White Port Wine Cake
- 1 box Duncan Hines Golden Butter cake mix
- 1 small box of vanilla instant pudding
- ½ cup white port wine
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- 1 cup chopped pecans
- 1 cup sugar
- 1 stick of butter
- ¼ cup wine
- ¼ cup water
Mix first six ingredients together.
Grease a 9-inch tube or Bundt pan and sprinkle 1 cup of chopped pecans in bottom of pan. Pour batter into greased pan over nuts. Bake at 325 degrees for 50–60 minutes.
For the glaze, boil the four glaze ingredients until glossy. Pour over the cake and let the cake sit for 30 minutes to cool before dumping.