Kahlua Crack Cake



  • 1 box chocolate cake mix (around 15.25 ounces)
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 small box instant chocolate pudding mix (around 3.4 ounces)
  • 4 large eggs
  • ¾ cup strong brewed coffee (or water)
  • ¾ cup oil
  • ½ cup KAHLÚA® Rum and Coffee Liqueur


  • ½ cup butter
  • ¼ cup KAHLÚA® Rum and Coffee Liqueur
  • 1 cup sugar


  • Preheat oven to 350 degrees.
  • Mix all of the cake ingredients in a large bowl with a hand mixer until well combined.
  • Grease and flour a 10”bundt cake pan.
  • Pour the batter into the prepared pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • For the glaze, melt the butter and sugar together in a small saucepan over medium heat for 3-4 minutes. Don’t let it boil, just heat it well and stir often. Mix in the Kahlua.
  • Use a toothpick to poke holes into the top of the cake while it is still hot and in the pan.
  • Slowly drizzle the glaze over the cake and allow it to soak in.
  • Allow the cake to cool for 5-10 minutes in the pan.
  • Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
  • Turn the cake out onto a cake plate to serve.
  • Store any remaining cake in an airtight container at room temperature.

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