White Wine Pound Cake

White Wine Pound Cake

Donna Sallstrom 0

"I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit."
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2 h 40 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray and lightly coat with flour.
  2. Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
  4. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
  5. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.


  • Cook's Note:
  • Buy the cheapest white wine you can find at the grocery store. It does not matter what kind of white wine you use.
  • Use a cake mix that calls for oil in the batter rather than butter.



This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you ty...