Ingredients
12
12 servings
- •cooking spray (such as Pam®)
- •1 (15.25 ounce) package yellow cake mix
- •1 (3 ounce) package instant vanilla pudding mix
- •0.25 cup white sugar
- •0.25 cup brown sugar
- •2 teaspoons ground cinnamon
- •0.75 cup vegetable oil
- •0.75 cup water
- •0.5 cup white wine
- •4 eggs
- •0.5 cup white sugar
- •0.25 cup butter
- •0.25 cup white wine
- •1 tablespoon confectioners' sugar, or as needed
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
- Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. 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.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
- Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. 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.
- Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.
Nutritional Facts
Per 12 servings
- Calories: 446
- Carbohydrate: 54g
- Fat: 23g
- Fiber: 1g
- Protein: 4g
- Sugar: 40g
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