Ingredients
- 1 box yellow cake mix (any brand)
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup water
- ½ cup vegetable oil
- ½ cup white wine (or substitute with milk if preferred)
For the glaze:
- 1 stick (½ cup) unsalted butter
- 1 cup granulated sugar
- ¼ cup white wine (or water/milk)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan well.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, granulated sugar, brown sugar, and cinnamon.
- Add the water, oil, and white wine. Mix with an electric mixer on medium speed for about 2–3 minutes until smooth and well combined.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, melt the butter over medium heat. Stir in the sugar and white wine and cook, stirring, until the sugar is dissolved and the mixture is smooth (do not boil).
- When the cake is done, remove it from the oven but leave it in the pan. While still warm, pour the glaze slowly over the cake so it soaks in. Let the cake sit in the pan for about 15–20 minutes to absorb the glaze fully.
- Carefully invert the cake onto a serving plate. Slice and enjoy — it’s rich, moist, and so addictive!
Let me know if you’d like a version with tips, substitutions, or serving ideas!