Best Mother’s Crack Cake

The Best Mother’s Crack Cake is one of those wildly addictive desserts I find myself making again and again. It’s buttery, soft, and infused with a cinnamon-sugar wine glaze that soaks right through the cake, making every bite moist and flavorful. This semi-homemade treat comes together with a boxed cake mix but tastes like it came straight from a bakery. It’s the kind of recipe that turns into a family favorite overnight.

Why You’ll Love This Recipe

I love how effortless this cake is to prepare—no mixer, no fuss, and it always turns out perfectly. The texture is rich, moist, and tender, and that sugary wine glaze makes it nearly impossible to stop at just one slice. I also like that it keeps well for days, even getting better the next day. Whether I serve it for brunch, dessert, or an afternoon treat, this cake never fails to disappear quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow boxed cake mix

• Instant vanilla pudding mix

• Ground cinnamon

• Eggs

• White sugar

• Brown sugar

• Water

• Vegetable oil

• White wine (I usually use a sweet variety like Moscato or Riesling)

• Butter

Directions

1. I preheat the oven to 350°F (175°C) and grease a Bundt pan generously with nonstick spray.

2. In a large bowl, I combine the cake mix, pudding mix, cinnamon, eggs, white sugar, brown sugar, water, oil, and wine. I stir everything together until fully blended—no need for an electric mixer.

3. I pour the batter into the prepared Bundt pan and smooth the top.

4. I bake it for 50–60 minutes or until a toothpick inserted in the center comes out clean.

5. While the cake is baking, I prepare the glaze by melting butter in a saucepan, then adding sugar and wine. I simmer it just until the sugar dissolves, then remove it from heat.

6. When the cake is done, I let it rest in the pan for about 10 minutes. While still warm, I slowly pour the glaze over the cake, allowing it to soak in.

7. After about 10–15 more minutes, I carefully invert the cake onto a serving plate. If there’s any extra glaze, I spoon it over the top.

Servings and timing

This recipe yields about 12 slices. It takes around 10 minutes to prep and 50–60 minutes to bake. Including time for glazing and cooling, the total time is just over 1 hour and 15 minutes.

Variations

When I want to change things up, I sometimes swap the yellow cake mix for spice cake or use a different pudding flavor like cheesecake or butterscotch. If I don’t have white wine, I’ve even tried it with apple juice or a non-alcoholic wine alternative—it still turns out delicious. For a nutty twist, I sprinkle chopped pecans into the bottom of the pan before pouring in the batter.

Storage/reheating

I store this cake covered at room temperature for up to 3 days, or in the fridge for up to 5. It stays moist thanks to the glaze, and actually tastes even better the next day. To reheat a slice, I microwave it for about 15 seconds just to warm it slightly—it makes the glaze melt a bit and enhances the flavor.

FAQs

Can I use red wine instead of white wine?

I don’t recommend red wine for this recipe, as it can overpower the sweetness and change the cake’s color. I always stick with white wine for the best flavor and appearance.

What if I don’t have a Bundt pan?

A tube pan works too, or even a 9×13-inch baking dish. The shape will be different, but the flavor and texture stay just as good.

Can I make this cake without alcohol?

Yes, I’ve made it with white grape juice or apple juice as a substitute for the wine. The flavor changes slightly but it’s still sweet, moist, and delicious.

Is this cake kid-friendly?

Since the alcohol bakes out and the glaze is simmered, it’s usually safe for kids. However, if I want to be cautious, I stick with the non-alcoholic version for little ones.

Can I freeze this cake?

Yes, I’ve frozen it both glazed and unglazed. I wrap slices tightly in plastic wrap and then foil. When ready to serve, I thaw at room temp and warm slightly before eating.

Conclusion

The Best Mother’s Crack Cake is a must-have in my recipe collection. It’s easy, flavorful, and so incredibly moist that it keeps everyone coming back for seconds. Whether I’m making it for a holiday brunch, a weekend gathering, or just to satisfy my sweet tooth, this cake always hits the spot. Once I made it the first time, it quickly became a family staple—and I have a feeling it’ll be the same for others too.