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This Best Mother’s Crack Cake has become a signature dessert in our home for holidays and gatherings. It delivers that perfect mix of tender cake and cinnamon warmth and never lasts long on the table.
I first baked this when I wanted an easy showstopper for a potluck and it was gone before I had a slice myself. Now my best tip is to bake two if you want leftovers for breakfast the next day.
Ingredients
- Duncan Hines yellow cake mix: Just the right blend for a tender crumb. Choose the freshest box you can find
- Brown sugar: Gives rich caramel flavor. Make sure it is soft and moist
- White sugar: Balances the other sweeteners. Try to use fine baking sugar for best texture
- Vanilla pudding instant mix: Locks in moisture and gives a creamy cake center
- Cinnamon: Brings a cozy flavor. Use fresh ground for the most aroma
- Eggs: Add structure and richness. Choose large eggs at room temperature
- Water: Provides moisture. Filtered water works best if your tap tastes strong
- Oil: Keeps the cake extra moist. Go for a neutral oil like canola or vegetable
Instructions
- Prep the Pan:
- Grease and flour a bundt pan thoroughly so your cake slides out easily. Aim for even coating paying special attention to all the curves
- Mix the Dry Ingredients:
- In a large bowl combine the cake mix brown sugar white sugar pudding mix and cinnamon. Stir with a whisk to evenly distribute all ingredients and break up any lumps
- Add Wet Ingredients:
- Crack the eggs into the bowl then add water and oil. Mix gently to combine slightly then beat on medium speed until the batter is silky and smooth with no dry patches
- Fill the Pan:
- Pour the batter evenly into your prepared pan. Gently tap the pan on the counter a few times to release any air bubbles
- Bake the Cake:
- Place the pan in the center of your preheated oven. Bake at 350 F for 50 to 60 minutes. Test with a toothpick at 50 minutes. If it comes out clean or with just a few moist crumbs it is done
- Cool and Release:
- Let the cake rest in the pan for 10 minutes. Run a thin knife around the edge if needed then carefully invert onto a wire rack. Allow to cool completely before adding glaze or slicing
- Make the Optional Glaze:
- To take this over the top combine melted butter sugar and water in a small saucepan. Stir constantly and bring it just to a boil so the sugar is dissolved. Pour the warm glaze slowly over the cake letting it soak in for extra shine and richness
- Serve and Savor:
- Slice generously and watch it disappear. Serve with warm coffee or a scoop of vanilla ice cream for ultimate comfort
My favorite part is that cinnamon swirl scent swirling around the kitchen on baking day. I have memories of my kids trying to sneak pieces while it was still cooling and now we laugh about who gets the first slice every time.
Storage Tips
Store the cooled cake at room temperature in an airtight container for up to four days. For longer storage you can wrap the cake tightly and refrigerate just bring it to room temperature for best flavor and texture.
Ingredient Substitutions
No vanilla pudding mix Use cheesecake or banana pudding for a fun twist. If you are out of canola oil use melted butter for a little extra richness. You can even swap in pumpkin spice for the cinnamon during fall.
Serving Suggestions
This cake is perfect just as it is but for a fancier finish dust lightly with powdered sugar. You can also top with fresh berries or a dollop of whipped cream. If you want a brunch treat serve slices with hot coffee and fruit salad.
Cultural and Historical Context
Box cake mix desserts have been kitchen magic for decades and they capture an era of American home baking. Many families have some version of this cake tucked into their recipe box and it never goes out of style.
Seasonal Adaptations
Use apple pie spice in autumn for cozy flavor. Fold in a handful of chopped pecans for holiday spirit. In summer top slices with ripe peaches for a Southern nod.
Success Stories
A friend made this cake for her book club and they insisted she bring it every month. My aunt calls this cake dangerously good because even people who do not love cake end up asking for seconds.
Freezer Meal Conversion
Wrap individual slices tightly in plastic then foil. Store in a freezer safe container for up to three months. Thaw slices at room temperature or pop in the microwave for a quick treat.
This is the cake I make when I want something comforting and crowd-pleasing. You cannot go wrong serving it anytime and there are never any crumbs left behind.
Recipe FAQs
- → What makes this cake so moist?
The instant pudding mix and oil in the batter create a soft, tender crumb that stays moist for days.
- → Can I use a different cake mix flavor?
Yes, you can experiment with other cake mix flavors such as white or spice for a unique twist.
- → Is the glaze optional?
Yes, the buttery sugar glaze adds a rich finish, but the cake is flavorful enough to enjoy without it.
- → How should I store leftovers?
Keep the cake covered at room temperature for up to three days, or refrigerate to extend freshness.
- → Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to two months. Thaw before serving.