White Wine Cake

Angela (Grammy) Derby


I heard about this cake over the years, but never had the opportunity to try it...so glad I finely did. This semi-homemade cake is fantastic! The alcohol bakes off and leaves just the hint of wine flavor. It's very moist and has been a favorite since my first taste! "Your family and friends will devour this cake...and then ask for more!

☆☆☆☆☆ 0 votes



1 box
ultra-moist yellow cake mix
1 (5oz) pkg
instant vanilla pudding mix
1 tsp
ground nutmeg
1/4 tsp
ground cinnamon
3/4 c
vegetable oil
3/4 c
white wine


1/2 c
white sugar
1/4 c
butter, melted
1/4 c
white wine
1 Tbsp
confectioners' sugar, or as needed


1Preheat oven to 350'F. Spray 10" bundt pan with cooking spray and dust with flour.
2In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. Beat 5 minutes with electric mixer.
3Pour into greased pan and bake at 350'F. 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 onto wire rack. Let cool completely before slicing
4Here's where you get to choose your topping; glaze, cinnamon-sugar or confectioners' sugar. I like to just dust mine with the powdered sugar. Then, garnish the slice of cake with a dollop of whipped cream or dust with a little more confectioners' sugar and sliced fruit.
5Another variation I found is also worth trying. Take pecan chips (the really fine, almost powdered ones), mix those with cinnamon sugar. Then coat the inside of the Bundt pan with butter, and dust the pan with the cinnamon sugar/pecan mix. This gives the cake a wonderful crunchy coating, with the divine moist cake inside.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American