Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick cooking spray, ensuring all the nooks and crannies are coated to prevent sticking.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, white sugar, brown sugar, vegetable oil, water, white wine, and cinnamon. Use an electric mixer on medium speed to blend the ingredients until smooth and well combined, about 2-3 minutes.
- Pour and Bake: Pour the batter into the prepared Bundt pan, spreading it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly touched.
- Make the Wine Glaze: While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Add the sugar and wine, stirring until the sugar is dissolved. Bring the mixture to a gentle simmer, then remove from heat and stir in the vanilla extract.
- Glaze the Cake: As soon as the cake comes out of the oven, use a skewer or toothpick to poke small holes all over the top of the cake while it’s still in the pan. Slowly pour half of the warm glaze over the cake, allowing it to soak into the holes.
- Cool and Invert the Cake: Let the cake cool in the pan for about 10-15 minutes to absorb the glaze. Invert the cake onto a serving platter, and carefully remove the Bundt pan. Drizzle the remaining glaze over the top and sides of the cake, letting it seep into every crevice.
- Serve and Enjoy: Allow the cake to cool completely before slicing and serving. This cake is best enjoyed at room temperature, letting all the flavors fully develop.
Tips for the Perfect Crack Cake
- Choosing the Wine: While white wine adds a unique depth of flavor, you can substitute it with apple juice or a non-alcoholic wine if you prefer an alcohol-free version. For a twist, try using a flavored wine like Moscato for added sweetness.
- Make it Your Own: Add a handful of chopped nuts or mini chocolate chips to the batter for extra texture and flavor. A dusting of powdered sugar over the top before serving adds a beautiful finish.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.
- Reheating Tips: If the cake becomes slightly dry after a few days, warm individual slices in the microwave for a few seconds before serving to restore its moistness.
ENJOY IT 💛
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