Best Mother’s Crack Cake

Ingredients

For the Cake

• 1 box (15.25 oz) yellow butter cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• ½ cup sour cream
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

For the Butter Glaze

• ½ cup unsalted butter
• ½ cup granulated sugar
• ¼ cup water
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Oven
   Preheat the oven to 350°F (175°C). Grease and lightly flour a Bundt pan.
2. Mix the Batter
   In a large mixing bowl combine the cake mix, pudding mix, eggs, water, vegetable oil, and sour cream. Beat for about 2 minutes until smooth.
3. Make the Cinnamon Sugar
   Mix together the brown sugar, granulated sugar, and cinnamon in a small bowl.
4. Layer the Cake
   Pour half of the batter into the prepared Bundt pan. Sprinkle with half of the cinnamon sugar mixture. Add the remaining batter and finish with the remaining cinnamon sugar.
5. Bake
   Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Glaze
   While the cake bakes, combine butter, sugar, and water in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Remove from the heat and stir in the vanilla extract.
7. Glaze the Cake
   While the cake is still warm and in the pan, slowly spoon the glaze over the top, allowing it to soak into the cake.
8. Cool and Serve
   Let the cake rest for about 15 minutes before removing it from the pan. Slice and enjoy warm or at room temperature.

Tips for Success

• Use room-temperature eggs and sour cream for a smoother batter.
• Grease every corner of the Bundt pan to prevent sticking.
• Pour the glaze slowly so it fully absorbs into the cake.
• Allow the cake to cool slightly before unmolding.

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices for up to 3 months.

Variations

• Add chopped pecans or walnuts for extra crunch.
• Mix chocolate chips into the batter.
• Replace vanilla pudding with cheesecake pudding.
• Add a teaspoon of nutmeg for additional warmth.

Serving Suggestions

• Serve with fresh berries.
• Top with whipped cream.
• Enjoy with vanilla ice cream.
• Pair with coffee or hot tea.

Estimated Nutrition (Per Serving)

• Calories: 420
• Protein: 5g
• Carbohydrates: 48g
• Fat: 23g
• Saturated Fat: 9g
• Sugar: 31g
• Sodium: 360mg