Imagine slicing into a warm, moist cake, where every forkful is a perfect blend of sweet, buttery cake and a crunchy, nutty swirl. That’s the essence of Crack Cake, a dessert so addictive, it’s hard to stop at just one piece. The combination of cinnamon and pecans folded into a yellow cake mix creates a comforting, homely flavor that’s both familiar and irresistibly unique.
This cake isn’t just a treat; it’s a journey through textures and tastes. The soft, fluffy base contrasts beautifully with the rich, gooey swirl of cinnamon and brown sugar, punctuated by the satisfying crunch of pecans. It’s a cake that promises to be the centerpiece of any gathering, turning simple ingredients into an extraordinary dessert that lingers in memory long after the last crumb has been savored.
Irresistible Cinnamon Pecan Swirl Cake
Ingredients:
1 box yellow cake mix
1 box instant vanilla pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine yellow cake mix, instant vanilla pudding mix, eggs, water, and vegetable oil. Mix until well combined.
Pour the batter into the prepared baking dish and spread it evenly.
In a separate bowl, mix together melted unsalted butter, light brown sugar, ground cinnamon, and chopped pecans or walnuts until well combined.
Drizzle the butter and sugar mixture evenly over the cake batter in the baking dish.
Use a knife or spatula to swirl the topping into the cake batter, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the baking dish for 10 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes
Kcal: 320 kcal | Servings: 12 servings
Nutrition Facts (Per Serving)
Calories: 320 kcal
Total Fat: 18g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 22g (Includes 22g Added Sugars)
Protein: 4g
Vitamin D: 0.2mcg (1% DV)
Calcium: 50mg (4% DV)
Iron: 1.2mg (7% DV)
Potassium: 90mg (2% DV)
Key Nutrients:
Eggs provide protein and various vitamins and minerals, including Vitamin D, B6, B12, and minerals such as zinc, iron, and copper.
Nuts (Pecans or Walnuts) are a good source of healthy fats, protein, and fiber. They also contain essential vitamins and minerals, including vitamin E, magnesium, and phosphorus.
Butter contributes to the cake’s fat content, offering some vitamin A and E.
Brown Sugar & Cake Mix significantly contribute to the cake’s carbohydrate and sugar content.
Dietary Considerations:
This cake is high in sugars and fats, making it a treat best enjoyed in moderation, especially for those monitoring their intake of added sugars or saturated fats.
For individuals with specific dietary needs or restrictions, such as gluten-free or lower-fat diets, substitutions may be necessary (e.g., using a gluten-free cake mix or a lower-fat alternative for butter).
Here are some frequently asked questions (FAQs) about the Crack Cake recipe, along with their answers:
1. Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free yellow cake mix and a gluten-free instant vanilla pudding mix. Ensure all other ingredients are also gluten-free.
2. Can I substitute the vegetable oil?
Yes, you can substitute the vegetable oil with an equal amount of applesauce for a lower-fat version, or use coconut oil for a different flavor profile. The texture and taste might slightly change with different substitutions.
3. Can I use a different type of nut or omit the nuts altogether?
Absolutely! You can substitute pecans or walnuts with almonds, hazelnuts, or any other nut of your choice. For a nut-free version, simply omit the nuts. You might want to add extra cinnamon or a sprinkle of chocolate chips for added flavor.
4. How do I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. You can also freeze the cake for up to 3 months. Thaw overnight in the refrigerator before serving.
5. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. The flavors actually meld and develop more fully when allowed to sit overnight. Just make sure to cover it tightly with plastic wrap or store in an airtight container to keep it moist.
6. Is there a dairy-free version of this recipe?
To make a dairy-free version, use a dairy-free cake mix, substitute the butter with a dairy-free margarine or coconut oil, and ensure your instant vanilla pudding mix is dairy-free. Some brands offer dairy-free pudding mixes, but always check the labels.
7. Can I add frosting to this cake?
While this cake is delicious on its own due to its moist texture and flavorful swirl, you can certainly add frosting if you prefer. A simple cream cheese frosting or a vanilla glaze can complement the flavors well. Just ensure the cake is completely cooled before adding any frosting.
8. How do I know when the cake is done?
The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around the 30-minute mark to avoid overbaking.
9. Can I make this recipe in a bundt pan?
Yes, you can bake this cake in a greased and floured bundt pan. The cooking time may need to be adjusted, so start checking for doneness at around 40 minutes. The cake is ready when a skewer inserted into the thickest part comes out clean.
10. How can I make the cake more moist?
The cake is generally moist due to the addition of pudding mix and vegetable oil. However, for an even moister cake, ensure not to overbake it. Overbaking can dry out cakes quickly. Also, adding a simple syrup (equal parts sugar and water, boiled until sugar dissolves) drizzled over the warm cake can enhance its moisture.
