Ingredients
For the Cake
1 box yellow cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
4 large eggs
1 cup water
1/2 cup vegetable oil
1/2 cup white wine (Chardonnay or Pinot Grigio works best)
For the Glaze:
1 stick (1/2 cup) unsalted butter
1 cup granulated sugar
1/4 cup white wine
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
Mix all the cake ingredients in a large bowl. Beat on medium speed for about 2 minutes, until smooth.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick comes out clean.
Prepare the glaze in the last 10 minutes of baking. In a small saucepan, melt the butter. Stir in sugar and wine. Cook over medium heat until sugar dissolves completely.
Remove the cake from the oven. While it’s still in the pan, poke holes all over with a skewer or fork.
Pour the hot glaze slowly over the cake, letting it soak in.
Cool the cake in the pan for about 20 minutes, then invert onto a serving plate.