PUMPKIN CRACK CAKE

I have heard of the "CRACK CAKE" for some time now.....

several people have published the recipe for this cake on social media,

so even though I am not very fond of the name, I decided to try it

and see for myself if it was as good as everyone says it is...

HOWEVER......I did a few things differently and honey,

it is a winning recipe!

These are the ingredients I used listed below....

rather than a yellow cake mix, I used a

BUTTER YELLOW and rather than

vanilla instant pudding, I added Pumpkin Spice pudding.....

you're going to love it!!!!

It's delicate, it's a taste of fall and....

it's going to be served often this season at Estelle's!

PUMPKIN CRACK CAKE

 THE CAKE:

1 box Betty Crocker Golden Butter Cake mix

¼ c brown sugar

¼ c white sugar

1 (3 ounce) box pumpkin spice instant pudding mix

2 teaspoons cinnamon

4 eggs

¾ c water

¾ c oil

½ c white wine (Pinot Grigio)

 THE GLAZE :

1 stick butter

1 cup sugar

¼ cup white wine

Preheat oven to 350 degrees.

Mix the above ingredients with stand or hand mixer.

Grease a Bundt pan VERY well. I recommend BAKER’S JOY

Pour into pan and Bake for 1 hour.

 When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and ¼ cup wine.

Pour over hot cake. (I poke holes in the cake to help it soak in)

Cool ABOUT 5-10 MINUTES. Invert onto a pretty serving platter.

This is going to be a beautiful cake for your fall gatherings!

 

Get in my belly.........

It's going fast......