Rating: 4.68 stars
37 Ratings
  • 5 star values: 29
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Fantastic moist bundt cake infused with sherry wine.

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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

412 calories; protein 4.1g; carbohydrates 52.8g; fat 20.6g; cholesterol 62.9mg; sodium 514mg. Full Nutrition
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Reviews (37)

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
(32)

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)
37 Ratings
  • 5 star values: 29
  • 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
(32)
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
(5)
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
01/10/2021
I've made this recipe dozens of times now and it's become an old standby favorite in my house. It's reliable for something super easy to put together that yields a delicious moist result with a touch of sophistication. You can treat it like a "dump cake" the way the recipe is written and get good results, but having made it many times, I have made some easy modifications that take it to the next level without adding significant work: Use butter instead of oil to butter and "flour" the pan with the cocoa-cinnamon-sugar mix Use 1.5 sticks room temp butter instead of oil Cream the room temp butter with the vanilla pudding mix, as if you were creaming together butter and sugar Scrape the bowl and add each room temp egg one at a time until just incorporated Scrape and add the dry cake mix and stir together Add 3/4 cups of Harvey's Bristol Cream sherry (you can experiment with other sherries, but Harvey's gives consistent, excellent results) and stir to incorporate Using a microplane or grater, grate a teaspoon of fresh nutmeg into the batter and stir in The batter may be a little "shaggier" than if you use the oil+dump method, so you will have to sort of scoop it into the pan; scoop half of it in, add most of the remaining cocoa-cinnamon-sugar mix in a layer, then scoop in the rest of the batter and smooth the top a bit with a spatula and finish with a little sprinkle of the last bit of sugar mix on the top Bake in the oven at just under 350° F if possible, like 345°, for 40–45 m 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)