I’ve had this recipe for crack cake on my Pinterest desserts inspiration board for forever. I finally made it for Tejas’s birthday last year and it was delicious! The recipe was from it’s the Little Things.
First you bake the cake and then you pour over this delicious mixture of melted butter, sugar and white wine. It soaks into the cake making it super duper moist.
I only changed a couple little things: I used brown sugar instead of regular for the soak (I ran out of regular sugar but am glad I did!) and I baked for only 45 minutes. At my moms over Christmas she had this amazing chocolate rum cake baking and I was sure it couldn’t be done by 35 minutes (the recipe says 45-60 minutes)! But at 40 it was actually a little over cooked, so I checked this one early and the knife came out dry at 45 minutes.
I forgot to take a picture of the flipped cake, next time
1 box yellow cake mix
1 small box instant vanilla pudding
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
3/4 cup oil
3/4 cup water
1/2 cup white wine
Brown Sugar Soak
1 stick butter
1 cup brown sugar
1/4 cup white wine
Heat oven to 350 degrees.
Butter a bundt pan.
Mix all the cake ingredients together with a hand mixer (a stand mixer would work too). Pour into pan and bake for about 45 minutes.
Melt butter with brown sugar and wine until liquidy. When the cake comes out, pour on top and let it soak (the cake is still hot in the pan).
Once cool, flip the cake out of the pan and have at it!
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