Crack Cake (Riesling Bundt) — The Ultra-Moist, Buttery Vanilla Cake Everyone Asks For

Crack Cake earns its cheeky nickname honestly: it’s so tender, glazed, and addictive that slices disappear fast. This version is a Riesling Bundt — a soft, vanilla-forward yellow cake enriched with instant pudding mix and sour cream, spiced gently with cinnamon, and finished with a warm, buttered Riesling glaze that soaks into every crumb. The result is a bakery-style loaf with bakery glue: glossy, crackly glaze + ultra-moist interior = pure dessert joy.

This guide is extensive and practical. You’ll get ingredients with clear roles, exact measurements, step-by-step instructions, the why behind the technique, pro tips for perfect results, variations (including alcohol-free options), troubleshooting, make-ahead advice, storage and freezing, serving ideas, and a printable recipe card at the end. The HTML is simple and ready to drop into a blog or recipe page.

Why this cake is irresistible

Three elements create the magic:

Moisture & tenderness: pudding mix + sour cream + oil/eggs lock in moisture, producing a cake that stays soft for days.
Flavor layering: vanilla cake mix plus vanilla pudding and cinnamon builds an instantly familiar and comforting profile.
Glaze soak: warm butter-and-Riesling syrup pours over the hot cake, seeping into cracks and creating a shiny, crackled exterior and intensely flavored interior pockets.

Ingredients & what each one does

For the cake

1 box yellow cake mix (about 15.25 oz) — A reliable base that supplies balanced leavening and structure so you don’t have to weigh flour or manage multiple rising agents.
3.4 oz instant vanilla pudding mix — Adds body, moisture retention, and a dense, bakery-style crumb. It helps the cake remain tender even after refrigeration.
¼ cup packed light brown sugar — Adds a hint of molasses complexity and contributes to a slightly caramelized crust when baked.
¼ cup granulated sugar — Adds sweetness and helps with browning.
2 teaspoons ground cinnamon — Warms and complements both vanilla and Riesling; balance—don’t overpower.
5 large eggs, room temperature — Provide structure and richness; room temp eggs emulsify better and give fuller volume.
1 cup sour cream — Contributes tang, moisture, and a tender crumb; sour cream reacts with the leavening to yield a fine-textured cake.
½ cup vegetable oil — Keeps the cake soft and flexible; oil remains liquid in the fridge, unlike butter, so the cake doesn’t firm up too much when chilled.
¼ cup milk (or as needed) — Adjusts batter consistency; milk hydrates dry ingredients evenly.
1 tsp vanilla extract (optional if your cake/pudding mix is already very vanilla-forward) — Boosts and layers vanilla aroma for a rounded flavor.
Nonstick baking spray with flour or softened butter + flour — Ensures a clean release from the Bundt pan and preserves the cake’s decorative ridges.

For the Riesling butter glaze

½ cup (1 stick) salted butter — Butter melts into a rich carrier for the wine and sugar; the salt sharpens the flavors. Use unsalted plus 1/4 tsp salt if preferred.
¼ cup sweet white wine (Riesling) — Adds floral, fruity acidity and a winey aromatic note that pairs beautifully with cinnamon and vanilla.
1 cup granulated sugar — Forms a glossy syrup when melted into butter and wine; it’s what gives the cake its crackly, sweet exterior.

Substitutions & notes

No alcohol: Substitute white grape juice or apple juice + 1 teaspoon lemon juice to mimic acidity and sweetness.
No sour cream: Use full-fat Greek yogurt or a cultured buttermilk substitute for similar tang and texture.
Pudding flavors: Vanilla is classic; use French vanilla for stronger vanilla notes. Instant pudding mixes vary—use what you prefer.
Spice tweaks: Add a pinch of nutmeg or cardamom for subtle complexity.
Dietary: To make dairy-free, use nondairy pudding mix, nondairy yogurt, and vegan butter; texture will be slightly different.

Essential tools

10–12 cup Bundt pan (well-greased)
Large mixing bowl or stand mixer
Rubber spatula and whisk
Small saucepan for glaze
Instant-read thermometer (optional) for glaze or to test doneness
Cooling rack

Step-by-step instructions

Before you begin

Gather ingredients and bring eggs and sour cream to room temperature (30 minutes) — this helps emulsify the batter and gives a consistent texture. Preheat your oven to 350°F (175°C).

1 — Prep the Bundt pan

Grease the Bundt pan generously with nonstick baking spray that contains flour OR brush thoroughly with softened butter and dust with flour, tapping out excess. This step is crucial: Bundt cakes are decorative and a single sticky spot will mar the release.
Place the pan on a rimmed baking sheet for stability when transferring to and from the oven.

2 — Combine dry ingredients

In a large bowl, whisk together the yellow cake mix, vanilla pudding mix, light brown sugar, granulated sugar, and cinnamon until evenly distributed and there are no lumps.

3 — Add wet ingredients

Make three wells in the dry mix (optional) and add the eggs, sour cream, vegetable oil, and vanilla (if using). Using a stand mixer with the paddle or whisk attachment or a hand mixer on medium-low, begin to combine.
Mix for about 1–2 minutes until the batter is smooth and homogenous. If batter appears too stiff, add up to 1/4 cup milk, one tablespoon at a time, until it reaches a thick but pourable ribbon consistency. Overmixing for longer than necessary can incorporate too much air—mix just until combined.

4 — Bake

Pour batter into the prepared Bundt pan, smoothing the top gently so it’s even.
Bake at 350°F (175°C) for about 45–55 minutes. Start checking at 40 minutes. A toothpick inserted near the center should come out with moist crumbs but not raw batter. The top will be golden and the sides will begin to pull away slightly from the pan.
Important: avoid overbaking. The crack cake is forgiving, but overbaking yields a drier crumb which resists syrup absorption.

5 — Make the Riesling butter glaze while the cake bakes

In a small saucepan, melt ½ cup (1 stick) salted butter over low-medium heat.
Add ¼ cup Riesling and 1 cup granulated sugar. Stir to combine and bring to a gentle simmer, stirring until sugar dissolves. Simmer 2–3 minutes to marry flavors. Remove from heat. If you prefer a slightly thicker syrup, simmer an extra 1–2 minutes; be careful not to reduce too far—syrup should remain pourable.
Keep the glaze warm — you’ll pour it over the hot cake.

6 — Invert and glaze

When the cake is done, remove from oven and let rest in the pan on a cooling rack for about 10 minutes. This brief rest allows the cake to set so it unmolds cleanly.
Invert the cake onto your cooling rack set over a rimmed baking sheet (to catch drips).
Using a spoon or small ladle, slowly pour the warm Riesling butter glaze over the hot cake, starting in the center hole and letting it run down the ridges. The hot cake will absorb much of the glaze; for extra glossy cracks, reserve a few tablespoons of glaze and drizzle again after 10 minutes.
Let the glazed cake cool completely on the rack so the syrup sets and the exterior gains that crackly sheen.

7 — Serve

Slice with a serrated knife for clean edges. Serve plain, or with whipped cream, vanilla ice cream, or a dusting of powdered sugar. The cake is delicious at room temperature or slightly chilled.

Why this technique works — the baking science

This cake combines moisture-retaining ingredients (instant pudding, sour cream, oil) with balanced leavening from the boxed cake mix. The pudding contains starches that gelatinize and trap moisture, while sour cream adds fat and acidity that tenderize gluten and enrich flavor. The glaze, applied hot, penetrates the crumb, dissolving some sugar at the surface and creating areas of concentrated sweetness that crystallize as they cool—this is what creates the crackly, glossy exterior.

Pro tips for perfect Crack Cake every time

Grease the pan thoroughly. Bundt cakes are decorative — coat every groove and flip the pan to ensure coverage.
Room-temp ingredients mix best. Eggs and sour cream at room temp produce a unified batter and more even bake.
Don’t overmix. Mix until combined—over-beating creates excessive air pockets that collapse and lead to uneven texture.
Test doneness with a toothpick and by touch. The cake should spring back slightly; avoid overbrowning.
Pour glaze while cake is hot. The heat opens crumb channels and lets the syrup penetrate deeply.
Reserve extra glaze. Reapply a small amount after the first soak for maximum shine.
Storing: Keep the cake covered at room temperature for 1–2 days; refrigeration is fine but can firm the crumb slightly—bring to room temp before serving for softer texture.

Variations & flavor riffs

Apple Riesling Crack Cake: Fold in 1 cup finely diced tart apples tossed with 1 tbsp flour to prevent sinking; add ½ tsp nutmeg.
Citrus twist: Replace wine with orange juice and add 1 tbsp orange zest to cake batter and glaze.
Chocolate-streaked: Swirl 1/2 cup melted chocolate into half the batter for a marbled effect.
Booze-forward: Use a fortified Riesling or a Muscat for more aromatic complexity; reduce added sugar in glaze slightly.
Mini Bundts: Make in mini Bundt pans; reduce bake time to 18–25 minutes and watch closely.

Troubleshooting & common problems

Cake sticks to pan: Cause: inadequate greasing or chilled batter. Fix: heat a towel with hot water and place it briefly on the pan base to loosen, then invert carefully. For next time, grease thoroughly and use floured spray or butter+flour.
Too dense: Cause: overmixing or cold ingredients. Fix: ensure eggs are room temperature and fold gently; don’t beat longer than needed.
Glaze too thin/runny: Cause: not reduced enough. Fix: simmer glaze a bit longer to thicken slightly; cool and reapply if necessary.
Glaze crystallizes or becomes grainy: Cause: high heat or stirring while cooling. Fix: rewarm gently while stirring until smooth, or strain and reheat briefly to dissolve crystals.
Dry cake: Cause: overbaking, too little fat or pudding. Fix: watch bake time closely; reduce by a few minutes next time; ensure correct pudding mix weight.

Make-ahead, storage & freezing

Make-ahead

Bake the cake a day ahead and store tightly covered at room temperature. Apply glaze shortly before serving if you want the freshest crackle. Alternatively, bake and glaze the cake the day before—flavors meld and the cake keeps well.

Storage

Store at room temperature, covered, for 1–2 days. For longer storage (up to 5 days) refrigerate in an airtight container; bring to room temperature before serving. Note: refrigeration can tighten the crumb slightly.

Freezing

Freeze cooled, unglazed Bundt cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and then at room temperature; add glaze fresh after thawing. Freezing a glazed cake is possible but can affect the glaze texture.

Printable recipe card

Yield

10–12 generous slices (one 10–12 cup Bundt cake)

Ingredients — Cake

1 box yellow cake mix (about 15.25 oz)
3.4 oz instant vanilla pudding mix
¼ cup packed light brown sugar
¼ cup granulated sugar
2 tsp ground cinnamon
5 large eggs, room temperature
1 cup sour cream, room temperature
½ cup vegetable oil
¼ cup milk (plus up to 2 tbsp as needed)
1 tsp vanilla extract (optional)

Ingredients — Glaze

½ cup (1 stick) salted butter
¼ cup sweet white wine (Riesling) or substitution
1 cup granulated sugar

Directions — Short

Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly.
Whisk dry ingredients (cake mix, pudding mix, sugars, cinnamon). Add eggs, sour cream, oil; mix until combined. Thin with a splash of milk if needed.
Pour batter into pan and bake 45–55 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, invert.
Make glaze by melting butter, adding wine and sugar, simmering until sugar dissolves. Pour warm glaze over hot cake; cool completely.

Nutrition (approximate per slice)

Calories: ~420–520 kcal (varies by cake mix and butter); Fat: 18–26 g; Carbs: 60–75 g; Protein: 4–6 g. These are estimates—adjust portions and ingredients to control calories.

Final thoughts

Crack Cake (Riesling Bundt) gives you a crowd-pleasing dessert with very little fuss. The pantry-friendly approach (cake mix + pudding) doesn’t compromise quality—these shortcuts create a cake with a bakery-like crumb and the glaze transforms it into something remarkable. Make it for potlucks, holidays, or any time you want a dessert that disappears.

Tip: Bake once, and you’ll get requests to bring this again. The combination of moist crumb and sticky, crackled glaze is that memorable.