Velvet White Bundt Cake


  • 1/2 cup St. James Winery Velvet White Wine
  • 1 (18.25-ounce) box cake mix (yellow or white)
  • 1/2 cup chopped nuts (pecans or walnuts)
  • 1 (3.4-ounce) box vanilla instant pudding
  • 4 eggs
  • 1/2 cup cold water

Glaze Ingredients

Cake Instructions

  1. Preheat oven to 325°F. Generously grease and flour a 12 cup bundt pan.
  2. Sprinkle half the nuts in the bottom of the prepared pan.
  3. Combine cake mix, pudding, eggs, vegetable oil, water, and wine in a large bowl. Beat 2 minutes at high speed.
  4. Pour into pan. Bake for 50 to 60 minutes or until cake tests done.
  5. Remove from oven and allow to set in pan for 25 minutes for turning it out.

Glaze Instructions

  1. Combine butter, sugar, and wine in a saucepan.
  2. Bring to a boil for 1 minute and then remove from heat.
  3. Remove cake from pan and drizzle glaze slowly over cake