Description
A deliciously moist bundt cake made with pudding mix and white wine, topped with a buttery glaze—this wine cake is the best crowd-pleaser for brunch or dessert.
Ingredients
1 box yellow cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
¼ cup granulated sugar
¼ cup packed brown sugar
2 teaspoons ground cinnamon
4 large eggs
¾ cup water
¾ cup vegetable oil
½ cup white wine (Chardonnay or Pinot Grigio recommended)
For the Glaze:
1 stick (½ cup) unsalted butter
1 cup granulated sugar
¼ cup white wine
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan.
Mix Dry Ingredients: In a large bowl, whisk together cake mix, pudding mix, both sugars, and cinnamon.
Add Wet Ingredients: Add eggs, water, oil, and ½ cup white wine. Mix until well combined.
Bake: Pour batter into bundt pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Make Glaze: While the cake bakes, melt butter in a saucepan. Stir in sugar and ¼ cup wine. Cook until sugar dissolves.
Glaze Cake: When the cake is done, poke holes in it while still in the pan. Slowly pour warm glaze over top.
Cool and Invert: Let cake soak and cool for 15 minutes, then invert onto a serving plate.
Notes
Substitute wine with apple juice or white grape juice for a non-alcoholic version.
Add nuts, chocolate chips, or a pinch of nutmeg for variations.
This cake tastes even better the next day and freezes beautifully in slices.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
