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Delicious wine-infused bundt cake topped with creamy butter glaze

Wine-Infused Bundt Cake with Butter Glaze

A delightful dessert that combines the richness of cake and the sophistication of wine, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Baked Goods, Dessert
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix
  • 1 packet instant vanilla pudding mix (3.4 oz)
  • 4 large eggs
  • 2 teaspoons ground cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 1/2 cup white wine Use a semi-sweet white wine for best flavor.
For the glaze
  • 1/2 cup unsalted butter Melted.
  • 1 cup white sugar
  • 1/4 cup white wine

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 10-inch bundt pan and set it aside.
  2. In a mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, ground cinnamon, white sugar, brown sugar, water, vegetable oil, and white wine. Stir until just blended.
  3. Pour the batter into the bundt pan.
Baking
  1. Bake for about 45 minutes or until a butter knife inserted in the center comes out clean.
Making the glaze
  1. In a saucepan, melt the unsalted butter. Add the white sugar and white wine, and cook over medium-high heat for around 4-5 minutes until the sugar dissolves.
  2. Poke holes in the cake and drizzle the glaze over it.
  3. Invert the cake onto a serving plate and enjoy warm.

Notes

Serve with a scoop of vanilla ice cream or fresh berries. Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.