This crack cake is a yellow cake baked to perfection then topped off with a butter glaze. A super gooey and delicious cake that will impress everyone!

▢1 box yellow cake mix
▢1 3.4 ounce vanilla pudding instant mix
▢4 eggs
▢2 tsp cinnamon
▢1/4 cup granulated sugar
▢1/4 cup brown sugar
▢3/4 cups water
▢3/4 cups vegetable oil
▢1/2 cup white wine
▢1/2 cup unsalted butter
▢1 cup granulated sugar
▢1/4 cup white wine

Preheat oven to 350 degrees F. and grease a 10-inch bundt pan.
In a large bowl, mix the cake mix, eggs, cinnamon, 1/4 cup white sugar, brown sugar, pudding powder, oil, water, and 1/2 cup white wine. Mix until well combined but don’t overmix.
Pour the mixture into the prepared bundt pan and bake for 45 minutes or until a butter knife inserted in the cake comes out clean.
The second the cake comes out of the oven, prepare the glaze. Add the butter, 1 cup sugar, and 1/4 cup white wine to a saucepan and cook over medium-high heat for 4-5 minutes or until the sugar dissolves.
Using a fork, poke holes all over the cake and then pour the butter mixture all over the top.
Loosen the sides and center of the cake with a knife and then turn the cake onto a large serving plate. Enjoy warm!
Pour the butter glaze over the cake while the cake is still nice and hot.
Don’t overbake the cake.
Serve with fresh fruit and whipped cream!
Place any leftovers in an air-tight container and store them at room temperature.