Preheat Your Oven: Set your oven to about 350°F (177°C).

Grease Your Pan: Use a non stick spray or a thin layer of oil on the sides of the pan. A bundt pan is preferred because it shapes the crack cake nicely. If you only have a regular cake pan, you can still make the cake in that, though a bundt cake is more traditional.

Large Bowl Setup: Get a large bowl, and pour in your box of yellow cake mix. Also add instant pudding if you have chosen to use it. Stir in brown sugar, white sugar, and cinnamon.

Mix Until Well Combined: You want the dry ingredients to be blended evenly. This helps avoid lumps when you add the liquids.

Hand Mixer or Whisk: If you have a hand mixer, it can save time, but a whisk also works.

Eggs and Oil: Crack the eggs one by one into the large bowl. Add vegetable oil.

Wine or Substitute: Pour in your choice of pinot grigio, red wine, or a non-alcoholic substitute like white grape juice. If you prefer no wine, that’s okay too. You can even use cooking wine if that fits your taste, but ensure it’s suitable for desserts.

Add Water: This helps loosen the batter. Some prefer a thicker mix, so you can reduce the water if you want, but keep at least ¼ cup for moisture.

Blend Thoroughly: Make sure to mix until well combined. Watch the texture closely. You’re aiming for a smooth batter with no lumps.

Transfer the Batter: Once the batter is smooth, pour the cake batter into the prepared bundt pan. This step is key for an even bake. Use a spatula to scrape the sides of the bowl and ensure you get every drop.

Eliminate Air Bubbles: Gently tap the bundt pan against the countertop to release any trapped air.

Place in the Oven: Slide your prepared pan onto the middle rack.

Bake Time: Let it bake for around 45-50 minutes. You’ll know the cake is done when a toothpick inserted in the center of the cake comes out clean. The edges should also pull slightly from the sides of the pan.

Avoid Overbaking: If you leave it too long, it may lose that moist and delicious texture.

Butter Wine Mixture: In a small saucepan, melt about ¼ cup butter. Add ½ cup of white wine (or use wine syrup if you prefer) plus some powdered sugar. If you want less sweetness, reduce the sugar. This glaze can also be made with red wine for a color twist, but many choose white wine.

Heat Gently: Warm the mixture until it forms a smooth sauce. Stir to prevent burning. This is your wine glaze, which is often said to make crack cake taste like crack because it’s so enticing.

Check Doneness: Once your cake comes out of the oven, test with a toothpick. If it comes out clean, move on.

Glaze While Warm: While the cake is still in the pan, carefully pour some of the glaze over the top of the cake (technically the bottom of the bundt cake if it’s still in the pan). Let it soak for a few minutes.

Turn the Cake Onto a Serving Plate: After letting the glaze soak in, place a serving plate over the bundt pan and flip. If you greased the sides of the pan well, the whole cake should come out of the pan easily.

Glaze the Surface: Drizzle any remaining glaze on top of the cake. This method adds extra flavor and helps keep it super moist.

Cool Slightly: Allow the cake and let it sit for at least 10-15 minutes before serving. This helps the flavors fully settle.

Slice and Enjoy: You can slice it warm or cool, depending on your preference. Many people love this cake when it’s still slightly warm.