White Wine Spiced Bundt Cake with Vanilla Pudding
A moist bundt cake by sweet white wine and warm cinnamon, featuring instant vanilla pudding mix for extra richness and tender crumb. The wine infuses both the cake batter and glossy glaze, creating layers of subtle sweetness that complement the warming spice. Perfect for dinner parties, holiday gatherings, or wine-themed celebrations where you want an elegant dessert that's surprisingly approachable. The butter-flour coating ensures clean release from the bundt pan while the hot glaze soaks into the cake for maximum flavor penetration.
Ingredients
- 1 recipe white cake or 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 winemoscato or riesling1:1dietary
best flavor match
- 2 tablespoons flour
- 2 tablespoons butter, melted
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup white wine
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Melt 2 tablespoons butter in microwave in small measuring cup
- 3
Add flour to melted butter and whisk until smooth
- 4
Coat inside of bundt pan generously with butter mixture using pastry brush
- 5
Combine all cake ingredients in large bowl
- 6
Beat with electric mixer until fully incorporated, about 2 minutes
- 7
Pour batter into prepared bundt pan
- 8
Bake for 55 minutes or until cake tester comes out clean
- 9
Melt butter in heavy-bottomed saucepan over medium heat
- 10
Add sugar and wine to melted butter, stir continuously until sugar dissolves
- 11
Remove cake from oven and place on wire rack
- 12
Pour all glaze over hot cake immediately
- 13
Allow to cool, then invert onto serving plate
Tips
Use room temperature eggs for better incorporation and smoother batter texture
Pour glaze while cake is still hot to maximize absorption and flavor penetration
Cool cake completely before inverting to prevent breaking and ensure clean release
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead, store covered at room temperature
Serve at room temperature, optionally with whipped cream or vanilla ice cream
Common Mistakes
Let cake cool completely before inverting to avoid breaking
Pour glaze immediately while cake is hot to ensure proper absorption
Coat bundt pan thoroughly to prevent sticking
Substitutions
best flavor match
less sweetness
FAQ
Can I use a different type of wine?
Yes, any sweet white wine like moscato, riesling, or even champagne works well. Avoid dry wines as they may make the cake too tart.
What if I don't have a bundt pan?
You can use two 9-inch round pans or a 9x13 inch pan, but reduce baking time to 35-40 minutes and check for doneness with a toothpick.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The wine glaze helps keep it moist longer than typical cakes.