Sherry Bundt Cake

This fantastic, moist sherry Bundt cake starts with a yellow cake mix that's dressed up with vanilla pudding, a cinnamon streusel, and a hint of sherry wine.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 412 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon ground nutmeg
• 4 large eggs
• ¾ cup vegetable oil
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon ground cinnamon
• 1 (3.5 ounce) package instant vanilla pudding mix
• ¾ cup cream sherry
• 1 (15.25 ounce) package yellow cake mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10-inch Bundt cake pan.

Step 2

Make the cinnamon mixture: Mix sugar, cinnamon, and cocoa powder together in a small bowl.

Step 3

Add a few tablespoons cinnamon mixture to the oiled pan. Shake and tilt the pan to "flour" it, continuing until the sides and bottom are coated. Tap out and save any excess cinnamon mixture.

Step 4

Make the cake: Beat cake mix, oil, sherry, eggs, pudding mix, and nutmeg in a large bowl until well blended.

Step 5

Pour 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the remaining cinnamon mixture. Pour in remaining batter and sprinkle remaining cinnamon mixture over top.

Step 6

Bake in the preheated oven at 350 degrees F (175 degrees C) until a toothpick inserted into the cake comes out clean, about 45 minutes.

Step 7

Remove from the oven and let cool in pan for 10 minutes, before inverting onto a wire rack to cool completely.