Ingredients
15¼ oz yellow cake mix
1 box instant vanilla pudding, small
2 tsp ground cinnamon
¼ cup light brown sugar
¼ cup granulated sugar
4 large eggs, at room temperature
¾ cup vegetable oil
¾ cup water
2 tsp pure vanilla extract
½ cup white wine
½ cup salted butter
1 cup granulated sugar
¼ cup white wine
1 tbsp pure vanilla extract
Preparation
Preheat oven to 350 degrees F and grease a 10-cup Bundt Pan, set aside.
In a large bowl or in the bowl of an electric mixer fitted with a paddle attachment mix together all cake ingredients until smooth. Pour into prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake it comes out with no wet batter. Place cake on a wire rack to cool.
Immediately after the cake is done in a small pot combine all glaze ingredients and cook over medium heat for 3 to 4 minutes.
Use a skewer or thin metal piece to poke holes all over the cake. Pour the glaze on top and let the cake rest for 1 hour before placing a serving plate on top of the cake and inverting it out of the pan.
