White Wine Cake


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The suprise ingredient of white wine adds a unique flavor to this dessert.

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  • 1/4 C. finely chopped pecans
  • 1 box reduced fat yellow cake mix
  • 1 3 oz. box vanilla instant pudding mix
  • 3/4 C. water
  • 1/4 C. canola oil
  • 1/3 C. low-fat buttermilk
  • 2 tsp. ground cinnamon
  • 1 C. egg substitute
  • 1/4 C. brown sugar
  • 1/2 C. white wine
  • Glaze frosting:
  • 2 Tbs. butter
  • 1/2 C. sugar
  • 1 Tbs. water
  • 2 Tbs. white wine

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Preheat oven to 350 degrees. Coat a 10 inch tube pan with nonstick spray. Sprinkle nuts in bottom of pan. Mix remaining cake ingredients with electric mixer until well-blended, about 3 minutes. Pour into pan and bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. About 10 minutes before cake is done, begin glaze. Boil butter, sugar and water for 2 minutes. Remove from heat and stir in wine. Pour half the glaze over the hot cake. Let stand 10 minutes. Turn out onto serving plate and pour other half of glaze over top of cake.

Yield: 16 servings

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