Mother’s Crack Cake

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Mother’s Crack Cake – The Dessert Everyone Will Beg You For

Okay, prepare yourselves — because once you take a bite of this Mother’s Crack Cake, there’s no going back. Moist, buttery, and glazed to perfection, this cake is dangerously addictive — the kind of dessert that disappears before it even cools.

My husband and I call it “Crack Cake” because, honestly, we can’t stop eating it. It’s that good. Made with a yellow cake mix, a touch of pudding for richness, and a silky vanilla-butter glaze that seeps deep into every bite — this cake is pure bliss.

Whether you’re baking for a potluck, birthday, or just a weekend treat, this is the dessert that makes people ask for seconds (and the recipe).

 Why You’ll Love This Cake

• Soft, melt-in-your-mouth texture from the pudding mix.
• Simple ingredients but bakery-level results.
• Sweet vanilla glaze that soaks into every crumb.
• Guaranteed crowd-pleaser — no leftovers, ever.

Equipment

• 9x13-inch baking pan
• Electric mixer
• Mixing bowls
• Whisk
• Saucepan
• Wooden skewer or fork

Ingredients

For the Cake

• 1 box (15.25 oz) yellow cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
• 1 small box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ½ cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips

For the Glaze

• ½ cup (1 stick) unsalted butter
• 1 cup granulated sugar
• ¼ cup whole milk
• 1 teaspoon vanilla extract

 Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).
Grease and flour a 9x13-inch baking pan and set aside.

2. Combine Dry Ingredients

In a large bowl, whisk together the cake mix and pudding mix until evenly blended.

3. Add Wet Ingredients

Add eggs, vegetable oil, milk, and vanilla extract to the dry mixture.

4. Mix Until Smooth

Using an electric mixer, beat on medium speed for 2–3 minutes, until smooth and creamy. Don’t overmix — it should be thick but pourable.

5. Fold in Chocolate Chips

Gently fold in the mini chocolate chips until evenly distributed.

6. Bake

Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.

7. Make the Glaze

While the cake bakes, melt butter in a small saucepan over medium heat.
Add sugar and milk, bring to a gentle boil, and simmer for 2–3 minutes, stirring constantly.
Remove from heat and stir in vanilla extract.

8. Glaze the Cake

As soon as the cake comes out of the oven, poke holes all over the surface with a skewer or fork.
Slowly pour the warm glaze evenly over the top, letting it soak deep into the cake.

9. Cool & Serve

Let cool completely in the pan before slicing.
The glaze will set beautifully, creating a glossy, irresistible finish.

 Pro Tips

• Don’t skip the pudding mix — it’s the secret to that ultra-moist texture.
• Pour the glaze while warm so it seeps deep into the cake.
• Want more texture? Add chopped pecans or toffee bits to the batter.
• Serve it slightly warm for that melt-in-your-mouth bite.

 Serving Ideas

• Top with vanilla ice cream or whipped cream for an indulgent dessert.
• Perfect for family gatherings, birthday parties, or holiday brunches.
• Pair with coffee or espresso for the ultimate afternoon treat.

 Variations

• Chocolate Lover’s Version: Use chocolate cake mix and chocolate pudding.
• Caramel Drizzle: Replace glaze sugar with brown sugar for a caramel twist.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top before glazing.
• Mini Cakes: Bake in cupcake tins for individual “crack bites.”

 Storage

• Store covered at room temperature up to 3 days, or refrigerate for 5 days.
• To freeze, wrap slices tightly and freeze for up to 2 months. Thaw at room temp.

This Mother’s Crack Cake is the definition of comfort — sweet, soft, buttery, and downright irresistible. One bite, and you’ll understand why it’s earned its name. It’s the perfect blend of nostalgia and indulgence, guaranteed to be the most requested dessert at your table.

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Mother’s Crack Cake

A soft, buttery cake soaked in a sweet vanilla glaze — so addictive it’s impossible to have just one slice.

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Ingredients Equipment Method Notes

Ingredients

  

Cake:

• 1 box yellow cake mix
• 1 small box instant vanilla pudding mix
• 4 eggs
• ½ cup vegetable oil
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

Glaze:

• ½ cup butter
• 1 cup sugar
• ¼ cup milk
• 1 tsp vanilla extract

Equipment

• 9×13-inch baking pan
• electric mixer
• mixing bowls
• whisk
• saucepan
• Wooden skewer or fork

Method

 

1. Preheat oven to 350°F. Grease and flour a 9x13 pan.
2. Mix cake mix and pudding together.
3. Add eggs, oil, milk, and vanilla; beat 2–3 minutes until smooth.
4. Fold in chocolate chips.
5. Bake 30–35 minutes, or until golden and set.
6. For glaze, simmer butter, sugar, and milk for 2–3 minutes, then add vanilla.
7. Poke holes in warm cake and pour glaze over top.
8. Cool completely before slicing.

Notes

For a richer flavor, add a splash of almond extract or rum to the glaze.
You can substitute white cake mix for a lighter flavor.
Store covered at room temp for up to 3 days.