Why You Can’t Resist a Slice of Crack Cake
There’s something magical about a dessert that makes people forget their diets and dive in for seconds. The first time I baked a crack cake, my family declared it “dangerously good.” My youngest even hid the leftovers to keep them all to herself! This cake is rich, moist, and packed with flavors that will make you wonder why it’s not already your go-to dessert. Whether you’re looking for a chocolate crack cake or a fruity twist like a pineapple crack cake, this recipe has endless possibilities.
The Sweet History Behind Crack Cake
No one really knows who named it “crack cake,” but the name stuck because, let’s face it—it’s addictive. Some say it’s called a funeral cake because it’s often served at gatherings where comfort food is needed most. Others think the name comes from how the topping cracks as it bakes, creating a crunchy layer over a soft interior. I stumbled upon the pioneer woman crack cake version years ago on Facebook, and it quickly became a staple in my kitchen. Over time, I’ve tried versions like strawberry crack cake and apple crack cake, each bringing its own charm to the table.
Why You’ll Love This Recipe
This crack cake recipe is simple enough for beginners but impressive enough for special occasions. It’s versatile, so you can customize it with your favorite fruits or flavors. Plus, it’s quick to whip up—perfect for those last-minute dessert emergencies. If you’ve ever wondered, What is a crack cake made of?, the answer is straightforward: a buttery cake base topped with a sweet, crackly glaze. The combination of textures and flavors is pure bliss.
Perfect Occasions to Bake This Cake
From potlucks to birthday parties, this cake fits any occasion. I once brought it to a book club meeting, and everyone asked for the recipe. It’s also perfect for holidays, picnics, or just because you feel like baking something indulgent. Try making a rhubarb crack cake for spring gatherings or an apple crack cake for fall festivities. Trust me, it’ll be the star of the show.
Ingredients
- 1 box of yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained (or substitute with applesauce for an apple crack cake recipe)
- 3 large eggs
- ½ cup vegetable oil
- 1 package (3 oz) instant vanilla pudding mix
- 1 cup chopped pecans or walnuts (optional)
- 1 cup shredded coconut (optional)
- 1 cup packed brown sugar
- 1 stick (½ cup) unsalted butter, melted
Substitution Options
- Swap crushed pineapple with diced strawberries for a strawberry crack cake.
- Use almond extract instead of vanilla for a nuttier flavor.
- Replace nuts with chocolate chips for a chocolate crack cake.
- Omit coconut if you’re not a fan, or use sprinkles for color.
Preparation Section
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside. This step ensures your cake doesn’t stick, giving you clean slices every time. Pro tip: Line the pan with parchment paper for extra insurance against sticking.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, crushed pineapple (with its juice), eggs, oil, and pudding mix. Beat everything together until smooth and creamy. The batter will have a lovely golden hue and smell faintly of vanilla. Don’t overmix; stop as soon as everything is incorporated.
Step 3: Add Toppings
Spread the batter evenly into the prepared pan. Sprinkle pecans, coconut, and brown sugar over the top. Drizzle melted butter evenly across the surface. These toppings will caramelize during baking, forming a deliciously crunchy layer.
Step 4: Bake to Perfection
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with the warm aroma of caramelized sugar and butter—a smell that’s downright irresistible. Chef’s tip: Rotate the pan halfway through baking for even cooking.
Timing
- Prep time: 15 minutes
- Cooking time: 45 minutes
- Resting time: 10 minutes
- Total time: 1 hour 10 minutes
Chef’s Secret
To enhance the flavor, toast the nuts before adding them to the cake. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. This small step adds depth and richness to the finished product.
Extra Info
I once made a crack cake nyc-style version for a friend visiting from New York. She loved how the caramelized topping reminded her of upscale bakery treats. Fun fact: Many bakers believe the crackly texture is what gives the cake its name!
Necessary Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Storage
Once cooled, cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cold won’t dull the flavors—in fact, some say it enhances them.
If freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving.
Avoid leaving the cake uncovered, as the toppings can dry out. Keep it sealed to maintain that perfect balance of crunch and moisture.
Tips and Advice
- For a richer taste, use dark brown sugar instead of light.
- Don’t skip the pudding mix—it keeps the cake ultra-moist.
- Experiment with different fruits to find your favorite variation.
Presentation Tips
- Garnish with fresh fruit slices for a pop of color.
- Dust powdered sugar over the top for an elegant touch.
- Serve warm with a scoop of vanilla ice cream for a decadent treat.
Healthier Alternative Recipes
Here are six healthier spins on the classic crack cake recipe:
- Gluten-Free Crack Cake: Use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
- Vegan Crack Cake: Substitute eggs with flax eggs and use plant-based butter.
- Low-Sugar Crack Cake: Replace brown sugar with a sugar substitute like monk fruit.
- Whole Grain Crack Cake: Swap the cake mix for a whole-grain version.
- Fruit-Forward Crack Cake: Double the fruit content and reduce added sugars.
- Nut-Free Crack Cake: Leave out the nuts and add seeds like sunflower or pumpkin.
Common Mistakes to Avoid
Mistake 1: Overbaking the Cake
Overbaking leads to a dry cake, which ruins the moist texture we love. To avoid this, start checking for doneness 5 minutes before the recommended time. Insert a toothpick—if it comes out clean or with a few crumbs, it’s done.
Mistake 2: Skipping the Pudding Mix
The pudding mix isn’t optional—it’s what keeps the cake tender. Without it, the texture may turn dense or dry. If you’re out of pudding mix, consider using sour cream as a substitute.
Mistake 3: Not Greasing the Pan
A poorly greased pan means your beautiful cake might tear when you try to remove it. Always grease generously, or use parchment paper for easy release.
FAQ
What is a crack cake made of?
A crack cake typically consists of a yellow cake base mixed with crushed pineapple, pudding mix, and topped with brown sugar, butter, and optional nuts or coconut. Its name comes from the crackly, caramelized topping.
What does “crack in cake” mean?
The term refers to the crunchy, crackly texture created by the caramelized brown sugar and butter topping. It’s what makes the cake so addictive!
Why is it called a funeral cake?
It’s believed to be called a funeral cake because it’s often served at gatherings where comforting, hearty foods are appreciated.
What variations of crack cake exist?
You can make a chocolate crack cake, pineapple crack cake, strawberry crack cake, or even a rhubarb crack cake. Each variation brings unique flavors while keeping the signature crackly topping.
Can I make this cake dairy-free?
Absolutely! Use plant-based butter and a dairy-free cake mix to adapt the recipe.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Is this cake kid-friendly?
Yes! Kids adore the sweet, gooey topping and soft cake layers. Just omit nuts if there are allergies.
Can I freeze this cake?
Yes, wrap slices individually and freeze for up to 3 months. Thaw in the fridge before serving.
What tools do I need to make this cake?
You’ll need a mixing bowl, electric mixer, measuring cups, spatula, and a 9×13-inch baking pan.
Where can I find reviews of this recipe?
Check out crack cake recipe reviews on platforms like Allrecipes or Facebook for feedback from home bakers.
Final Thoughts
Whether you’re a seasoned baker or a newbie, this crack cake recipe is a winner. With endless variations and a crowd-pleasing taste, it’s no wonder so many people rave about it. So grab your apron, gather your ingredients, and get ready to create a dessert that’ll leave everyone asking for seconds—and maybe even thirds!

Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9x13-inch baking pan
- Measuring cups and spoons
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained or substitute with applesauce for an apple crack cake
- 3 large eggs
- ½ cup vegetable oil
- 1 package (3 oz) instant vanilla pudding mix
- 1 cup chopped pecans or walnuts optional
- 1 cup shredded coconut optional
- 1 cup packed brown sugar
- 1 stick (½ cup) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, mix the cake mix, crushed pineapple (with its juice), eggs, oil, and pudding mix until smooth.
- Spread the batter evenly into the prepared pan, then sprinkle pecans, coconut, and brown sugar over the top.
- Drizzle melted butter evenly on top and bake for 40-45 minutes, or until a toothpick comes out clean.