Best Mother’s Crack Cake

Best Mother’s Crack Cake

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.

2. Prepare the Batter:

   • In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, white and brown sugars, vegetable oil, water, wine, vanilla extract, and cinnamon.
   • Beat with an electric mixer on medium speed until the batter is smooth and well-combined, about 2 minutes.

3. Bake the Cake:

   • Pour the batter into the prepared bundt pan, spreading it evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

4. Prepare the Glaze:

   • While the cake is baking, combine the butter, water, granulated sugar, and wine in a small saucepan over medium heat.
   • Bring the mixture to a boil, stirring frequently, then reduce the heat and simmer for 3 minutes. Remove from heat and stir in the vanilla extract.

5. Glaze the Cake:

   • Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
   • Using a skewer or toothpick, poke holes all over the cake while it’s still in the pan. Slowly pour half of the glaze over the cake, letting it soak in.
   • Carefully invert the cake onto a serving platter and brush the remaining glaze over the top and sides.

6. Serve:

   • Allow the cake to cool completely before slicing. Serve as-is or with a dollop of whipped cream for extra indulgence.

Conclusion:
The Best Mother’s Crack Cake earns its title with its rich, moist texture and irresistible flavor. The wine or juice adds a unique depth, while the buttery glaze creates a sweet, sticky finish. This cake is easy to make yet sophisticated enough for special occasions. Would I eat it? Absolutely—this is the kind of dessert that keeps everyone sneaking back for another slice!