1 box Yellow Cake Mix
1 box (3.4oz) Vanilla Instant Pudding Mix
3/4c Vegetable Oil
1/4c Brown Sugar
1/2c Any White Wine not Cooking Wine (I prefer Pinot Grigio) If you don’t want it as super moist, use 1/4 cup of wine. However, you risk the cake getting stuck to the pan. (You’ve been warned)
1 stick of Butter
1/2c White Wine or 1/4c for a crunchier top. (I prefer the half cup option because my cake usually comes out perfectly.) With the crunchier option it’s usually 50/50.
Preheat oven to 350 degrees.
Mix all of the cake ingredients with a mixer of choice. Batter should be velvety.
Pour batter into a greased bundt pan.
Bake for 1 hour.
Immediately start making the icing.
Melt icing ingredients and pour over cake.
Let Cake sit for about 20 minutes and then flip over.
***I make it with a 1/2 cup if I am presenting the cake to guest, and don’t want to take chances. I use a 1/4 cup when only my family is going to consume it.***
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Keywords: crack cake, bundt cake, crack dessert, wine cake