Crack Cake


Crack cake, also known as cake mix cake or pudding cake, is an insanely easy cake recipe that produces the most moist, decadent, and addictive cake you’ll ever eat. This recipe combines a simple boxed cake mix with instant pudding and sour cream to create a sweet treat with an irresistibly tender crumb and rich flavor.

The name “crack cake” comes from two things. First, the combination of dry packaged ingredients keeps the prep easy and fast. Second, the cake is so mouthwateringly delicious that it’s nearly impossible to stop eating it once you have a bite – just like an addictive drug, hence “crack cake.”

While the full recipe has only a handful of ingredients that get stirred together in minutes, the results are absolutely over-the-top. Perfectly moist texture, dense cake crumbs, and deep flavor make this the ultimate cake for birthdays, celebrations and anytime you need an insanely easy crowd-pleasing dessert.

Read on to learn how simple mixing up a boxed cake recipe can produce professional-bakery-level perfection. The step-by-step method and tips will have you whipping up crack cake that looks impressive and tastes even better.

Ingredients Needed for Irresistible Crack Cake

The beauty of crack cake is that it comes together with common ingredients you likely have on hand:

  • Boxed cake mix – Any flavor works, like vanilla, chocolate, spice or funfetti. Look for high-quality brands.
  • Eggs, oil, water – As needed per the instructions on the cake mix box. This binds the batter.
  • Instant pudding mix – Vanilla or cheesecake flavors work best. Adds moisture.
  • Sour cream – Makes the cake extra dense and tender.
  • Chocolate chips, toffee, candy – Optional mix-ins to make it over-the-top.
  • Frosting – Any creamy frosting complements the cake. Cream cheese is perfect.

That’s truly all you need for easy crack cake bliss. The key is using ingredients that add moisture, like the pudding and sour cream. Now let’s get to the dead simple method.

Step-by-Step Instructions for Making Crack Cake

  1. Preheat oven to temperature listed on cake mix box, usually 350°F. Grease a cake pan well.
  2. Make cake batter as directed on box, using eggs, oil and water. Mix just until blended.
  3. Add pudding mix and sour cream to batter. Beat again until fully combined.
  4. Fold in any mix-ins like chocolate chips, toffee bits, crushed candy.
  5. Pour batter into pan and evenly spread out. Bake for time listed on box.
  6. Cool cake completely before frosting – at least 1 hour. Chilling speeds up frosting.
  7. Generously frost top and sides with desired frosting. Refrigerate frosted cake.

That’s truly all there is to it! Now let’s go over some tips for perfect crack cake every time.

Tips and Tricks for Making Irresistible Crack Cake

Follow these tips when whipping up your cake mix cake:

  • Use high-quality cake mixes for the best texture like Betty Crocker or Duncan Hines.
  • Adjust baking time if using a different size pan than listed on the box.
  • Beat the batter well after adding the pudding and sour cream.
  • Grease the pan well for pretty, intact cake sides when serving.
  • Refrigerate the completely cooled cake 30 minutes before frosting.
  • Use any flavor frosting you like! Cream cheese, vanilla buttercream, chocolate are all amazing.
  • Store the finished cake refrigerated for up to 5 days.

Mix up a batch using these tips and get ready for the new favorite cake in your recipe collection. Now let’s go over serving ideas and adaptations.

Serving Suggestions for Crack Cake

This easy cake recipe is perfect for:

  • Birthdays, celebrations, anniversaries
  • Potlucks, parties, backyard BBQs
  • School or office parties, bake sales
  • Dessert buffets or chic cake stands
  • Party favors or gifts for friends and teachers
  • Fun weekend project with kids
  • Plated restaurant-style dessert
  • Any day you need an impressive cake, fast!

Crack cake impresses guests but takes just minutes to prepare and pleases all ages. Adapt it to your needs:

  • Use gluten-free or dairy-free cake mix
  • Swap in allergy-friendly frosting
  • Decorate simply with sprinkles or elaborately with flowers

Nutrition Information for Crack Cake

Like any rich cake recipe, crack cake is high in fat, carbs and calories, so moderation is key. The nutrition will vary based on ingredients:

  • Cake mix – Look for options with less fat and sugar.
  • Eggs and oil – Provide protein and mostly unsaturated fats.
  • Pudding – Uses nonfat milk and contains some protein.
  • Frosting – Adds carbs, fat, and calories from sugar.
  • Mix-ins – Candy, chips, and toffee add even more sugar.

Crack cake is definitely a special treat best enjoyed occasionally and in small portions as part of an overall healthy diet. The recipe is easy to modify by swapping the ingredients.

Crack cake truly lives up to its name as being irresistibly easy, moist and addictive. With just a cake mix, pudding, and sour cream it bakes up incredibly delicious and tender. Top with frosting for picture-perfect results.

Whip up this crowd-pleasing recipe for your next celebration, party or potluck. Store and serve it like a bakery-quality creation. Just beware – it might disappear quickly!

With easy prep, simple ingredients, and insane moistness, crack cake delivers impressive results with little effort required. Indulge in a slice of chocolate, vanilla, spice or any flavor you crave.

Preparation Time: 5 minutes
Baking Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: Serves 8
Calories per Serving: 538 kcal

Ingredients You’ll Need

For the Cake:

  • 1 box of yellow cake mix
  • 1 packet (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 2 teaspoons ground cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 1/2 cup white wine

For the Butter Glaze:

  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 1/4 cup white wine

Step-by-Step Instructions

  1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Generously grease a 10-inch bundt pan; set aside.
  2. Mix the Batter: In a spacious mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cinnamon, white and brown sugars, water, vegetable oil, and white wine. Stir until just blended—no need to overmix!
  3. Bake the Cake: Carefully pour the batter into your prepped bundt pan . Slide it into the oven and let it bake for about 45 minutes. To check for doneness, insert a butter knife into the cake; it should come out clean.
  1. Glaze Time: The moment your cake is out of the oven, it’s time to make the glaze. In a saucepan, melt the unsalted butter, add the sugar and white wine. Cook this mixture over medium-high heat for around 4-5 minutes, or until the sugar fully dissolves.
  2. Infuse the Cake: Use a fork to poke holes all over the cake’s surface. Drizzle the freshly made butter glaze all over, letting it seep into those holes.
  3. Unmold and Serve: Gently loosen the cake’s edges and center using a knife. Invert the cake onto a large serving plate. Best enjoyed warm!

Pro Tips

  • For maximum flavor, pour the butter glaze over the cake while it’s still piping hot.
  • Avoid overbaking; it could make your cake dry.
  • Elevate your dessert by serving it with fresh fruits and a dollop of whipped cream .
  • Store any remaining slices in an airtight container at room temperature.




  1. Curtin Judy

    What can replace the wine

    • Susan McKenzie

      I know nothing about wines. Is this white wine the wine one drinks or is there a cooking white wine?

      What did you use?

      Thank you for your time!

    • Janet

      you don’t need to add the wine! just as delicious without

  2. Eileen Luongo

    Wondering what to use in place of wine ?

    • Janet

      No worries, leaving out the wine won’t compromise the taste one bit.

    • Patsy Stadnyk

      I think I’ll use orange juice and add a little rind to the batter. I love crack cakes!

  3. Donna

    Very anxious to try your recipes.

  4. Nadine Humkey

    What could I use in place of the white wine ?
    This cakes sounds delicious !

  5. Nini2008

    You would think she would answer the numerous questions about replacing the wine.

  6. Joy Panem

    Thank you for sharing your recipe

  7. Nancy

    What type of white wine does you use/suggest?

Comments are now closed.


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