White Wine Pound Cake

White Wine Pound Cake

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    2 h 40 m
Donnasa
Recipe by  Donnasa

“I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
  2. Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
  4. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
  5. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

Share It

Review (1)

Rate This Recipe
lutzflcat
0

lutzflcat

This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you typically expect in a pound cake. I added the wine to the cake and the glaze, but I couldn't taste it at all. Maybe that's why the recipe submitter said to use the cheapest white wine you can find (but I didn't). Thanks Donnasa.

More Reviews

Similar Recipes

Easy Chocolate Chip Pound Cake
(236)

Easy Chocolate Chip Pound Cake

No Fail Pound Cake
(126)

No Fail Pound Cake

White Chocolate Pound Cake
(46)

White Chocolate Pound Cake

Pooter's Wine Cake
(13)

Pooter's Wine Cake

Black Walnut Pound Cake
(8)

Black Walnut Pound Cake

Blueberry Yogurt Pound Cake
(7)

Blueberry Yogurt Pound Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 446 cal
  • 22%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 54.2 g
  • 17%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Chocolate Chip Pound Cake

>

next recipe:

Pistachio Cake