Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup white wine (Chardonnay or Pinot Grigio works best)
For the Glaze:
- 1 stick (1/2 cup) unsalted butter
- 1 cup granulated sugar
- 1/4 cup white wine
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix all the cake ingredients in a large bowl. Beat on medium speed for about 2 minutes, until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Prepare the glaze in the last 10 minutes of baking. In a small saucepan, melt the butter. Stir in sugar and wine. Cook over medium heat until sugar dissolves completely.
- Remove the cake from the oven. While it’s still in the pan, poke holes all over with a skewer or fork.
- Pour the hot glaze slowly over the cake, letting it soak in.
- Cool the cake in the pan for about 20 minutes, then invert onto a serving plate.
Notes
Don’t skip the poking step. It helps the glaze soak deep into the cake for that gooey texture everyone raves about.