Name: White Wine Pound Cake
Prep time: 20 min
Cook time: 65 min
Total time: 160 min
Ingredients: 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

Cook Time: 65 minutes

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
cup white sugar
cup brown sugar
2 teaspoons ground cinnamon
cup vegetable oil
cup water
cup white wine
4 eggs

For the Glaze:

cup white sugar
cup butter
cup white wine
1 tablespoon confectioners' sugar, or as needed

Directions

Preheat the oven to 325F (165C). Lightly grease a fluted tube pan (such as a Bundt pan) with cooking spray and dust it with flour to ensure easy removal of the cake later.
In a large mixing bowl, whisk together the cake mix, vanilla pudding mix, cup of white sugar, brown sugar, and cinnamon.
Add the vegetable oil, water, cup white wine, and eggs to the dry ingredients. Use an electric mixer to beat everything together until the batter is smooth and well combined.
Pour the batter into the prepared pan, making sure it's evenly spread.
Place the pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 1 hour, then carefully invert the cake onto a cake plate.
While the cake is cooling, prepare the glaze: In a small saucepan, combine the cup of white sugar, butter, and cup white wine. Cook over medium heat, stirring constantly, until the sugar dissolves and the butter is melted, about 3 to 5 minutes.
Spoon half of the glaze over the cake while it's still warm to allow it to soak in.
Once the cake has cooled completely, spoon the remaining glaze over the top of the cake. Let the cake absorb the glaze for about 15 minutes.
Finish by dusting the cake with confectioners' sugar before serving.

Cook's Note

For the best results, choose an inexpensive white wine, as the quality of wine does not significantly affect the flavor of the cake. You may also use a cake mix that calls for oil instead of butter, depending on your preference.

Nutrition Facts (per serving)

Nutrition	Amount per Serving
Calories	446
Total Fat	23g
Saturated Fat	6g
Cholesterol	73mg
Sodium	407mg
Total Carbohydrate	54g
Dietary Fiber	1g
Total Sugars	40g
Protein	4g
Calcium	69mg
Iron	1mg
Potassium	73mg

Servings per Recipe: 12

Comments

John Lopez

06/25/2023 07:20:54 AM

This cake was a bit too sweet and cinnamon-heavy for our liking, but it was incredibly moist from the glaze and simple to prepare. I found myself longing for the buttery flavor that is usually associated with a pound cake. Although I included wine in both the cake and the glaze, the taste didn't come through at all. Perhaps this is why the recipe author suggested using the cheapest white wine available (which I didn't do). Thanks, Donnasa.

Lisa Jones

10/13/2022 05:14:24 AM

My husband declared that this is one of the best dishes I have ever prepared, lol! It was absolutely delicious! The only change I made was adding about half a cup of chopped pecans. It turned out to be pure perfection! This will now be my new go-to dessert choice!