Crack Cake Recipes

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

Ingredients

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

CRACK CAKE RECIPE - (3.8/5)

Crack Cake Recipe - (3.8/5) image

Provided by á-49077

Number Of Ingredients 14

Ingredients

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.

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