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White Wine Cake baked in a Bundt pan with Chardonnay or Sauvignon Blanc
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White Wine Bundt Cake or Chardonnay Cake

Chardonnay adds subtle notes of flavor to the cake.
Course Dessert
Cuisine American
Keyword Cake Mix, Chardonnay Cake, Cinnamon
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Servings 12 slices
Author Anna
Cost 5

Ingredients

  • 2 tablespoons softened butter or as much as needed to coat the pan
  • 2 tablespoons granulated sugar (brown okay too)
  • 1 teaspoon cinnamon
  • 1 box Duncan Hines yellow cake mix **
  • 1 box instant pudding mix, vanilla flavored (4 serving size box)
  • ½ teaspoon freshly ground nutmeg
  • ½ cup neutral vegetable oil
  • 3 large eggs
  • 1 cup white wine Chardonnay

Instructions

  • Preheat oven to 350 degrees F. If using a black Bundt pan, preheat to 325.
  • Grease the inside of a Bundt pan generously with softened butter.
  • Mix together the sugar and cinnamon and sprinkle it all over the inside of the pan, turning pan to coat inside completely. Pour off any extra.
  • Combine all remaining ingredients in a mixing bowl and stir just until mixed.
  • Using an electric mixer, beat for two minutes. Pour into the cinnamon-sugar coated pan.
  • Bake cake for 50 minutes or until a toothpick or some kind of wooden skewer inserted comes out clean.
  • Cool on a rack for 10 minutes. Flip from pan. 
  • Let cool completely, then serve with whipped cream and your choice of fruit.

Notes

**I used Duncan Hines because it is does not have pudding already added.