White Wine Pound Cake recipe
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Ingredients
- cooking spray (such as Pam®) 1 (15.25 ounce) package yellow cake mix 1 (3 ounce) package instant vanilla pudding mix ¼ cup white sugar ¼ cup brown sugar 2 teaspoons ground cinnamon ¾ cup vegetable oil ¾ cup water ½ cup white wine 4 eggs ½ cup white sugar ¼ cup butter ¼ cup white wine 1 tablespoon confectioners' sugar, or as needed
Nutrition Info
- 445.9 caloriescarbohydrate: 54.2 gcholesterol: 72.9 mgfat: 23.4 gfiber: 0.6 gprotein: 3.8 gsaturatedFat: 5.7 gservingSize: -sodium: 407.3 mgsugar: 39.5 gtransFat: : -unsaturatedFat: : -
Directions White Wine Pound Cake
Directions
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Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.