White Port Wine Cake

4.1/5 rating (8 votes)
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


  1. Mix first six ingredients together.

  2. 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.

  3. 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.

Recipe courtesy of

Ginny Fountain, Raleigh

Rate this recipe

4.1/5 rating (8 votes)

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Comments (5)

  • This is one of my favorite cakes. Very easy to make.

    Polli Elliott |
    May 05, 2019 |

  • hello the recipe doesn't include size of pan

    Rochelle Randel |
    March 14, 2021 |

    • Hello Rochelle,
      Sorry for the delay but you will want to use a 9-inch tube or Bundt pan for this recipe! Hope it turns out!

      Carolina Country |
      March 22, 2021 |

  • The recipe I use calls for a Bundt pan. When the cake is done and it is still hot I use a wooden skewer to poke holes in the cake. While it is still hot. Spoon the butter sauce all over the top and let it sit for 10-15 minutes before taking it out of the pan.

    Polli Elliotte |
    March 23, 2021 |

    • Thank you for the clarification. Carolina didn't tell me anything that wasn't already in the recipe! I'm guessing a tube pan is a loaf pan. But i like your version of poking holes.....I'm making it tomorrow..Happy Easter!

      Rochelle Randel |
      April 02, 2021 |

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