White wine cake recipe – My Winespill

This cake is totally addictive, it’s beautiful, ultra-moist, and so easy!

Vegetarian, Serves 12

Cake INGREDIENTS

• 1 (15.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1/4 cup white 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 eggs
• cooking spray

Glaze INGREDIENTS

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

Directions

1. 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.
2. Whisk cake mix, pudding mix, 1/4 cup white 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.
4. Pour batter into prepared pan.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
6. Cool cake in pan on a wire rack, about 1 hour.
7. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven.
8. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes.
9. Spoon 1/2 the glaze over cake while cake is still warm.
10. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake.
11. Allow cake to absorb glaze, about 15 minutes.
12. Dust cake with confectioners’ sugar.