Pooter's Wine Cake

Pooter's Wine Cake

13 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  SharonTorres

“A moist and easy cake that is better next day, if it last that long.”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.

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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.



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 wonderfully, 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!



I took this to share at work and it was eaten up immediately. Everyone commented on how they liked the unusual flavor. Will definately make again.

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Amount Per Serving (16 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 423 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Amaretto Cake


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Root Beer Float Cake I