Sherry Bundt Cake Recipe -
Sherry Bundt Cake Recipe

Sherry Bundt Cake

Recipe by  

"Fantastic moist bundt cake infused with sherry wine."

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Ingredients Edit and Save

Original recipe makes 1 10-inch bundt Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
  2. In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent and easy recipe. Followed it almost exactly except I ended up using only about half the cinnamon/sugar mixture (I used very little on the top). If you gently mix the cinnamon layer slightly with a knife (after pouring the 2nd layer of batter on), in makes a lovely cinnamon swirl instead of just a line going across the middle of the cake- just don't overmix it. Preparing the cake pan with the cinnamon mixture made for a very nice, light sugary crust. I sprinkled powdered sugar over the top just for looks. The inside was very tender, had excellent non-overpowering flavor and was delicious! Got rave reviews from the husband. Thanks for the recipe Jo!

Most Helpful Critical Review
Sep 08, 2009

I made this exactly by the recipe. It was only ok. It was very moist, but we thought it had a bit of a sour aftertaste. I will not make it again.


29 Ratings

May 28, 2003

This was a simple and deliciuos recipe! I added a layer of Apple Pie Filling in the center between the cinnamon mixture. I will definitely make this for parties and summer get- togethers. Thanks!

Jan 19, 2010

Followed recipe almost exactly, only omitting half the nutmeg and adding 3/4 cup chopped pecans. The cake was good. Though I enjoyed the sugar/cinnamon/cocoa topping, I would have preferred a glaze.

Nov 26, 2004

Gorgeous, incredibly delicious and moist. I used yellow cake mix with pudding AND the extra pudding box. Just made it moister. I also used for the glaze powdered sugar moistened with the sherry, for extra punch. A huge hit at Thanksgiving yesterday.

May 09, 2007

Delicious! I made my mix from scratch, increased the sherry by 1/4 cup and decreased the oil by 1/4 cup, used a 6 oz. pudding, and added some pecans I had laying around (great addition). Very tasty and moist. I wanted to make a sherry glaze but I also wanted to keep it light...still good!

Feb 24, 2006

This was great! I didn't have any nutmeg so I used an extra tablespoon of cinnamon. I also left out the cocoa and added 1c of pecans. Loved it!

May 06, 2009

I was given this same recipe years ago by a lady I worked with in Old Town, Albuquerque, NM but she added a glaze which was 1 cup powder sugar, 1TBL spoon milk, and 1tsp butter flavoring, then drizzle on top. Very good!


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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