Crack Cake

• Prep time: 20 minutes

• Cook time: 55 to 60 minutes

• Cooling & Soaking time: 30 minutes

• Total time: 1 hour 50 minutes

• Course: Dessert

• Cuisine: American Southern Comfort

• Yield: 12 generous servings

• Intensity Level: Moderate / Easy

Ingredients

To craft this masterpiece, you will need two sets of ingredients: one for the rich buttery cake base, and one for the signature glaze that makes it unforgettable.

For the Cake Batter:

• 1 box (15.25 oz) yellow cake mix: Acts as the convenient, reliable base for the cake’s structure.

• 1 package (3.4 oz) instant vanilla pudding mix: Adds moisture, a velvety texture, and deepens the vanilla flavor profile.

• 4 large eggs: Brought to room temperature to ensure proper emulsification and rise.

• 3/4 cup vegetable oil: Contributes to the ultra-moist, tender crumb that lasts for days.

• 3/4 cup warm water: Binds the dry ingredients smoothly.

• 1 teaspoon pure vanilla extract: Enhances the overall aromatic sweetness.

• 1 tablespoon ground cinnamon: Blended with sugar for the middle swirl layer.

• 1/3 cup granulated white sugar: Combined with cinnamon for texture and flavor contrast inside the cake.

For the Signature Butter Glaze:

• 1/2 cup (1 stick) unsalted butter: Provides the rich, creamy foundation of the glaze.

• 1/4 cup water: Helps thin the butter and sugar mixture into a pourable syrup.

• 1 cup granulated white sugar: Dissolves into the hot butter to create a rich glaze.

• 1 teaspoon pure vanilla extract: Stirred in at the end to lock in a fragrant finish.

Step-by-Step Instructions

Step 1: Prep Your Equipment and Oven

Preheat your oven to 325°F (165°C). This lower baking temperature ensures the dense cake cooks evenly all the way to the center without burning the exterior. Generously grease and flour a 10-inch Bundt pan or tube pan, ensuring every crevice is coated so the cake releases cleanly after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the yellow cake mix and the instant vanilla pudding mix until thoroughly combined and free of any lumps.

Step 3: Incorporate Wet Ingredients

Add the large eggs, vegetable oil, warm water, and vanilla extract to the dry mixture. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for about 2 minutes until the batter becomes completely smooth, glossy, and light.

Step 4: Layer the Cinnamon Sugar

Pour half of the thick cake batter evenly into your prepared Bundt pan. In a small bowl, mix the 1/3 cup of granulated sugar and the ground cinnamon together, then sprinkle this mixture evenly over the batter in the pan. Carefully pour the remaining cake batter over the cinnamon-sugar layer to encase it in the center.

Step 5: Bake to Golden Perfection

Place the pan on the center rack of your preheated oven. Bake for 55 to 60 minutes. You will know it is done when a long wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the crumb tender.

Step 6: Prepare the Butter Glaze

While the cake is cooling slightly in its pan, prepare the glaze. In a small saucepan over medium heat, melt the stick of unsalted butter along with the water and granulated white sugar. Stir continuously until the sugar completely dissolves and the mixture begins to simmer gently. Let it simmer for about 2 to 3 minutes, then remove from heat and stir in the vanilla extract.

Step 7: Soak and Serve

While the cake is still warm in the pan, use a thin skewer to poke deep holes all over the bottom of the cake. Slowly pour about half of the warm butter glaze over the bottom, allowing it to soak deep down into the crumb. Let the cake rest for 10 minutes, then invert it carefully onto a serving platter. Poke holes in the top and sides of the unmolded cake and pour the remaining glaze slowly over it, letting it drip down the sides. Allow it to cool completely before slicing.

Pro-Tips for Success

• Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing to prevent the batter from seizing and to guarantee an even rise.

• Don’t Skip the Soaking: Poking holes while the cake and glaze are warm is the secret to getting that signature moist texture. The syrup penetrates every bite.

• Pan Preparation: Use a high-quality non-stick Bundt pan and grease it thoroughly with a baking spray containing flour to prevent sticking.

Nutritional Information (Per Serving)

Note: Nutritional values are estimated calculations based on 12 equal servings.

• Calories: 445 kcal

• Total Fat: 22g

• Saturated Fat: 7g

• Cholesterol: 65mg

• Sodium: 380mg

• Total Carbohydrates: 60g

• Dietary Fiber: 1g

• Sugars: 42g

• Protein: 4g