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

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.

2. In a large mixing bowl, combine:

   • Cake mix

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   • Vanilla pudding mix

   • Brown sugar

   • White sugar

   • Cinnamon

3. 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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4. Pour batter into the prepared bundt pan and smooth the top.

5. Optional: Sprinkle a cinnamon-sugar mix over the top for a crunchy crust after baking.

6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a serving plate and let it cool completely.

8. 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

 Discover More

• No-Bake Creamy Cheesecake

• Ham and Cheese Pinwheels Recipe

• Lemon Meringue Cheesecake

 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).