Quick Description
This High-Protein Crack Cake is incredibly soft, rich, and melt-in-your-mouth moist with warm cinnamon flavor and a buttery sweet wine glaze that soaks into every bite. Made with cake mix, pudding, sour cream, and eggs, it’s dangerously good and perfect for holidays, gatherings, or when you need a guaranteed crowd-pleaser.
Servings & Timing
Serves: 12–14 slices
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Glaze Time: 10 minutes
Total Time: ~1 hour 15 minutes
Ingredients List
Cake Batter
- 1 box yellow cake mix
- 1 package (3.4 oz) vanilla pudding mix
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tsp cinnamon
- 5 large eggs, room temperature
- ½ cup whole milk
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup sweet white wine (Riesling works great)
Glaze
- ½ cup salted butter
- ¼ cup sweet white wine
- 1 cup granulated sugar
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Cake mix
- Pudding mix
- Brown sugar
- Granulated sugar
- Cinnamon
3. Add Wet Ingredients
Add eggs, milk, oil, sour cream, and white wine. Beat for 2 minutes until smooth and thick.
4. Bake
Pour batter into prepared bundt pan. Bake for 45–50 minutes, or until a toothpick comes out clean.
5. Make the Glaze
While cake bakes, combine butter, wine, and sugar in a saucepan. Bring to a simmer and cook for 4–5 minutes, stirring constantly until slightly thickened.
6. Glaze the Cake
While cake is hot, poke holes all over with a skewer or fork. Slowly pour glaze over the cake, letting it soak in.
Let cake cool 30 minutes, then invert onto serving plate.
Nutrition (Per Slice – Approximate)
Calories: 420
Protein: 7g
Carbs: 52g
Fat: 21g
Sugar: 38g
Benefits
- High-Protein Dessert – thanks to eggs, milk, and sour cream
- Extremely Moist – pudding mix + glaze = perfection
- One-Bowl Batter – simple prep
- Perfect for Events – always disappears fast
- Freezer-Friendly
Additional Notes
- Use Greek yogurt instead of sour cream for more protein
- Add chopped pecans for crunch
- Works great with Chardonnay or Moscato too
- Do not skip greasing pan well
Dietary Info
High-Protein: ✅
Vegetarian: ✅
Low-Carb: ❌
Gluten-Free: ❌ (unless using GF cake mix)
Brief Introduction
Crack Cake gets its name because it’s impossible to stop eating. The cinnamon-sugar flavor, buttery glaze, and ultra-soft texture make it one of the most loved desserts ever. It’s easy, foolproof, and guaranteed to impress.
Step-by-Step Cooking Guide
- Mix dry ingredients
- Add wet ingredients
- Bake
- Prepare glaze
- Pour glaze over hot cake
- Cool and serve
Ingredient Details & Substitutions
White Wine:
Use apple juice for alcohol-free version.
Sour Cream:
Greek yogurt works great.
Pudding Mix:
Vanilla or cheesecake flavor both work.
Recipe Variations & Serving Suggestions
Variations
- Lemon crack cake (use lemon pudding + zest)
- Chocolate crack cake (use chocolate cake mix)
- Apple cinnamon crack cake (add diced apples)
Serve With
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Coffee or milk
Storage & Make-Ahead
Room Temp: 2 days
Refrigerate: 5 days
Freeze: 2 months (wrap tightly)
FAQs
Does alcohol bake out?
Yes, only flavor remains.
Can I make this in a loaf pan?
Yes, divide batter and bake 35–40 minutes.
Can I reduce sugar?
Yes slightly, but glaze is key to texture.
Optional Personal Story
This cake is always the first dessert gone at family gatherings. I made it once and everyone asked for the recipe the same night. Now it’s my “bring-everywhere” cake.
