Yup. Another bundt cake.
I have to confess, I’m a little bit obsessed with the bundt cake lately. I think it’s because they’re way easy. There are no layers, no lug-out-the-KitchenAid frostings, no fuss. And right now, I’m all about no-fuss.
What is it about this time of year? It’s SOOOOO busy. The end of the school year, dance recitals, Easter, birthdays, graduations, weddings, etc. etc. etc. etc. etc. ETC.
SO busy.
And truth be told, all I want to do right now is be outside in the beautiful weather, working on my yard and soaking it all in. That, combined with the fact that I haven’t had a day off work in six months (!!) is enough to have me looking for and totally embracing the simple things in life.
Oh, and wine too.
Ahem.
So, this cake – it’s easy, it’s SO DEEElish, and yeah, it has some wine in it. Wine and cinnamon, actually. Weird, eh?
It’s weird in a good way, though. I have never had another cake like it. It’s light, super moist and very, very flavorful. It’s a bit spicy thanks to the cinnamon and brown sugar, and the crispy sugar-glaze coating is extra fabulous.
Thanks to the sugary glaze, it can be a little tricky to get out of the pan (mine stuck just a little, as you can see in the picture) but you won’t care one little bit.
I hope you love it. Enjoy!
- 1 box french vanilla cake mix
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 box (3.4oz) instant vanilla pudding mix
- 2 teaspoons cinnamon
- 4 eggs
- ¾ cup water
- ¾ cup vegetable oil
- ½ cup sweet white wine
- 2 Tablespoons flour
- 2 Tablespoons melted butter
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup white wine
- Preheat oven to 350 degrees (F).
- In a small measuring cup, melt 2 Tablespoons of butter in the microwave.
- Add the flour to the melted butter, and whisk together until smooth.
- Using a pastry brush, generously coat the inside of a bundt pan with the butter/flour mixture. Set aside.
- In a large bowl, combine all cake ingredients (cake mix, sugars, water, oil, cinnamon, wine, eggs and pudding mix.)
- Beat with an electric mixer until fully incorporated, about 2 minutes.
- Pour batter into prepared bundt pan.
- Bake for 55 minutes, or until a cake-tester comes out clean.
- While the cake is baking, prepare the glaze.
- In a heavy-bottomed saucepan over medium heat, melt the butter.
- Add the sugar and wine to melted butter, and stir continuously until sugar has dissolved. Set aside.
- Take cake out of oven and place on a wire rack.
- Immediately pour all of the glaze over the hot cake.
- Allow to cool, then invert cake onto a serving plate, and enjoy!
Not weird at all, love the flavor combination in this and hoping I can convince my wife to make this, since she’s way better at these than I am. So great!
Do you have a recommendation on the wine? You mention sweet white wine then in the glaze it is just white wine. Can one assume same wine?
I used a sweet pear wine for both. The sweeter the better. 🙂 Worked out great for me because I don’t actually like to DRINK sweet wine, so this was a great use for it!
Thanks, that is a big help.
Okay, the batter tastes great. I was able to find a sweet reisling but no luck on French Vanilla Cake Mix. I used white cake and used the whole eggs and 1 tsp of vanilla. I hope I understood that when the cake comes out, the cake is NOT out of the pan when you pour the glaze on. It doesn’t specifically say to remove the cake (which would be really hard to do right out of the oven). I trust that I interpreted it correctly. Once it cooks in the pan (all glazed) it gets inverted and nothing sticks to the pan. I used the Pam baking spray, which I have had pretty good luck with. It is going to wow the crowd. I can’t believe I have to wait til 6:30 tonight to try it.
This looks delicious! Any cake with booze in it has to be good. 🙂 I just stumbled upon your blog today and I love it, I hope you continue to post.