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Momma's Wine Cake

"This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!"
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servings 384 cals
Original recipe yields 12 servings (1 -10 inch bundt cake)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
  4. Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

Nutrition Facts

Per Serving: 384 calories; 20.2 g fat; 44.7 g carbohydrates; 4 g protein; 62 mg cholesterol; 475 mg sodium. Full nutrition

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Read all reviews 109
  1. 132 Ratings

Most helpful positive review

8/2/2000 This is a great recipe!!! I have been making this cake since Mar-99 and I get requests all the time for it again and again. It works as a bundt, layer, or even a sheet cake! I'...

Most helpful critical review

followed this exactly. It was very easy but that was it.

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8/2/2000 This is a great recipe!!! I have been making this cake since Mar-99 and I get requests all the time for it again and again. It works as a bundt, layer, or even a sheet cake! I'...

Delicious! Used ultra moist yellow cake mix, as someone suggested. Also cut down the nutmeg to 3/4 teaspoon and 1/4-1/2 cinnamon. Also used Pam first in Bundt pan, then buttered it and dusted p...

A cake with that caught my eye! Ok, let me start by saying I love to make my own cakes from scratch, however...this bundt cake was fantastic with a little semi-homemade kick! The ca...

This cake is by far one of the best cakes I've made in a while. My husband asked me to make a cake for his mom's birthday (no pressure) and he loved this cake. He is the biggest critic when it c...

This is a very tasty cake, let the cake sit, it needs hours or preferably overnight, before it's at it's best. The bake time was perfect. I really liked the taste of this cake, thanks so much ...

I used yellow cake mix, butterscotch pudding and cream sherry because I didn't have all the ingredients in the recipe. I also added about 1/2 tsp of ground cloves. Delicious!!! I will definitely...

This cake was so moist. I made it for my friend's birthday, and everyone loved it. I used 1 1/2 tsp of nutmeg, and I thought 1tsp would have been enough. I used two 9-inch round pans instead of ...

OMG! Quick, go make this cake! Don't bother to read anymore reviews...this is THE one!! Make it exactly, don't make any changes and just eat it. Eat it straight from the cake pan, I won't tell.

My mother-in-law used to make "wine cake" often, for special occasions or Sunday get togethers. There were never leftovers. I wanted to know how she made it, but it was a family secret not to b...