White Wine Cake Recipe AKA Southern Crack Cake

To start, preheat the oven to 350 degrees.
Butter and flour the bundt pan and set aside.
In a mixing bowl, combine the cake mix, vanilla pudding, ¼ cup white sugar, ¼ cup brown sugar, cinnamon, water, olive oil and ½ cup of white wine.
Blend on medium low speed for 30 seconds to incorporate all of the ingredients, stopping to scrape the bowl as necessary. Then beat on medium high for 2 minutes.
Pour the cake batter into the prepared bundt pan, tapping the pan on the counter to release any air bubbles.
Bake in the preheated over for 50 – 60 minutes. Test for doneness using a long skewer. When the skewer comes out clean, remove the cake from the oven.

While the cake is cooking, prepare the wine sugar syrup. Melt ½ cup of unsalted butter over medium heat.
Stir in 1 cup of sugar and ¼ cup of white wine.
Cook gently, stirring to dissolve the sugar. Let cool slightly.

Pour the warm wine syrup over the cake while it is still hot, which will help it more easily absorb the delicious syrup.
Let the cake cool for about 30 minutes, then top with a serving platter and flip the bundt pan over.Tap on the pan to help release the cake, and gently remove the pan.
Top the cake by sprinkling on powdered sugar, and serve with fresh berries, whipped cream or your favorite ice cream.
Making Crack Cake Recipe Without Wine

Most of the wine in this recipe is cooked off during the baking or as the syrup is prepared, leaving a delicate, floral taste. For a totally non alcoholic version of this cake, orange juice or white grape juice can be used instead of the wine.