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Pooter's Wine Cake

Pooter's Wine Cake

"A moist and easy cake that is better next day, if it last that long."
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1 h servings 291 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

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Read all reviews 14
  1. 18 Ratings

Most helpful positive review

I've made this cake three times in the last week - all at the request of my household! The major changes I made were: 1)I didn't have yellow cake mix, so I substituted spice cake (which worked ...

Most helpful critical review

I was looking for the recipe of a couple of cakes I tried in the past. Unfortunately, this isn't it. The other cakes have more added flavor. This one tastes too much like a box cake (which it...

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Most positive
Least positive

I've made this cake three times in the last week - all at the request of my household! The major changes I made were: 1)I didn't have yellow cake mix, so I substituted spice cake (which worked ...

This is a very good recipe. I add chopped pecans to the batter, and when the cake is finished, I thin powdered sugar with sherry and it makes a wonderful frosting.

I took this to share at work and it was eaten up immediately. Everyone commented on how they liked the unusual flavor. Will definately make again.

It's my son's favorite. I added extra sherry instead of the 1/3 c. water and also extra nutmeg. Very easy.

The is one delicious cake, only I omit the water and increase the nutmeg to 1 tsp. It is absolutely delicious and guests devour it!

This cake is wonderful! My Mother has been making Sherry wine cake for years. I needed the ingredients and found this recipe. The name is what caught my eye...also had me laughing. I used Cream ...

I would give this cake more than 5 stars!!! BEST cake ever. Thanks for sharing SharonTorres.

I won't be making this too often, only because it's too addictive! It was so good that I would sneak a bite every time I walked by it.

Delicious! I also made a glaze with the powdered sugar and a little extra sherry. Family loved it!

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