Christmas Crack Cake Recipe
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Christmas Crack Cake Recipe

Look no further than this Christmas Crack Cake if you’re searching for a show-stopping dessert that combines ease with indulgence. This recipe transforms a simple yellow cake mix into a delightful, decadent treat perfect for the holiday season. Here’s everything you need to know to whip up this festive favorite.

Why I Love This Christmas Crack Cake Recipe

Let me be honest: this Crack Cake is genuinely fabulous. The name says it all—this cake is irresistibly delicious and incredibly tempting. What makes it so unique? It’s unapologetically rich, packed with sugary goodness, and enhanced with a splash of wine. The cake turns out moist, light, and fluffy, with the perfect sweetness and flavor. The touch of cinnamon and the hint of wine add depth that perfectly complements the cake’s richness. It’s an absolute crowd-pleaser and is ideal for any holiday gathering or special occasion.

Christmas Crack Cake Recipe
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Christmas Crack Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

Approximately 350

kcal per serving

This Christmas Crack Cake is a show-stopper that combines a simple yellow cake mix with rich flavors and a hint of wine. It’s moist, fluffy, and perfectly sweetened with a delightful glaze. Ideal for holiday gatherings or special occasions, this cake is easy to make and even more accessible to enjoy!

Ingredients

  • For the Cake:

    • 15.25 oz Yellow Cake Mix
    • 1 Small Box Instant Vanilla Pudding
    • 2 Teaspoons Ground Cinnamon
    • 50 grams (¼ cup) of firmly packed light brown sugar
    • 50 grams (¼ Cup) Granulated Sugar
    • 4 Large Eggs at room temperature
    • 6 oz (¾ Cup) Vegetable Oil
    • 6 oz (¾ Cup) Water
    • 2 Teaspoons Pure Vanilla Extract
    • 4 oz (½ Cup) White Wine

  • For the Glaze:

    • 4 oz (½ Cup) Salted Butter
    • 200 grams (1 Cup) Granulated Sugar
    • 2 oz (¼ Cup) White Wine
    • 1 Tablespoon Pure Vanilla Extract

Directions

  • Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly coat a 10-cup Bundt pan with grease and set it aside.

  • Mix Ingredients: In a large bowl or the bowl of a stand mixer with a paddle attachment, combine the yellow cake mix, instant vanilla pudding, ground cinnamon, light brown sugar, granulated sugar, eggs, vegetable oil, water, and pure vanilla extract. Mix until the batter is smooth.

  • Pour the batter into the prepared Bundt pan and bake as directed. Bake the cake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out clean. After baking, move the cake to a wire rack and let it cool.

  • As the cake bakes, prepare the glaze. Warm the butter over medium heat in a small pan until it melts. Next, incorporate the granulated sugar and white wine. Continue cooking for 3 to 4 minutes, stirring occasionally, until the sugar has dissolved completely and the mixture has thickened.

  • Glaze the Cake: Once the cake has cooled slightly, use a skewer or thin metal tool to poke holes all over the top. Pour the warm glaze over the cake, letting it soak into the holes. Allow the cake to rest for about an hour before flipping it onto a serving plate.

  • Ensure the cake is completely cooled before glazing to prevent the glaze from soaking in too quickly.
  • The cake can be made a day in advance; it often tastes even better the next day as the flavors blend.

Ingredients Needed For Christmas Crack Cake Recipe

For the Cake:

  • 15.25 oz Yellow Cake Mixcarton of yellow cake mix
  • 1 Small Box Instant Vanilla Puddingvanilla pudding
  • 2 Teaspoons Ground Cinnamonground cinnamon
  • 50 grams (¼ cup) of firmly packed light brown sugarbrown sugar
  • 50 grams (¼ Cup) Granulated Sugargranulated sugar
  • 4 Large Eggs at room temperatureegg
  • 6 oz (¾ Cup) Vegetable Oilvegetable oil
  • 6 oz (¾ Cup) Waterwater
  • 2 Teaspoons Pure Vanilla Extractvanilla extract
  • 4 oz (½ Cup) White Winewhite wine

For the Glaze:

  • 4 oz (½ Cup) Salted Butterbutter
  • 200 grams (1 Cup) Granulated Sugargranulated sugar
  • 2 oz (¼ Cup) White Winewhite wine
  • 1 Tablespoon Pure Vanilla Extractvanilla extract

How to Make Christmas Crack Cake Recipe

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly coat a 10-cup Bundt pan with grease and set it aside.

2. Mix Ingredients: In a large bowl or the bowl of a stand mixer with a paddle attachment, combine the yellow cake mix, instant vanilla pudding, ground cinnamon, light brown sugar, granulated sugar, eggs, vegetable oil, water, and pure vanilla extract. Mix until the batter is smooth.

3. Pour the batter into the prepared Bundt pan and bake as directed. Bake the cake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out clean. After baking, move the cake to a wire rack and let it cool.

4. As the cake bakes, prepare the glaze. Warm the butter over medium heat in a small pan until it melts. Next, incorporate the granulated sugar and white wine. Continue cooking for 3 to 4 minutes, stirring occasionally, until the sugar has dissolved completely and the mixture has thickened.

5. Glaze the Cake: Once the cake has cooled slightly, use a skewer or thin metal tool to poke holes all over the top. Pour the warm glaze over the cake, letting it soak into the holes. Allow the cake to rest for about an hour before flipping it onto a serving plate.

Cooking Tips For Christmas Crack Cake Recipe

  • For an even bake, evenly distribute the batter in the Bundt pan and avoid overmixing.
  • Use eggs that are at room temperature for a smoother batter and a better rise.
  • When making the glaze, keep an eye on it as it can go from perfect to burnt quickly.

Storage Tips For Christmas Crack Cake Recipe

  • Refrigeration: Store leftover cake in an airtight container in the refrigerator, especially if you live in a warm climate. This will help prevent mold growth and keep the cake fresh for 3-4 days.
  • Freezing: If you need to keep it longer, you can freeze the cake. Wrap the cake thoroughly with plastic wrap and cover it with aluminum foil before placing it in the freezer. To thaw, put it in the refrigerator and let it sit overnight.

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