Crack Cake with Smoked Berry Sauce

Cook Time

90 mins

Cooking Method






Prep Time

20 mins




12 oz Blackberries

18 oz Blueberries, Fresh

1/4 cup Brown Sugar

2 tsp Cinnamon, Ground

4 Eggs

2 tbsp Flour

1 3/4 cup Granulated Sugar

1 Lemon, juice & zest

1/2 cup Unsalted Butter

3.4 ounce box Vanilla Instant Pudding Mix 

3/4 cup Vegetable Oil

3/4 cup Water

1 cup White Wine

1 box Yellow Cake Mix

Cooking Instructions

This epic Crack Cake with Smoked Berry Sauce will change the way you bake! The moist yellow cake gets its addicting flavor from the addition of white wine, a dash of cinnamon, and some wood-fired flavor. The cake layers are baked right on the Platinum Series Lockhart Grill, while the berries are smoked in the upper chamber. For extra moisture, soak the layers in a white wine butter glaze, then top the whole thing off with the tart and smoky berry sauce.  

To Make the Smoked Berry Sauce 


  • 18 oz. Blueberries 
  • 12 oz. Blackberries 
  • ½ cup Granulated Sugar 
  • 1 Lemon, juice & zest 
  • ¼ cup White Wine 

To Make the Glaze 


  • ½ cup butter, unsalted 
  • 1 cup granulated sugar 
  • ¼ cup white wine 

To Make the Cake 


  • 2 T butter 
  • 2 T flour 
  • 1 box yellow cake mix 
  • ¼ cup brown sugar 
  • ¼ cup granulated sugar 
  • 3.4 oz. box vanilla instant pudding mix  
  • 2 tsp cinnamon, ground 
  • 4 eggs 
  • ¾ cup water 
  • ¾ cup vegetable oil, or other neutral oil 
  • ½ cup white wine 

Wood Pellet Recommendation 

The sweet and tart flavors of Apple, Maple, and Cherry Hardwoods will make this recipe sing, so we recommend our Pit Boss Fruit Blend Wood Pellets.

  1. Fire up your Pit Boss Platinum Series Lockhart Grill and set to Smoke mode. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Place blueberries and blackberries on a sheet tray, then transfer to upper shelf of smoking cabinet. Make sure that the sear slide and side dampers are open, then increase temperature to 375°F, to ensure the cabinet maintains temperature between 225° F and 250° F. Smoke for 30 to 45 minutes.
  3. Place cast iron skillet on grill grate. Add sugar, lemon juice and zest, and wine to skillet.  Stir with a wooden spoon until sugar dissolves, then add berries from smoking cabinet.
  4. Simmer berries for 15 minutes, then remove sauce from grill to cool.
  5. While berries are smoking, prepare cake pans and batter. Grease and flour 2 - 9-inch round cake pans. Set aside.
  6. In a large mixing bowl, combine cake mix, brown sugar, granulated sugar, pudding mix, cinnamon, eggs, water, oil, and white wine. Using a hand mixer, mix on low speed for 1 minute, then slowly increase mixing speed to high, and beat an additional 2 to 3 minutes, or until batter is smooth.
  7. Evenly distribute batter among cake pans, then place pans on grill shelf and bake at 350° F, for 25 to 30 minutes, or until a toothpick inserted comes out clean. Remove from grill and set aside to cool slightly.
  8. While cake is cooling, prepare glaze. Melt butter with sugar in a sauce pot on the grill.  Stir for 3 minutes, then add wine.  Remove from grill and set aside.
  9. Turn out cake onto a sheet tray lined with parchment. Use a toothpick to poke holes in the cake, then slowly pour hot glaze over cake.
  10. Spread half of smoked berry sauce on top of one layer, then place second cake layer on top. Pour additional sauce on top of cake and dust with powdered sugar, if desired. Serve warm, or room temperature.

Special Tools

  • 9" Round Cake Pans
  • Cast Iron Skillet
  • Hand Mixer
  • Large Mixing Bowl
  • Metal baking sheet
  • Parchment Paper
  • Sauce Pot
  • Toothpicks

Bigger. Hotter. Heavier. Tip

Serve with coffee for a sweet and delicious breakfast treat.

Diet Info

  • Flexible Dieting

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