Sweet Wine Bundt Cake (Often called “Crack Cake”)
Rich, moist, and bursting with flavor, this cake owes its signature texture to instant pudding, sour cream, and sweet white wine in the batter. A simple buttery wine glaze poured over the warm cake ensures every bite is delectably moist.
Ingredients:
Cake:
- Yellow cake mix – 1 box
- Vanilla pudding mix – 3.4 oz
- Light brown sugar – ¼ cup
- Granulated sugar – ¼ cup
- Cinnamon – 2 tsp
- Eggs (room temperature) – 5 large
- Whole milk – ½ cup
- Vegetable oil – ½ cup
- Sour cream – 1 cup
- Sweet white wine (e.g., Riesling) – ½ cup
Glaze:
- Salted butter – ½ cup
- Sweet white wine – ¼ cup
- Granulated sugar – 1 cup
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Generously grease a bundt pan with nonstick baking spray and set aside.
- Make the Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, light brown sugar, granulated sugar, cinnamon, eggs, milk, vegetable oil, sour cream, and half of the sweet white wine. Beat until the mixture is smooth and well combined.
- Bake: Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the edges have slightly pulled away from the pan.
- Prepare the Glaze: While the cake bakes, melt the butter in a small saucepan. Add the remaining sweet white wine and granulated sugar, stirring until the sugar dissolves completely. Remove from heat.
- Glaze the Cake: Once the cake is done, poke holes all over the warm cake using a skewer or toothpick. Pour the glaze evenly over the cake and let it soak for 15–20 minutes.
- Remove from Pan: Gently loosen the edges with a spatula and invert the cake onto a serving plate.
- Serve: Slice and enjoy the rich, moist sweetness.
