CINNAMON CRACK CAKE RECIPE
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This delicious Cinnamon Crack Cake Recipe is spiced with cinnamon and topped with a rich
This is a wonderfully light, soft, and tender cinnamon-flavored sponge cake. I’m completely in love with the texture and flavor!
In my opinion, it’s always good to have a super quick and easy cake recipe to make on the ready at any time. Even if you prefer scratch-made, as I do, at some point there will be a time you need a cake in a hurry. For this reason, I keep a few favorite cake recipes and ingredients on hand.
Here are some favorite Cake Mix cakes
WHAT MAKES CINNAMON CRACK CAKE RECIPE SO GOOD?
It’s absolutely delicious and it’s the easiest cake in the world to make. (All my recipes are easy!)
This cake starts with a cake mix and vanilla pudding. Both ingredients contribute to the tenderness and flavor.
Now, this is where I deviate from the original recipe. The original Crack Cake has white wine in it, however, I used buttermilk instead.
All the ingredients are pantry staples, except the wine. That’s why I decided to substitute buttermilk for the wine. You can also use whole milk, water, or sour cream. Although, I recommend using water only if you don’t have milk. Water will contribute nothing to the flavor and it already has quite a lot of water in the recipe.
I topped my cake with a
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The first time I made this cake half of it stuck in the pan when I tried to turn it out onto a serving plate. Therefore, I highly recommend you grease your bundt pan (or
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CINNAMON CRACK CAKE RECIPE
Ingredients
CAKE
- 15.25 ounce cake mix yellow
- 3.4 ounce vanilla instant pudding mix
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 large eggs at room temperature
- ¾ cup water
- ¼ cup vegetable oil
- ½ cup buttermilk whole milk, water, or white wine
BUTTER GLAZE
- ⅓ cup butter
- ¾ cup granulated sugar
- 3 tablespoons water
- 2 teaspoons pure vanilla extract
Instructions
CAKE
- Preheat oven to 350 and grease a bundt pan generously with solid vegetable shortening then dust with flour or granulated sugar or coat with Wilton cake release. Set aside.
- In the bowl of your electric mixer, add cake mix, vanilla pudding, sugars, and cinnamon. Stir to combine.
- Add eggs, water, oil, and buttermilk and mix well.
- Pour into prepared pan.
- Bake for 45 to 5 minutes or until a wooden pick inserted in center comes out clean or with dry crumbs.
- Remove the cake from the oven and set aside while making the sauce.
BUTTER GLAZE
- Add butter, sugar, and water to a sauce pan.
- Cook over medium heat whisking constantly until boiling. Continue to stir and boil for 1 minute or until sugar is no longer grainy. Remove the pan from the heat and stir in the vanilla.
- Pour mixture over warm cake and let set before inverting the cake onto a serving plate
- This cake is great served warm with vanilla ice cream. Store in an airtight container in the refrigerator for 5 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Really wish I could save your individual recipes to Pinterest from here.
You can save to Pinterest, there’s a Pin It button on the first photo
The name… Why that wording? It isn’t a funny saying to me…
I’m unsure why the name, I found a similar recipe in my mom’s recipe box and updated/adapted it.
I think it’s just because like crack, it could be addictive. I don’t want to be addicted to either honestly, but I get the name. Crack chicken is a very good recipe, but I only made it twice. Again, not trying get addicted, lol! Hope this helps guys.