Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit.

Recipe Summary test

prep:
20 mins
cook:
1 hr 5 mins
additional:
1 hr 15 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • 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.

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  • Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.

  • Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.

  • Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

Cook's Note:

Buy the cheapest white wine you can find at the grocery store. It does not matter what kind of white wine you use.

Use a cake mix that calls for oil in the batter rather than butter.

Nutrition Facts

446 calories; protein 3.8g; carbohydrates 54.2g; fat 23.4g; cholesterol 72.9mg; sodium 407.3mg. Full Nutrition
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Reviews (7)

10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2014
This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you typically expect in a pound cake. I added the wine to the cake and the glaze, but I couldn't taste it at all. Maybe that's why the recipe submitter said to use the cheapest white wine you can find (but I didn't). Thanks Donnasa. Read More
(9)
Rating: 5 stars
04/12/2016
This is my new GO TO dessert! I have made 4 of them in the last 2 weeks, and every single time EVERYONE wants the recipe! I even had one friend whose husband hid it in the laundry room so their children didn't eat it all! I made one change, not a big one, and I don't know if it makes a difference, but when I put the cake in the oven, I also put in a baking dish with water. My cakes have come out SUPER moist every time! Thank you for such a Fantastic Recipe! It's being passed around Huntsville, and I expect in a few months it will be made all over the states! Read More
(3)
Rating: 5 stars
10/28/2019
I made this pound cake and it was fantastic. instead of white wine i used iced wine. I finished my plate in less than a second. it s sweet but not to sweet. you can really taste the wine in the cake. loved it. thank you! Read More
(1)
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Rating: 5 stars
03/29/2020
Oh. My. Gosh. If I ever made any baking mistakes in my almost 70 years of life, this makes up for them all. My husband and I both had TWO pieces each tasting it for the very first time. And we don’t eat a lot of sweets, normally! I used white Zinfandel. If having to be confined during the pandemic means experiencing mouthgasms like we just did, well... let’s just say the stress has been relieved a little. Read More
(1)
Rating: 5 stars
12/05/2020
My grandson loves sweets, but is picky about cake...no fruit, no nuts, no coconut etc. He ate a quarter of this cake in one sitting! We all liked it very much - you can cut back a bit on the sugar, and I added even more cinnamon because we love it! It stayed moist for several days and fresh tasting. Read More
Rating: 5 stars
12/13/2018
The best potluck cake ever very addictive! Read More
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Rating: 5 stars
11/18/2018
It was great 5 STARS...I made it using a gluten free yellow cake mix. People raved about it!! Read More
Rating: 5 stars
08/12/2020
I made this cake with almond roca wine and it was the best cake I have ever made. The people I work with loved it. I made it with both yellow and chocolate cake mix. I have had everyone that tried it begging it for again. Sadly you cannot buy almond roca wine anymore but am going to try it with Baileys Irish Cream Read More