This cream sherry bundt cake is my favorite part of the holiday season. It’s super simple to make and only uses 6 ingredients! Lightly dust with powdered sugar before serving.
This cream sherry bundt cake is my favorite holiday cake recipe!
The cake always turns out super light, super moist, and super delicious!
I know that’s a lot of “super” qualities but it’s the superstar of the holiday baking season.
The best part is that this recipe is “semi-homemade” so it doesn’t take up too much time to prepare. All you need is a yellow cake mix, vanilla pudding, cream sherry, and some freshly grated nutmeg.
My favorite way of serving this cake is lightly sprinkled with powdered sugar but you can also feel free to top it with a glaze or a fluffy frosting.
What type of cake mix should I use?
I typically buy a 15.25-ounce yellow cake mix.
I’m not loyal to any brand so I typically pick between Duncan Hines, Betty Crocker, and Pillsbury and pick which one is cheapest.
I have in a pinch used a “butter” cake mix before and it’s worked out lovely.
Can I use a different flavor of instant pudding?
Yes, but in my personal opinion, the vanilla blends best with the flavor of the cake mix and the cream sherry.
If you wanted to try using a different flavor of instant pudding it would be an easy 1-for-1 switch but could change the final flavor of the cake.
What is cream sherry?
Cream sherry is the sweet version of sherry which is an alcoholic beverage.
I have served this cake to my whole family and found no issues with the alcohol being cooked/baked out.
The best part about cream sherry is that it’s very shelf-stable so my one bottle with last me years of making cakes.
Even though the name makes it sound as though it might be creamy in texture it is not. It contains no dairy or emulsifiers.
When you pour it should be a dark-colored sweet-smelling liquor.
Where can I find cream sherry?
Since cream sherry is an alcoholic beverage you will need to buy it wherever you can buy alcoholic beverages in your state.
It is typically very cheap and should not cost more than $10.
Just make sure to buy cream sherry and not dry sherry. They are similar but the cream sherry is sweet.
Can I use something else instead of cream sherry?
I have not tried using anything else in this cake so I cannot for sure make a recommendation.
How do I serve cream sherry bundt cake?
Shortly before serving I like to sprinkle my cake with a light layer of powdered sugar.
I think the powdered sugar gives it a small bite of sweetness without being cloyingly sweet.
If you want more sweetness you could make a simple vanilla bean glaze or cover it in a fluffy cream cheese frosting.
How do I store this bundt cake?
I keep my cake at room temperature covered by plastic wrap or foil.
This cake is very moist so it can stay fresh for up to 5 days but typically never lasts that long in my home. I cannot stop snacking on this cake!
More cake recipes
- Want a tasty layer cake? Try my Gingerbread Layer Cake
- Need a real showstopper? Try my Christmas Piecaken
- Love an easy dessert? Try my Caramel Apple Dump Cake
- Craving an easy cake? Try my Vanilla Cranberry Buttermilk Cake
- 1 (15.25 ounce) yellow cake mix
- 1 (3.4 ounce) instant vanilla pudding
- 4 large eggs
- 3/4 cup cream sherry
- 2/3 cup vegetable oil
- 2 teaspoons freshly grated nutmeg
- Powdered sugar, optional
- Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
- In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
- Mix on medium speed for 5 minutes.
- Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
- Let the cake rest for 20 minutes and turn out onto a serving plate.
- Before serving dust with powdered sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 21gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 79mgSodium: 374mgCarbohydrates: 49gFiber: 1gSugar: 31gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.