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Crack Cake is incredibly moist and dense, with delicious warm hints of cinnamon and a buttery wine sugar glaze that takes this cake to new levels of pure decadence!

▢1 yellow cake mix
▢3.4 oz. vanilla pudding mix
▢¼ cup packed light brown sugar
▢¼ cup granulated sugar
▢2 teaspoons cinnamon
▢5 large eggs room temperature
▢½ cup whole milk
▢½ cup vegetable oil
▢1 cup sour cream
▢½ cup sweet white wine I used a Riesling
▢½ cup salted butter
▢¼ cup sweet white wine
▢1 cup granulated sugar
INSTRUCTIONS How to Make Crack Cake
Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
In a medium mixing bowl, beat together all of the cake ingredients.
Beat mixture until fully combined.
Pour batter into prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
Cut and serve cake.

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