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Best Mother’s Crack Cake
Introduction
Once you take a bite of this Mother’s Crack Cake, you’ll understand the name—soft, buttery, cinnamon-sugar magic in every slice. It’s rich, moist, and dangerously delicious. Whether you’re preparing dessert for a holiday, potluck, or a simple Sunday treat, this cake will vanish before you can say “seconds!”
If you enjoy moist, fuss-free bakes like this one, check out this baked eggs with cheese recipe from tinsuf.com. It’s a savory, high-protein side that complements sweet bakes like this perfectly.
Packed with pantry staples and ready in under an hour, this cake is a guaranteed high-CPC dessert recipe for your blog—and an instant hit at the table.
Ingredients
1 box yellow cake mix (Duncan Hines preferred)
1 box instant vanilla pudding mix
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¼ cup brown sugar
¼ cup white sugar
2 teaspoons ground cinnamon
4 large eggs
¾ cup water
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¾ cup vegetable oil
Optional: Sprinkle top with extra cinnamon-sugar before baking for a sweet crust.
Directions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
In a large mixing bowl, combine:
Cake mix
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Vanilla pudding mix
Brown sugar
White sugar
Cinnamon
Add the eggs, water, and oil. Mix using an electric mixer on medium speed until smooth and well blended (about 2 minutes).
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Pour batter into the prepared bundt pan and smooth the top.
Optional: Sprinkle a cinnamon-sugar mix over the top for a crunchy crust after baking.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a serving plate and let it cool completely.
Slice and serve as-is, or top with whipped cream, ice cream, or fresh fruit.
Tips & Variations
Replace water with milk or brewed coffee for extra richness.
Add 1/2 cup sour cream for an ultra-moist texture.
Stir in chopped nuts or mini chocolate chips to the batter for added texture.
Want to turn it into a high-protein snack? Add a scoop of unflavored protein powder and reduce cake mix slightly.
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For a keto version, use almond flour mix and sugar-free pudding mix.
Storage
Room Temperature: Store covered for up to 3 days.
Refrigerator: Keeps well for up to 6 days in an airtight container.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw and reheat gently in microwave or oven.
Time & Yield
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Cool Time: 20 minutes
Total Time: ~1 hour 15 minutes
Yield: Serves 10–12 slices
Tools Used
Bundt cake pan
Mixing bowls
Hand mixer
Measuring cups and spoons
Rubber spatula
Cooling rack
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Final Thoughts
Whether you’re a seasoned baker or just getting started, Mother’s Crack Cake is a foolproof treat that delivers impressive flavor with minimal effort. Its cinnamon-sugar crust, moist crumb, and nostalgic flavor make it a recipe worth sharing (and re-baking again and again).
