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Preheat and Prep:
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure easy removal after baking.
Mixing the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, granulated sugar, brown sugar, and ground cinnamon. Add in the eggs, water, vegetable oil, and white wine. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, or until the batter is smooth and well-blended.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze:
About 10 minutes before the cake is done, prepare the glaze. In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar and white wine, cooking until the sugar dissolves completely, and the glaze is smooth. Allow the glaze to simmer for a few minutes, then remove from heat.
Glaze the Cake:
Once the cake is out of the oven, immediately pour half of the warm glaze over the cake while it is still in the pan. Let the cake absorb the glaze for about 10 minutes, then invert the cake onto a serving plate. Pour the remaining glaze over the top of the cake, ensuring it covers the entire surface.
Serve and Enjoy:
Allow the cake to cool slightly before slicing. Serve the Crack Cake warm or at room temperature for best results.
Tips and Conclusion
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