Gooey Crack Cake made with yellow cake mix, vanilla pudding, cinnamon, sour cream, eggs, and a buttery wine glaze.

Let’s talk about Gooey Crack Cake for a second. The name alone already feels a little dramatic, right? Almost embarrassing to say out loud. But then you make it. And slice it. And suddenly the name makes perfect sense. This is one of those cakes that people casually cut a slice of… then hover nearby “cleaning up” until another slice accidentally lands on their plate. Sound familiar?

This cake is soft, buttery, cinnamon-warm, and soaked with a glaze that somehow vanishes straight into the crumb. It’s cozy in the way old church potluck desserts were cozy. The kind of cake that doesn’t care if it’s fancy — it just wants to be eaten.

I didn’t set out to fall in love with Gooey Crack Cake. Honestly, I was just trying to use up ingredients. A box of cake mix from who-knows-when, a half-open bottle of sweet white wine that had survived one too many “just a splash” nights, and sour cream that was dangerously close to being ignored. You know that moment when you bake out of necessity, not inspiration? Yeah. That was it.

When it came out of the oven, it looked… fine. Nothing screamed legendary. Then I made the glaze. Butter, sugar, wine. It smelled like something you shouldn’t be allowed to pour directly onto a cake. And when I poked holes all over the bottom and poured it on, I remember thinking, This feels aggressive. Slightly chaotic. Probably excessive.

Turns out, that was exactly the point. After it soaked and flipped out of the pan, the cake had this glossy, sticky softness that felt nostalgic in a way I couldn’t explain. Like something your aunt used to make, but never wrote down. I cut a slice, then another, then—well. You get it.

Why you’ll Love this Gooey Crack Cake?

Here’s my very honest, slightly biased take: Gooey Crack Cake isn’t just moist — it’s absorbed. Every bite tastes like cinnamon, butter, and sweetness that doesn’t hit all at once. The pudding mix keeps it soft, the sour cream gives it body, and the glaze? The glaze sinks in like it was always meant to be there.

I think it’s best the next day. I’m not 100% sure. Some people swear fresh is best. I go back and forth depending on my mood. That’s kind of the charm. This cake doesn’t demand perfection — it just delivers comfort.

Ingredient Notes

Before you start, here’s how I think about the ingredients when I’m standing at the counter, coffee in hand, wondering if I really need another dessert in my life.

• Yellow Cake Mix & Vanilla Pudding Mix
  This duo is doing a lot behind the scenes. The pudding mix gives that soft, almost custardy texture without you having to think too hard.
• Brown Sugar + White Sugar
  Brown sugar adds warmth. White sugar keeps things balanced. I’ve tried tweaking the ratios before… didn’t love it.
• Cinnamon
  Not a spice cake situation. Just enough to make the kitchen smell good.
• Eggs, Milk & Oil
  Standard stuff, but they matter. Room-temp eggs help, but I forget all the time and it still works.
• Sour Cream
  Non-negotiable. This is where the richness lives.
• Sweet White Wine
  Riesling is great. Moscato works. If wine makes you nervous, juice works too — but the wine does add something subtle and cozy.
• Glaze Ingredients
  Butter, sugar, wine. Simple. Dangerous.

How to Make Gooey Crack Cake?

1. Making Gooey Crack Cake is refreshingly low-pressure. Everything goes into one bowl. No separating. No folding. Just mix until smooth and pour into a generously greased bundt pan. Bake until the edges pull away and a toothpick comes out clean-ish. (A few moist crumbs are fine. I think.)
2. While the cake bakes, you warm the glaze ingredients just until the sugar dissolves. No boiling, no drama. When the cake comes out, don’t flip it. Not yet. Poke holes all over the bottom like you’re committing a small baking crime. Then slowly pour the glaze on and let it soak. Walk away. Give it time. This is where the magic happens.
3. Once the glaze disappears, loosen the edges, flip it out, and admire it for a second. Then cut. You won’t wait long.

Storage Options

If you somehow end up with leftovers, Gooey Crack Cake keeps well covered at room temperature for about two days, or in the fridge for up to five. It actually gets softer as it sits, which feels unfair in the best way. You can freeze slices too, but honestly? I rarely get that far.

Variations & Substitutions

Once you’ve made this once, you’ll start thinking, What if…

• Swap the wine for apple juice or white grape juice
• Add chopped pecans or walnuts for crunch
• Use spice cake mix instead of yellow
• Add vanilla or almond extract to the batter
• Dust with powdered sugar for looks (totally optional)

Some versions are better fresh. Some shine the next day. I don’t think there’s a wrong way.

What to Serve With Gooey Crack Cake?

This cake is rich, so it loves contrast. Coffee cuts the sweetness perfectly. Tea feels cozy. Vanilla ice cream turns it into a full dessert situation. Whipped cream is never a bad idea. Or… nothing at all. I’ve eaten it standing up more times than I’ll admit.

FAQ

Does Gooey Crack Cake taste like wine?
Not really. The alcohol cooks out, leaving sweetness and depth. It’s not boozy.

Can I make it ahead?
Yes — and you probably should. It gets better after it rests.

Why did my cake stick?
Bundt pans are dramatic. Grease aggressively and let the glaze fully absorb before flipping.

If you make this Gooey Crack Cake, I need to know — did someone sneak a second slice? Did it mysteriously “shrink” overnight? Did you hide a piece for later and forget where you put it? Tell me. That’s how you know it worked.

Gooey Crack Cake

Gooey Crack Cake is an ultra-moist cinnamon bundt cake made with cake mix, sour cream, and eggs, finished with a rich buttery wine glaze that soaks into every bite.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Gooey Crack Cake

Prep Time: 15 minutes minutes

Cook Time: 1 minute minute

Total Time: 1 hour hour 35 minutes minutes

Servings: 12

Ingredients

Cake

• 1 box yellow cake mix
• 1 3.4-oz package instant vanilla pudding mix
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 tsp ground cinnamon
• 5 large eggs room temperature
• ½ cup whole milk
• ½ cup vegetable oil
• 1 cup sour cream
• ½ cup sweet white wine such as Riesling

Glaze

• ½ cup salted butter
• ¼ cup sweet white wine
• 1 cup granulated sugar

Instructions

• Preheat the oven to 350°F (175°C). Thoroughly grease a standard bundt pan with nonstick baking spray. Set aside.
• In a large mixing bowl, combine the cake mix, pudding mix, brown sugar, granulated sugar, cinnamon, eggs, milk, vegetable oil, sour cream, and white wine. Beat until the batter is smooth and fully incorporated.
• Pour the batter evenly into the prepared bundt pan. Place in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
• While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, sugar, and wine. Cook, stirring constantly, until the butter is melted and the sugar is completely dissolved. Remove from heat.
• Once the cake is baked, remove it from the oven but do not remove it from the pan. Using a skewer or toothpick, poke holes evenly across the bottom of the cake.
• Slowly pour the warm glaze over the cake, allowing it to seep into the holes. Let the cake rest in the pan for 15–20 minutes, or until the glaze is fully absorbed.
• Carefully loosen the edges of the cake with a spatula, then invert the cake onto a serving plate.
• Slice and serve.

Notes

To make this Gooey Crack Cake gluten-free, substitute the yellow cake mix with a certified gluten-free yellow cake mix and ensure the instant pudding mix is labeled gluten-free. All other ingredients are naturally gluten-free, but always check labels to avoid cross-contamination.