Sherry Bundt Cake

Sherry Bundt Cake


Unique recipe makes 1 10-inch bundt Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal yellow cake combine

  • four eggs

  • three/four cup vegetable oil

  • three/four cup cream sherry

  • 1 teaspoon floor nutmeg

  • 1 (three.5 ounce) package deal on the spot vanilla pudding combine

  • half cup white sugar

  • 1 tablespoon floor cinnamon

  • 1 tablespoon unsweetened cocoa powder

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Sherry Bundt Cake


  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Oil the edges and backside of a ten inch Bundt cake pan. In a small bowl, combine cinnamon, sugar and cocoa. “Flour” the edges and backside of the pan with the combination, faucet out the surplus again into the cinnamon combination.
  2. In a big bowl, mix the cake combine, eggs, oil, sherry, nutmeg and pudding combine. Beat till nicely blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cowl with the remaining batter and eventually, prime with remaining cinnamon combination.
  3. Bake at 350 levels F (one hundred seventy five levels C) for forty five minutes, or till toothpick inserted into cake comes out clear. Cool in pan for 10 minutes, then end up onto a wire rack.


  • Energy
  • 412 kcal
  • 21%
  • Carbohydrates
  • fifty two.eight g
  • 17%
  • Ldl cholesterol
  • seventy one mg
  • 24%
  • Fats
  • 20.6 g
  • 32%
  • Fiber
  • 1 g
  • four%
  • Protein
  • four.1 g
  • eight%
  • Sodium
  • 514 mg
  • 21%

* % Every day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Jo

“Incredible moist bundt cake infused with sherry wine.”

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