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White Wine Bundt Cake

White Wine Bundt 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


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


  1. Heat oven to 325 degrees F (165 degrees C). Spray a Bundt pan with cooking spray and lightly coat with flour. Or use our Pan Release, which is much better!
  2. Cake: Whisk cake mix, pudding mix, 1/4 cup granulated sugar, brown sugar and cinnamon together in a bowl.
  3. 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.
  4. Bake until a wooden pick inserted in the center of the cake comes out clean, about 1 hour.
  5. Immediately after removing cake from oven, prepare the Glaze.
  6. Glaze: 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.
  7. Let cake cool.
  8. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes.
  9. Dust cake with confectioners' sugar.