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Sherry Bundt Cake

"Fantastic moist bundt cake infused with sherry wine."
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servings 412 cals
Original recipe yields 12 servings (1 10-inch bundt)


  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 514 mg
  • 21%

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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{{model.addEditText}} Print
  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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Read all reviews 25
  1. 30 Ratings

Most helpful positive review

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 sl...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 sl...

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!

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 gl...

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...

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 ta...

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!

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 d...

didn't use the cinnamon sugar mix. Wonderful as a plane sherry bundt cake. Sprinkled some confectioners sugar on top,

This has a great flavor and texture on the inside, but I always burned the outside. I think it was because I was using a silicone bundt cake pan? Next time I'll use a standard metal one, and hop...