Momma's Wine Cake

Momma's Wine Cake

95 Reviews 15 Pics
Esther Nelson
Recipe by  Esther Nelson

“This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!”

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Adjust Servings

Original recipe yields 1 -10 inch bundt cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. 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.
  3. 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.
  4. 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.

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Reviews (95)

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8/2/2000 This is a great recipe!!! I have been making this cake since Mar-99 and I get requests all the time for it again and again. It works as a bundt, layer, or even a sheet cake! I've made it with chardonnay and chablis but really, really good with merlot!!!! Also great, plain with powdered sugar, great with fresh berries, whipped cream. I make it with a cream cheese frosting that people love. 8 oz cream cheese 1/2 cup margarine 1/2 tsp. vanilla about 4 cups powdered sugar - more or less to make creamy and smooth Mix with electric mixer for about 2 minutes AWESOME! 14-Nov-2003 Still making this cake and people love it!

Mrs. Chef Esh

Mrs. Chef Esh

A cake with that caught my eye! Ok, let me start by saying I love to make my own cakes from scratch, however...this bundt cake was fantastic with a little semi-homemade kick! The cake was so moist and flavorful! The only thing I changed with the recipe was to reduce the oil by 1/4 cup and replaced it with applesauce, and I followed other reviewers advice and dusted my bundt pan with cinnamon/sugar. I also made a cream cheese and white chocolate drizzle to go over the top...the entire cake was gone before I knew it!



Delicious! Used ultra moist yellow cake mix, as someone suggested. Also cut down the nutmeg to 3/4 teaspoon and 1/4-1/2 cinnamon. Also used Pam first in Bundt pan, then buttered it and dusted pan with cinnamon sugar. Used Chardonnay from a box -- so not the best quality, but it was FABULOUS. Will definitely make again! Later review: I've made this cake about a half dozen times since first trying it in late December. I have come across with a wonderful change. I had pecan chips (the really fine, almost powdered ones). I mixed those with cinnamon sugar. Coated the inside of the Bundt pan with butter, then dusted the pan with the cinnamon sugar/pecan mix. This gives the cake such a wonderful crunchy coating, with the divine moist cake inside. Hey, definitely worth a 15 star rating, if possible!

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Amount Per Serving (12 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 20.2 g
  • 31%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 475 mg
  • 19%

Based on a 2,000 calorie diet



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Banana Pudding Cake


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Pink Princess Cake