Fantastic moist bundt cake infused with sherry wine.

Jo
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.

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  • In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Nutrition Facts

411.8 calories; protein 4.1g 8% DV; carbohydrates 52.8g 17% DV; fat 20.6g 32% DV; cholesterol 62.9mg 21% DV; sodium 514mg 21% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Excellent and easy recipe. Followed it almost exactly except I ended up using only about half the cinnamon/sugar mixture (I used very little on the top). If you gently mix the cinnamon layer slightly with a knife (after pouring the 2nd layer of batter on) in makes a lovely cinnamon swirl instead of just a line going across the middle of the cake- just don't overmix it. Preparing the cake pan with the cinnamon mixture made for a very nice light sugary crust. I sprinkled powdered sugar over the top just for looks. The inside was very tender had excellent non-overpowering flavor and was delicious! Got rave reviews from the husband. Thanks for the recipe Jo! Read More
(31)

Most helpful critical review

Rating: 3 stars
09/08/2009
I made this exactly by the recipe. It was only ok. It was very moist but we thought it had a bit of a sour aftertaste. I will not make it again. Read More
(1)
35 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Excellent and easy recipe. Followed it almost exactly except I ended up using only about half the cinnamon/sugar mixture (I used very little on the top). If you gently mix the cinnamon layer slightly with a knife (after pouring the 2nd layer of batter on) in makes a lovely cinnamon swirl instead of just a line going across the middle of the cake- just don't overmix it. Preparing the cake pan with the cinnamon mixture made for a very nice light sugary crust. I sprinkled powdered sugar over the top just for looks. The inside was very tender had excellent non-overpowering flavor and was delicious! Got rave reviews from the husband. Thanks for the recipe Jo! Read More
(31)
Rating: 5 stars
05/28/2003
This was a simple and deliciuos recipe! I added a layer of Apple Pie Filling in the center between the cinnamon mixture. I will definitely make this for parties and summer get- togethers. Thanks! Read More
(20)
Rating: 4 stars
01/19/2010
Followed recipe almost exactly only omitting half the nutmeg and adding 3/4 cup chopped pecans. The cake was good. Though I enjoyed the sugar/cinnamon/cocoa topping I would have preferred a glaze. Read More
(15)
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Rating: 5 stars
11/26/2004
Gorgeous incredibly delicious and moist. I used yellow cake mix with pudding AND the extra pudding box. Just made it moister. I also used for the glaze powdered sugar moistened with the sherry for extra punch. A huge hit at Thanksgiving yesterday. Read More
(13)
Rating: 5 stars
05/09/2007
Delicious! I made my mix from scratch increased the sherry by 1/4 cup and decreased the oil by 1/4 cup used a 6 oz. pudding and added some pecans I had laying around (great addition). Very tasty and moist. I wanted to make a sherry glaze but I also wanted to keep it light...still good! Read More
(6)
Rating: 5 stars
02/24/2006
This was great! I didn't have any nutmeg so I used an extra tablespoon of cinnamon. I also left out the cocoa and added 1c of pecans. Loved it! Read More
(5)
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Rating: 5 stars
05/06/2009
I was given this same recipe years ago by a lady I worked with in Old Town Albuquerque NM but she added a glaze which was 1 cup powder sugar 1TBL spoon milk and 1tsp butter flavoring then drizzle on top. Very good! Read More
(4)
Rating: 5 stars
09/11/2007
This has a great flavor and texture on the inside but I always burned the outside. I think it was because I was using a silicone bundt cake pan? Next time I'll use a standard metal one and hopefully it will turn out perfect. Read More
(3)
Rating: 5 stars
05/03/2004
I had a bottle of Sherry in the fridge that no one wanted to drink so I put it in this and everyone enjoyed it. Read More
(3)
Rating: 3 stars
09/08/2009
I made this exactly by the recipe. It was only ok. It was very moist but we thought it had a bit of a sour aftertaste. I will not make it again. Read More
(1)