Best Mother’s Crack Cake


Best Mother’s Crack Cake



1 box yellow cake mix (standard size, about 15.25 ounces)

1/4 cup brown sugar

1/4 cup white sugar

1 box instant vanilla pudding mix


2 teaspoons cinnamon

4 eggs

3/4 cup water

3/4 cup vegetable oil

1/2 cup white wine (any brand)


1 teaspoon vanilla extract

For the glaze:

1 stick unsalted butter

1 cup sugar

1/4 cup white wine Wine

1 /2 teaspoons vanilla extract


Best Mother's Crack Cake new york times recipes


Preheat your oven to 175°C. Grease and flour a mold.

In a large bowl, combine the cake mix, both types of sugar, the vanilla pudding mix and cinnamon.

In a separate bowl, whisk together eggs, water, oil, white wine and vanilla extract.

Slowly add the wet mixture to the dry mixture and stir until well combined.Pour the dough into the


mold and distribute it evenly.

Bake for 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

For the glaze: Melt the butter in a saucepan and add the sugar and white wine. Bring to a gentle boil,

then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and add vanilla

extract.While the cake is still warm in the pan, pour the glaze over the cake and let it soak into the


Allow the cake to cool completely before removing it from the tin.

This is a basic version of the cake and there are many variations online. The white wine gives it a

unique flavor, but the cake is delicious even if you leave it out.


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