White Wine Bundt Cake

Ingredients

Cake

• 1 (15.25 ounce) box yellow cake mix*
• 1 (3 ounce) box instant vanilla pudding mix
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup white wine
• 4 large eggs

Glaze

• 1/2 cup granulated sugar
• 1/4 cup butter
• 1/4 cup white wine
• 1 tablespoon confectioners' sugar, or as needed

Instructions

1. Heat oven to 325 degrees F (165 degrees C). Spray a Bundt pan with cooking spray and lightly coat with flour**.

Cake

1. Whisk cake mix, pudding mix, 1/4 cup granulated sugar, brown sugar and cinnamon together in a bowl.
2. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
3. Bake until a wooden pick inserted in the center of the cake comes out clean, about 1 hour.
4. Immediately after removing cake from oven, prepare the Glaze.

Glaze

1. Combine 1/2 cup granulated sugar, butter and 1/4 cup white wine together in a saucepan. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
2. Let cake cool.
3. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes.
4. Dust cake with confectioners' sugar.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!