White Wine Pound Cake

Ingredients

• cooking spray , such as Pam®
• 1 package yellow cake mix , 15.25 ounce
• 1 package instant vanilla pudding mix , 3 ounce
• 0.25 cups white sugar
• 0.25 cups brown sugar
• 2 teaspoons ground cinnamon
• 0.75 cups vegetable oil
• 0.75 cups water
• 0.5 cups white wine
• 4 eggs

Instructions

1. 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. 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. 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. 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. 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.