White Wine Pound Cake

White Wine Pound Cake

White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
446 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
White Wine Pound Cake
White Wine Pound Cake

Ingredients

  • 2 teaspoons ground cinnamon
  • 4 eggs
  • 1 (3 ounce) package instant vanilla pudding mix
  • 1 (15.25 ounce) package yellow cake mix
  • cooking spray (such as Pam®)
  • 0.25 cup butter
  • 0.75 cup water
  • 0.5 cup white sugar
  • 0.25 cup white sugar
  • 0.25 cup white wine
  • 0.5 cup white wine
  • 0.25 cup brown sugar
  • 0.75 cup vegetable oil
  • 1 tablespoon confectioners' sugar, or as needed

Categories

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