This White Wine Bundt Cake may not look like much from these photos, but I promise you it taste AMAZING!! It is so moist and delicious. I could have a piece for breakfast, lunch and dinner!!
This is one of those cakes that is perfect to serve for a baby shower, brunch, bring over to the new neighbors or any occasion that you want a little something sweet. Every time I have made it, people want to know what the heck is in it and how can they get the recipe! Everyone is shocked when they find out it is made from a box of yellow cake mix!
Try it, I promise you won’t be disappointed!
WHITE WINE BUNDT CAKE
1 box Duncan Hines Golden Butter Cake Mix
1 cup chopped pecans
1 (3.4-oz) pkg vanilla instant pudding mix
½ cup water
1/2 cup vegetable oil
½ cup white wine (any type works but Chardonnay is best)
4 eggs at room tempature
¼ cup light brown sugar
2 tsp cinnamon (or to taste)
Grease Bundt pan with lots of Pam (or Bakers Secret works best). Sprinkle pecans on bottom of pan. Mix together remaining ingredients with mixer and pour evenly in pan on top of pecans. Bake in a pre-heated 325°oven for 50 min to 1 hour or until toothpick comes out clean. Remove from oven and place on a damp dish towel. Poke holes in the cake with a toothpick so the glaze soaks in and pour 2/3 of glaze over the cake immediately.
Glaze:
1 stick butter
1 cup sugar
¼ white wine
(any type works but Chardonnay is best)
After you put cake in oven, bring butter, sugar and water to a boil for 2-3 minutes or until all sugar is dissolved. Remove from heat and add wine. Set glaze aside until cake is done. Once you remove cake from oven, using a toothpick poke holes in cake while still hot and in the pan. Pour 2/3 of the glaze over cake. Let cool before inverting onto a cake plate (15 minutes-ish). If you let it cool completely, you will never get it out of the pan! Drizzle remaining glaze over the top.
