Best Mother’s Crack Cake

This Best Mother’s Crack Cake is a simple, semi-homemade dessert that starts with a boxed cake mix but transforms into something incredibly moist, flavorful, and addictive. With warm notes of cinnamon and a rich, buttery glaze, it’s the kind of dessert that gets rave reviews at any gathering. The secret is in the sweet, tender texture and the way the glaze soaks in while the cake is still warm.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, packed with flavor, and doesn’t require any special skills. It uses pantry staples and a boxed cake mix as a shortcut but tastes like something completely made from scratch. I also appreciate how forgiving it is—you don’t need perfect measurements or technique to get a great result. This is the kind of cake that keeps people coming back for seconds (or thirds), and it gets even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix

• 1 box instant vanilla pudding mix (3.4 oz)

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 teaspoons ground cinnamon

• 4 large eggs

• 3/4 cup water

• 3/4 cup vegetable oil

• 1/2 cup white grape juice

For the glaze:

• 1 stick (1/2 cup) unsalted butter

• 1/4 cup white grape juice

• 1 cup granulated sugar

directions

1. I preheat my oven to 350°F (175°C) and grease a Bundt pan generously.

2. In a large bowl, I mix together the cake mix, pudding mix, both sugars, and cinnamon.

3. I add the eggs, water, oil, and juice, and beat until everything is well combined and smooth.

4. I pour the batter into the prepared Bundt pan and bake for about 45–50 minutes, or until a toothpick comes out clean.

5. While the cake is baking, I make the glaze by combining the butter, juice, and sugar in a saucepan over medium heat. I stir continuously until the butter is melted and the mixture is smooth—no need to boil.

6. When the cake is done, I remove it from the oven and immediately poke holes all over the top with a skewer or fork.

7. I slowly pour the warm glaze over the hot cake, letting it soak in.

8. After about 15–20 minutes, I turn the cake out onto a serving plate and let it cool completely before slicing.

Servings and timing

This cake makes about 12 servings. It takes roughly 10 minutes to prepare and 45–50 minutes to bake. With the glaze and cooling time, I like to plan for about 1 hour and 15 minutes total.

Variations

• I sometimes use spice cake mix instead of yellow cake mix for a warmer, richer flavor.

• Adding chopped pecans or walnuts to the batter gives the cake a delightful crunch.

• A pinch of nutmeg or clove in the batter adds a seasonal twist perfect for holidays.

• For a slightly tart flavor, I swap in white cranberry juice instead of white grape juice.

storage/reheating

I store the cake tightly covered at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To freeze, I wrap slices in plastic wrap and store in a zip-top bag for up to 3 months. When I want to reheat a slice, I pop it in the microwave for 15–20 seconds to bring back that warm, moist texture.

FAQs

What can I use for the liquid in the cake and glaze?

I use white grape juice, which adds sweetness and moisture without overpowering the other flavors.

Is this cake okay for all ages?

Yes, it’s great for everyone and always a hit at family gatherings or school events.

Can I make it dairy-free?

Yes, I use dairy-free pudding mix and a plant-based butter for the glaze to make it dairy-free.

Can I bake it in a regular cake pan?

I prefer a Bundt pan, but I’ve made it in a 9×13 pan before—it just needs slightly less baking time, around 35–40 minutes.

How do I know when it’s done?

I check with a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

This Best Mother’s Crack Cake is a crowd-pleasing dessert that’s easy enough for a weeknight treat but impressive enough for a party. I love how simple the ingredients are and how moist and flavorful the final cake turns out. Whether I’m making it for a potluck, holiday, or just because, it never fails to wow.