Crack Cake Recipe 385

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CRACK CAKE RECIPE - (3.8/5)



Crack Cake Recipe - (3.8/5) image

Provided by á-49077

Number Of Ingredients 14

CAKE:
1 box Duncan Hines yellow cake mix
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla instant pudding mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine
FROSTING:
1 stick butter
1 cup sugar
1/4 cup white wine

Steps:

  • Preheat oven to 350°F. Mix the all of the cake ingredients by hand or hand mixer. Grease a bundt pan. Pour the cake batter into the bundt pan. Bake for one hour. When cake is done baking, melt 1 stick butter, 1 cup sugar and 1/4 cup wine in a small saucepan on the stove top. Don't bring to a boil, just make sure the butter is melted and the sugar dissolved. Pour over hot cake. Cool. Flip out of pan onto plate and serve.

GRAHAM CRACKER CAKE



Graham Cracker Cake image

This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).

Provided by Laceys mom

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 4

2 cups sugar
1 cup margarine (melted)
1 (20 ounce) can crushed pineapple (drained)
2 (1 lb) boxes graham crackers (finely crush 1 box, leave other box whole)

Steps:

  • Mix sugar, melted margarine, and pineapple.
  • Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
  • Place a layer of the whole graham crackers on a serving/cake plate.
  • (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
  • Spread a layer of the mixture on the whole cracker layer.
  • Put a layer of whole crackers on the mixture.
  • Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
  • "Frost"top and sides with remaining mixture.
  • Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
  • Can be refrigerated or just covered.

GRAHAM CRACKER CAKE I



Graham Cracker Cake I image

Why this isn't as popular as it once was, I will never know.

Provided by Kevin Ryan

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 18

2 cups graham cracker crumbs
¾ cup ground pecans
½ cup cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
¼ cup white sugar
2 tablespoons white sugar
1 ½ cups unsalted butter, softened
½ cup packed dark brown sugar
½ cup heavy whipping cream
¾ cup confectioners' sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
  • Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  • In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
  • Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
  • Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
  • To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
  • Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g

GRAHAM CRACKER CAKE III



Graham Cracker Cake III image

This old-fashioned cake recipe uses crushed graham crackers in eh batter to deliver a cake that is worth repeating!

Provided by JJ

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 14

32 graham crackers
1 cup white sugar
½ cup butter, softened
5 egg yolks
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 cup milk
1 cup chopped walnuts
⅓ cup cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
  • Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
  • Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
  • Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
  • Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
  • Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 34.7 g, Cholesterol 62.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 210.1 mg, Sugar 24.6 g

CRACKER CAKE



Cracker Cake image

This is unbelievable delicious. You can cut it half to make a smaller amount. Cook 6ime is Chill time.

Provided by Carmen B.

Categories     Dessert

Time P1DT20m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 4

28 ounces pie filling (Wild Berry, Blueberry, Cherry, etc)
450 g unsalted saltine crackers
1 liter Cool Whip
1 (6 ounce) box vanilla pudding mix or 2 (4 ounce) boxes vanilla pudding mix, made according to directions

Steps:

  • 9" by 13" baking pan.
  • Layer as follows:.
  • 1/3 of the Cool Whip.
  • thin layer of crackers.
  • 1/2 the pudding.
  • thin layer of crackers.
  • 1/3 Cool Whip.
  • thin layer of crackers.
  • 1/2 the pudding.
  • thin layer crackers.
  • 1/3 Cool Whip.
  • Pie Filling.
  • Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.

Nutrition Facts : Calories 300.6, Fat 11.2, SaturatedFat 6.9, Sodium 400.5, Carbohydrate 46.1, Fiber 1.2, Sugar 17.3, Protein 3.8

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Top Asked Questions

How do you make crack cake?
This Crack Cake Recipe (Wine Cake) is so easy to make and is so moist that you'll be addicted! Preheat oven to 350°F and grease a large Bundt pan with nonstick cooking spray. In a large bowl, whisk together the cake mix, pudding mix, ¼ cup white sugar, brown sugar, and cinnamon. Add ½ cup white wine, vegetable oil, water, and eggs.
What is crack cake and what does it taste like?
Crack cake is a moist and tender cake baked in a bundt pan and drizzled with a butter-wine sauce. The cake itself is also infused with wine, giving it such a wonderful flavor and texture. It’s the perfect way to elevate the humble cake mix. It only takes one bite to understand why it’s called crack cake. This confection is highly addictive!
How long will this crack cake recipe last?
This crack cake recipe will last 3-4 days. If you live in a warm climate as I do here in California I would suggest storing the cake in the fridge. Otherwise, mold may very well start growing on the cake quickly. The moisture in the cake and a warm environment is not a good combination! Can you swap out the cake mix flavor? You most certainly can.
How do you make a cake step by step?
Preheat oven to 350ºF. Grease and flour a 10”bundt cake pan. Mix. Mix all of the cake ingredients in a large bowl with a hand mixer until well combined. Pour the batter into the prepared pan. Bake. Bake for 45-50 minutes or until a toothpick comes out clean. That’s it! This cake takes just one bowl. Dump the ingredients in and mix. Easy as that!

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