White Wine Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 (3.4 ounce vanilla instant pudding mix
  • 1 Cake mix, yellow
  • 2 tsp Cinnamon
  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 1 1/8 cup White wine

Found on passthechallah.com

Ingredients

• 1 yellow cake mix
• 1 (3.4 ounce) vanilla instant pudding mix
• ¾ cup white wine
• ¾ cup vegetable oil
• 4 eggs
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• For the glaze:
• ⅔ cup sugar
• ¼ cup butter (or margarine)
• ⅓ cup white wine

Directions

• Preheat oven to 325 degrees. Prepare Bundt pan by spraying with baking spray with flour (I use Pam baking spray) or buttering and dusting with flour. Set aside.
• In a large bowl, combine yellow cake mix, vanilla pudding, white wine, vegetable oil, eggs, cinnamon, and vanilla. Mix with an electric mixer for 2 minutes, until the batter is completely smooth.
• Pour batter into greased Bundt pan and bake for 55 minutes, or until the cake springs back when touched.
• minutes before the cake is done, make the glaze: Melt the sugar and butter (or margarine) in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes, stirring constantly. Remove from heat and add the white wine.
• When the cake comes out of the oven, poke holes in the bottom of the cake with a toothpick. Pour the glaze evenly over the cake. Let sit for 10 minutes.
• After 10 minutes, remove the cake from the pan by inverting onto a plate or serving platter. Enjoy!