Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or non-stick spray.

In a large mixing bowl, combine the yellow cake mix, instant French vanilla pudding mix, ground cinnamon, brown sugar, and granulated white sugar. Mix until well combined.

Add the eggs, vegetable oil, water, and white wine to the dry ingredients. Mix until smooth and no lumps remain, but be careful not to overmix.

If desired, fold in the chopped pecans until evenly distributed throughout the batter.

Pour the batter into the prepared bundt pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the glaze. Melt one stick of butter in a saucepan over medium heat. Once melted, stir in 1 cup of sugar and 1/4 cup of white wine. Cook for 4-5 minutes, or until the sugar has dissolved and the glaze has slightly thickened.

As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the surface. Pour the warm glaze evenly over the hot cake, allowing it to soak in.

Let the cake cool in the pan for approximately 10 to 15 minutes.

Carefully invert the cake onto a serving platter or cake stand. Gently tap the bottom of the pan to release the cake, if needed.

Serve the crack cake warm or at room temperature, and enjoy its irresistible gooey texture and delicious flavor.