White Wine Cake
¼ cup chopped pecans
1 box yellow cake mix ( Betty Crocker Gluten Free)
3 oz. instant vanilla pudding *
¾ cup water
¾ cup oil
2 tsp cinnamon
¼ c brown sugar
¼ c white sugar
½ c white wine
½ c margarine
1 c sugar
¼ c water
¼ c white wine
Grease and flour 10”bundt pan. (I used sugar instead of flour.)
Sprinkle nuts in the bottom of pan. Mix remaining cake ingredients with an electric mixer until well blended, about 3 minutes. Pour into pan and bake at 350 degrees. Bake for 1 hour and 10 minutes***. About 10 minutes before cake is done, begin glaze. Boil margarine, sugar, and water for 2 minutes. **** Remove from heat and then add wine. Pour half of glaze over hot cake. Let stand 10 minutes. Turn onto serving platter and pour other half of glaze over top of the cake.
Refrigerate it tastes better the 2nd day.
*You could use a pumpkin instant pudding in place of the vanilla and skip the cinnamon since it’s in the pudding.