On a buffet table or in a picnic basket during the holidays, this straightforward cake is ideal! And the aroma that emanates from your oven while baking will astound you! When baked, the alcohol is gone, leaving only the flavor. Since more than 20 years ago, our family has requested this cake for birthdays because it is so moist.
| Servings: | 12 |
| Yield: | 1 to 10 – inch bundt cake |
Ingredients
- 1 (18.25 ounce) package moist white cake mix
- 1 (5 ounce) package instant vanilla pudding mix
- 1 teaspoon ground nutmeg
- ¾ cup vegetable oil
- ¾ cup white wine
- 4 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
- Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that “white stuff” on the outside of your baked cake which makes for a prettier cake.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 475 mg |
| Sugars | 32 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is a wonderful recipe. I made it in California in the early 50s and loved it. So great to find it again. THANK YOU.
YES! This was delicious. I used a spiced white wine and the flavors were perfect for a cake. Dusted the bundt pan with cinnamon and sugar. Added a basic vanilla glaze. The cake was very moist and nobody would ever guess it started with a mix.
It’s my grandchildren’s favorite cake! The one they all ask for for their birthday.
It’s a good base, but definitely needs a wine glaze. It needs more wine flavor. As is, it’s a little bland.
This is a wonderful cake! I made it for my husband and me and it didn’t last long. The only change I made was to use a half teaspoon of nutmeg and a half teaspoon of cinnamon. I found that one bottle out of a wine four pack was exactly 3/4 cup of wine. I used Pinot Grigio and it gave the cake a delicious flavor.I didn’t have a Bundt pain, so I used a 9*13 pan and baked it for 45 minutes. When the cake was slightly cool, a poured a glaze of powdered sugar, milk and lemon over the top of the cake. The light citrus taste of the glaze added nicely to the taste of the cake. I can’t wait to make the cake for a family get together next month.
Very surprising how much everyone liked it! I usually bake from scratch but was in a hurry and wanted something easy. I made it in a bundt ring using French Vanilla cake mix with vanilla pudding and a muscato wine the first time, dusting it with vanilla sugar. The second time I used a Lemon cake mix and didn’t enjoy it nearly as much. The original recipe was perfect!
Very surprising how much everyone liked it! I usually bake from scratch but was in a hurry and wanted something easy. I made it in a bundt ring using French Vanilla cake mix with vanilla pudding and a muscato wine the first time, dusting it with vanilla sugar. The second time I used a Lemon cake mix and didn’t enjoy it nearly as much. The original recipe was perfect!
This was a wonderful cake! After reading the reviews I made changes in regards to the applesauce and cinnamon. Also dusted the side with cinnamon and sugar. Does it matter what size bundt pan you use?
Moist, delicious, simple, and versatile — any cake mix/pudding flavor combo you can dream up (and they’ll all be great). Oft-requested, outstanding cake.
I made this for an office birthday and everyone loved it. I used some leftover prosecco that was several days old and therefore flat- it was great! I did not have nutmeg so used cardamom and a little cinnamon. I dusted the greased bundt pan with cinnamon sugar as suggested. Everyone raved about how moist and delicious this cake was! I served it with wine soaked strawberries (used up the prosecco) from a recipe on this site- excellent!
It is really a winner. I used chardonnay from a box since I didn’t want to buy a bottle. I did cut the nutmeg to half following one of the suggestions from a review however, next time I will not use it, I’m just not a fan of nutmeg.
Great recipe! I made it “as instructed”, although the I used a 9 x 13 pan, as I was taking it to a BBQ and wanted a cover on it. I used a Chardonnay wine. After greasing pan, I “floured” it with the cinnamon and sugar mixture instead of flour, and when cake cooled, I sprinkled powdered sugar over the top. Moist and delicious!
I didn’t care for this cake recipe. My sister and her family loved it tho. They said it was very moist and had just the right amount of a nutmeg flavor.
made this for our ladies night and they loved it!!
This came out really good! I used a chardonnay, but I think I might try a merit next time, see what the difference is. I did drizzle it with a vanilla glaze as well and that made it nice and moist.
I made it according to directions and no one, including myself cared for it. We used whipped cream for topping & that made it ok to eat, but basically I will not be making this again.
It was good but felt like it was missing that something special… Can’t put my finger on it. I drizzled a cream cheese icing over it which was yummy.
All I can say is “WOW!”! Best cake I ever made. I used a sweet red table wine and pistachio pudding which is what I had on hand. Made it as directed otherwise. Throw it in a sugar lined bundt pan, poked holes in it when done and drizzled a powdered sugar and 1/2 and 1/2 glaze on top.
Love this old fashioned cake. I made for a wine tasting just how described except replaced white cake mix with yellow cake mix which I feel makes for a richer taste. Next time I will add a full cup of wine & additional 1/4 teaspoon of nutmeg for more enhanced flavor. Everyone raved about this cake & I love it as it is not super sweet . For a finishing touch, I mixed some powdered sugar with a small amount of ground nutmeg and dusted it on top of the cake.
Make this cake for a bake sale at work and it sold out quickly!!! People thought it was home made!!!! Quick and easy and great when you don’t have the time or skill to make something harder…..
The stars are for the recipe potential, b/c mine did turn out good, it’s just that I couldn’t get past the alcohol. Word to the wise…or just those that have more common sense: only a limited amount of the alcohol bakes off. So let’s just say someone made the recipe with moonshine (no judging, but that’s what I had in the house)…it’s like taking cake shots, folks. In fact, I should go to the local college and sell these to the frats.