It might look plain, but this cake is SO yummy!! Trust me, you have to try it. An elderly lady at my church years and years and years ago entrusted me with her famous wine cake recipe, but made me swear never to make it for a church function ’cause it was her thing, lol!
Make this cake. Bring it to the next potluck you’re invited to and make sure people try it. You’ll be a star.
- 1 box Duncan Hines deluxe yellow cake mix
- 1 (3.5 oz) box instant vanilla pudding mix
- 4 T white sugar
- 4 T brown sugar
- 2 tsp cinnamon
- 3/4 c. oil
- 3/4 c. water
- 1/2 c. white wine (cheap works just fine!)
- 4 eggs
Glaze:
- 1/4 c. white wine
- 1/2 stick butter
- 1/2 c. sugar
In a large bowl, mix the cake mix, pudding mix, sugar, brown sugar, and cinnamon together. Add remaining liquid ingredients and stir until smooth.
Pour into a greased and floured bunt pan. (I usually have too much batter for my bundt pan, so I pour some of it into a small loaf pan so that it doesn’t spill over while baking. This makes a nice little second cake to enjoy.) Bake at 325* for one hour.
Meanwhile, mix the glaze ingredients together and bring to a boil; reduce heat to medium and continue a slight boil for 3-4 min, until slightly thickened. Keep hot.
When the cake is done but still in the pan, prick holes all over the top with a toothpick. Slowly pour the glaze over the cake, allowing it to seep into the small holes (I never end up using all of the glaze). Allow the cake to sit for another hour, then turn it over onto a plate to remove it from the pan.
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.
Well I made the cake and it was great. Several of my kids are gluten-free, so I’m going to try it next with a gluten-free cake mix.
Dionne,
I’m glad it turned out well for ya 🙂
I plan on making this cake tomorrow for a church fellowship. Can you tell me if I’m to cool the cake before pouring on the frosting.
Dionne,
No, the cake will still be hot when you pour the glaze over- and it will still be in the pan. And you don’t have to prick the holds very deep, the liquid will absorb nicely throughout. Hope you enjoy it!
This does sound good. I will try it one day, if we ever get some wine. Maybe I will try it with the mandarines for the kiddies.
We know this as “Bacardi Cake” (switch the wine for Bacardi). This is a super yummy cake. You can make it the nonalcoholic way with a can of mandarin oranges. Just use the juice from the can in place of the alcohol and mix 1/2 of the oranges in the batter and use the other 1/2 on top before serving. The kids love it like this.
Mel,
That’s a nice twist to know about trying. Thanks!!! We always have mandarin oranges in the pantry 🙂