It might not look like much, but I assure you, do NOT judge this scrumptious, moist, life-altering book (cake) by it’s cover (my pictures).
If you want to win friends and influence others, make this cake.
If you’ve dreamed of a world at peace, make this cake and give it to international leaders.
If you’d like to check “I ate an entire cake by myself in one sitting” off your bucket list, make this cake.
It’s possible I’m exaggerating, but only a little.
My friend Sally introduced me to this cake a few weeks ago, for which I shall be forever indebted. The biggest shock came when I learned it starts with a boxed mix; the biggest delight was when she shared its secret (it’s in the sauce). If you’re ever in need of an easy go-to cake, keep these ingredients on hand. You’ll be everyone’s BFF at the next potluck dinner.
Look closely–you can see how moist it is!
Sally’s Sinfully-Delicious White Wine Cake
- 1 box yellow cake mix*
- 1 (3-oz) pkg vanilla instant pudding mix
- ½ cup water
- ¾ cup vegetable oil
- ½ cup white wine*
- 4 eggs
- ¼ cup light brown sugar
- 2 tsp cinnamon (or to taste)
- ½ cup chopped pecans
Grease tube or Bundt pan*. Sprinkle pecans on bottom of pan. Mix together remaining ingredients and pour evenly in pan. Bake in a pre-heated 325°oven 1 hour.
Glaze:
- 1 stick butter (yuck on margarine)
- 1 cup sugar
- ¼ cup water
- ¼ white wine
After you put cake in oven, bring butter, sugar and water to a boil for 2-3 minutes. Remove from heat and add wine. Set glaze aside until cake is done. Once you remove cake from oven, using a toothpick poke holes in cake while still hot and in the pan. Pour 2/3 of the glaze over cake. Let cool before inverting onto a cake plate (15 minutes-ish). Drizzle remaining glaze over the top.
MOST IMPORTANT: Grab a knife. Slice a piece. Experience a Tonguegasm of Epic Proportion. Write me a thank you note.
(You’re welcome in advance.)
Baker’s notes:
- * Sally used Duncan Hines Deluxe II; I used Duncan Hines Classic Yellow. I don’t think it really matters but I’d choose a reliable brand.
- When I made it, I used Pam spray only; it stuck to the pan a little so next time I will use Crisco and flour (never Pam and flour) to prep the pan.
- * Regarding wine choice: I used a Sauvignon Blanc; I think Sally used a Chardonnay. I’d never, never, never use a “cooking” wine or White Zinfandel. Ick.
(and for those who’ve emailed, this is the Bundt pan I use.
Very similar to my rum cake…rum +butter = OH MY WORD.
PS – Duncan Hines or Pillsbury Plus pudding in the cake mix works and is even easier than two separate packages of cake box plus pudding box.
Maggie* who is wondering if she should make this because she already has a love affair with her rum cake and it would feel like she is cheating on it…
yum yum yum yum yum!
This definitely sounds good enough to make up words over!
Maggie, I wondered about the pudding-in-the-mix-already versions; OMW–I never realized there were SO many versions of yellow cake mixes! And you DID make me smile. A friend who doesn’t care for rum cake because the flavor is so strong remarked to me how this cake was “just right”…I guess a lighter version of the heartier rum? Your comment made me GRIN!! 😀
Rachel, yes ma’am….you’re a girl after my own heart–lover of yummy foods, maker-upper of words. I *like* you :).
I use Baker’s Joy to spray my Bundt pans. It already has the flour in it. Or something. I believe I’ll be taking it to our staff Christmas Gathering at the Church House next week. Reckon anyone will notice the special ingredient?? *Toungegasm*?? I need to go home and change my clothes, as I’ve spewed my coffee all over what I was wearing, thankyouverymuch!
Oh, my… cake. With wine. Perfection. (And Sauv Blanc is my fave, so that will be a natural choice for me!)
For the love of all that is good and right in this world… I want some of this!!
One of the first lessons I learned was to NEVER cook with a wine that you wouldn’t serve at your table…if it’s not good enough to drink, it’s not good enough to put in your food!
This sounds marvelous, except that I’m not a fan of wine. Is there a definite wine taste? Would a substitution of white grape juice work?
Thanks for sharing. There is no such thing as having too many awesome recipes!
I made this to serve with coffee after the children’s Christmas pageant this afternoon– it was AMAZING! Everyone declared it fabulous. (I must admit I used almonds– because that’s what I had. Still yummy!!!) Thanks for the recipe!
I am totally making this, this week, Robin!
Yum! I want to try this, but I think I will substitute 1/2 cup of sour cream for the white wine, since I have tried a number of cake recipes with sour cream, and they are always very moist and taste great!
Dana