The wind, rain, and generally horrific weather has begun. There has to be a silver lining, right? Right. This refuge comes in the form of the seasonal pumpkin spiced everything (and wine, obviously): FALL. We send this cake as Thanksgiving gifts to family friends and lemme tell ya, folks go bonkers for this baby. The spicy fall flavours of some gorgeous pumpkin with a bit of zesty crispness from a nice dry white wine allow this cake to be the perfect after dinner cake, and even better, the most decadent leftover breakfast treat! But before we begin, repeat after me: ‘I solemnly swear to never tell anyone it starts with a boxed cake mix’.
- 1 box yellow cake mix
- 1 box instant
- vanilla pudding
- 180mL vegetable oil (3/4 c)
- 300mL dry white wine (1 1/4c)
- 55g caster sugar (1/4c)
- 40g dark brown sugar (1/4c)
- 4 eggs
- 2 tsp cinnamon
- ½ can pumpkin puree or 2 tbs pumpkin spice flavour
For the glaze:
- 225g unsalted butter (2 sticks)
- 450g caster sugar (2 cups)
- 120mL dry white wine (1/2 c)
- 1 tbs pumpkin spice
- Grease and flour, LIBERALLY, a bundt pan.
- Mix all ingredients in the mixer and pour into your bundt pan.
- Bake at 180 degrees (375F) for 45-50 minutes.
- Ten minutes before the cake is done, begin the glaze.
- Bring butter and sugar to a rolling boil.
- Boil for 5 minutes. Stir in the white wine and pumpkin spice off the heat.
- Pour half of the glaze onto the cake as soon as it comes out of the oven.
- Leave to cool for 10 minutes. Gently flip the cake out of the bundt pan and pour over the rest of the glaze.