Southern Crack Cake
Orange juice or white grape juice can be used instead of the wine.
Ingredients
1 box yellow cake mix
1 box vanilla pudding mix (3.4 oz)
1/4 cup sugar
1/4 cup brown sugar
3/4 cup water
3/4 cup olive oil
1/2 cup white wine
2 teaspoons cinnamon
4 eggs
1/2 cup butter
1 cup sugar
1/4 cup white wine
Instructions
Preheat the oven to 350 F. Grease and flour a Bundt pan and set aside. In a mixing bowl, combine the cake mix, vanilla pudding mix, 1/4 cup sugar, 1/4 cup brown sugar, water, olive oil, wine, cinnamon and eggs. Blend on low speed for 30 seconds to incorporate all of the ingredients, stopping to scrape the bowl if necessary. Beat on medium high for 2 minutes. Pour the cake batter into the prepared pan, tapping the pan on the counter to release any air bubbles. Bake in the preheated oven for 50 - 60 minutes or until cake tests done. While the cake is cooking, prepare the wine sugar syrup. Melt the butter in a saucepan over medium heat. Stir in 1 cup of sugar and 1/4 cup of white wine. Cook gently, stirring to dissolve the sugar, and let cool slightly. Pour the warm wine syrup over the cake while it is still hot. Let the cake cool for about 30 minutes, the top with a serving platter. Flip the Bundt pan over, tapping on the pan to release the cake, and gently remove the pan. Top the cake by sprinkling on powdered sugar, and serve fresh berries, whipped cream, or your favorite ice cream. Makes 16 servings.