing bowl (large is important to avoid spilling!), whisk together the yellow cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon. Whisking helps to distribute the ingredients evenly and prevent clumps in your batter. The brown sugar adds a hint of molasses flavor, while the cinnamon creates a warm and comforting aroma.
Step 3: Add Wet Ingredients: Add the eggs, water, and oil to the dry ingredients. The oil adds moisture, ensuring a tender crumb, while the eggs provide structure and richness. The water helps to bind all the ingredients together, creating a smooth and cohesive batter.
Step 4: Mix the Batter: Using an electric mixer (handheld or stand mixer), beat the ingredients on medium speed for 2-3 minutes, or until the batter is smooth and well blended. Be careful not to overmix the batter, as this can result in a tough cake. Scrape down the sides and bottom of the bowl with a spatula to ensure that all ingredients are incorporated.
Step 5: Pour and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. This will help to ensure a smooth and even cake. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 50 minutes.
Step 6: Cool and Invert: Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set slightly and prevents it from breaking when you invert it. After 10 minutes, carefully invert the cake onto a wire rack to cool completely.
Step 7: Prepare the Glaze (Optional): While the cake is cooling, prepare the optional glaze. In a small saucepan, combine the melted butter, granulated sugar, and water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
Step 8: Glaze the Cake: Once the cake is completely cool, slowly pour the warm glaze over the cake, allowing it to drip down the sides. The glaze will add a shiny, sweet finish to the cake.
Step 9: Slice and Serve: Slice the cake and serve. Watch it disappear quickly! It’s seriously addictive.
Why You Will Love This Recipe:
This Crack Cake is more than just a dessert; it’s an experience. It is incredibly moist and has a soft, tender crumb that melts in your mouth. The combination of vanilla, cinnamon, and the slight caramel notes from the brown sugar creates a symphony of flavors that will tantalize your taste buds. It’s incredibly easy to make, thanks to the use of a cake mix, but tastes like it came from a professional bakery. It’s the perfect dessert for any occasion, from casual weeknight dinners to elegant gatherings. Plus, it’s a total crowd-pleaser – everyone who tries it raves about it.
COOKING Rating:
Easy
Serving Suggestions:
- Classic Slice: Simply slice the cake and serve as is. It’s perfect on its own!
- Whipped Cream: Top each slice with a dollop of freshly whipped cream for added richness.
- Fresh Berries: Serve with fresh berries, such as strawberries, raspberries, or blueberries, for a burst of freshness and color.
- Ice Cream: Pair it with a scoop of vanilla ice cream or cinnamon ice cream for a decadent dessert.
- Coffee or Tea: Enjoy a slice of Crack Cake with a cup of hot coffee or tea for a comforting treat.
- Drizzle of Caramel: Drizzle warm caramel sauce over each slice for an extra touch of sweetness.
- Powdered Sugar: Dust the cooled cake with powdered sugar for an elegant presentation.
Tips:
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Grease and Flour Thoroughly: Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
- Cool Completely: Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Adjust Cinnamon: Adjust the amount of cinnamon to your liking. If you prefer a stronger cinnamon flavor, you can add an additional teaspoon.
- Add Nuts: Add chopped nuts, such as pecans or walnuts, to the batter for added texture and flavor.
- Substitute Pudding: Experiment with different flavors of instant pudding mix, such as butterscotch or chocolate, for a unique twist.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes Cook Time: 50-60 minutes Total Time: 1 hour 15 minutes
Nutritional Information: (Estimated per slice, without glaze) Calories: 300-350 (depending on cake mix and oil used) Protein: 4-5g Sodium: 200-300mg (depending on cake mix used)
Conclusion:
This Crack Cake recipe is a guaranteed winner. It’s easy, delicious, and always a crowd-pleaser. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is sure to hit the spot. Don’t be surprised if you find yourself making it again and again! The ease of the recipe combined with the incredibly addictive flavor makes it a true kitchen staple. Enjoy!
Frequently Asked Questions:
Q1: Can I use a different type of cake mix?
A: Absolutely! While the recipe calls for yellow cake mix, you can experiment with other flavors like white, vanilla, or even spice cake mix. Just be aware that the overall flavor profile will change accordingly.
Q2: Can I make this cake without the glaze?
A: Yes, definitely. The glaze is entirely optional. The cake is delicious on its own, and dusting it with powdered sugar is a simple and elegant alternative.
Q3: My cake is sticking to the pan. What can I do?
A: Ensure that you grease and flour the bundt pan very thoroughly, reaching all the nooks and crannies. Alternatively, use a baking spray specifically designed for bundt pans that contains flour. If it still sticks, try letting it cool in the pan for slightly longer (15 minutes) before inverting.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can add the glaze after thawing.
Q5: What if I don’t have a bundt pan? Can I use a different pan?
A: While a bundt pan gives the cake its distinctive shape, you can use a tube pan instead. You could also try two 9-inch round cake pans, but you’ll need to adjust the baking time, checking for doneness after about 30-35 minutes. The texture might be slightly different, but it will still be delicious!
