Clay's Sherry  Wine Cake

Clay's Sherry Wine Cake


"This cake has a delicious flavor and a delightful presentation. Nobody will ever guess how easy it is to make."

Ingredients {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
  3. Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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Reviews 3

  1. 3 Ratings


Wonderful!!!!! Got a similar recipe from a friend, but without the nuts. Also, if you mix some powdered sugar and cream sherry together (to desired consistency), poke holes in top of cake and pour mixture over top, and let the mixture absorb, it’s wonderful. It makes the cake SO moist and delicious. It's a MUST try recipe. It doesn't look as good as it tastes!!! It melts in your mouth it's so good. You can also use apple sauce in place of the oil and its VERY moist and semi-diet friendly. YUMMY!


OMG! Who knew adding cream sherry to a cake mix could be so delicious??!! I happened to have everything I needed for this, including some cream sherry someone had given to us a long time ago. Well, it still tasted ok, so I decided to go for it! Boy, am I glad I did. This makes a seriously delicious cake!! I was concerned with the amount of liquid in this recipe and after comparing it to other wine cakes, I decided to cut the water by half. It baked up beautifully in 43 minutes in my oven. I also took the suggestion of another reviewer and made a glaze with some powdered sugar and cream sherry, which was a nice addition. I was really impressed with this cake and will definitely make it again!


Too heavy / didn't rise. I made this recipe twice and both times it was very disappointing. My mom made a wine cake when I was a child, and I don't have the recipe, but this was probably similar, with the pudding mix and cream sherry. Seems like too much oil in the recipe, though.