Best Mother’s Crack Cake

🍰 Best Mother’s Crack Cake (Full Recipe)

🧺 Ingredients

Cake

• 1 box yellow cake mix

• 1 small box (3.4 oz) instant vanilla pudding mix

• 4 large eggs

• ½ cup cold water

• ½ cup vegetable oil

• ½ cup brown sugar

• ½ cup white sugar

• 1 teaspoon ground cinnamon

• ½ cup chopped pecans or walnuts (optional but recommended)

Glaze

• ¼ cup butter

• ½ cup white sugar

• ¼ cup water

• ¼ cup vanilla extract (yes, a full ¼ cup)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).

2. Grease a Bundt pan generously (this cake will stick if you don’t).

3. In a large bowl, mix:

   • Cake mix

   • Pudding mix

   • Eggs

   • Water

   • Oil

4. Beat until smooth (about 2 minutes).

5. In a separate bowl, mix:

   • Brown sugar

   • White sugar

   • Cinnamon

   • Nuts (if using)

6. Layering time:

   • Sprinkle half of the sugar mixture into the bottom of the Bundt pan.

   • Pour in the batter.

   • Sprinkle the remaining sugar mixture on top.

7. Bake for 45–50 minutes, until a toothpick comes out mostly clean.

8. Let cake cool 10 minutes—don’t skip this.

🍯 Glaze Magic

1. In a saucepan, combine:

   • Butter

   • Sugar

   • Water

2. Bring to a boil, then simmer 2–3 minutes.

3. Remove from heat and stir in vanilla.

4. Poke holes all over the cake (use a skewer or fork).

5. Slowly pour glaze over the cake while it’s still warm.

6. Let it soak for 10–15 minutes, then invert onto a plate.

❓ Q & A (Because Everyone Asks)

Q: Why is it called “Crack Cake”?

A: Because it’s addictively good. Sweet, buttery, moist, and impossible to stop eating.

Q: Can I make it without nuts?

A: Absolutely. Still amazing without them.

Q: Can I use a different cake mix?

A: Yellow is best, but butter cake or vanilla also work. Avoid chocolate—it changes the whole vibe.

Q: Is ¼ cup of vanilla really correct?

A: YES. Trust the process. The alcohol cooks out and leaves insane flavor.

Q: Can I make it ahead?

A: Yes! It’s even better the next day once the glaze fully settles in.

Q: How do I store it?

A: Cover tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days.

Q: Can I freeze it?

A: Yep. Wrap slices tightly and freeze up to 3 months. Thaw at room temp.

Q: What makes this cake so moist?

A: The pudding mix + oil + glaze combo = unstoppable moisture.