On Sunday, I made a bundt cake to share with friends. Since I have seen My Big Fat Greek Wedding approximately 42,016 times, bundt cakes always make me think of this scene…
Thankfully, my cake received a little bit better reception than poor Harry Miller’s did.
The best thing about this recipe? It’s super simple – just boxed mix with a few extras added in. Simple is good, because when I see a scratch cake recipe, I get heart palpitations. Mostly, it’s to do with the fact that I don’t like dirtying five bowls and 12 spoons to make one cake.
White Wine Bundt Cake
1 box yellow cake mix (the original recipe specified to use Duncan Hines, but I’m a rebel and used Betty Crocker)
3/4 cup vegetable oil
1 small box vanilla instant pudding (3.4 oz.)
3/4 cup water
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup sugar
2 tsp. cinnamon
Combine all ingredients, mixing well. Pour into a greased bundt cake pan, and bake at 350 degrees for 50 minutes.
1 stick unsalted butter
1 cup sugar
1/4 cup water
1/4 cup white wine
In a small saucepan, combine butter, sugar, and water. Bring to a boil and let simmer for 2 minutes. Remove from heat and add white wine. Drizzle over cooled cake.