“A moist and easy cake that is better next day, if it last that long.” - by SharonTorres
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch Bundt pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.
Nutrition
Amount Per Serving (16 total)
- Calories
- 291 cal
- 15%
- Fat
- 15.3 g
- 24%
- Carbs
- 35.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"This is a very good recipe. I add chopped pecans to the batter, and when the cake is finished, I thin powdered sugar with sherry and it makes a wonderful frosting...." See more"
Sara
"I've made this cake three times in the last week - all at the request of my household! The major changes I made were: 1)I didn't have yellow cake mix, so I substituted spice cake (which worked wonder..." See morefully, esp. since it's autumn) and 2) I used approx. 1/4 to 1/2 cup sherry mixed with powdered sugar for a glaze on top while it was still warm. This inevitably soaked through the cake, which made it amazingly moist and delicious!"
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