Ingredients:
4 eggs
1/2 cup vegetable oil
1 box yellow cake mix
1 box instant vanilla pudding mix
3/4 cup white wine (you can substitute with water)
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
Confectioners’ sugar for dusting
Easy Semolina Pancakes with Fruit Filling
Carrot Cake Roll with Cream Cheese Swirl
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, and white wine. Beat on medium speed until well combined.
In a separate small bowl, mix together the sugar, cinnamon, and chopped pecans.
Pour half of the batter into the prepared Bundt pan. Sprinkle half of the sugar mixture evenly over the batter.
Pour the remaining batter over the sugar mixture, then sprinkle the remaining sugar mixture on top.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
Once completely cooled, dust with confectioners’ sugar before serving