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This cream sherry bundt cake is my favorite part of the holiday season. It’s simple to make, using only six ingredients. Before serving, it is slightly dusted with powdered sugar.
This cream sherry bundt cake is my favorite holiday cake recipe!
The cake always turns out super light, moist, and delicious!
I know that’s a lot of “super” qualities, but it’s also the superstar of the holiday baking season.
The best part is that this recipe is “semi-homemade,” so it doesn’t take 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 top it with a glaze or 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 choose between Duncan Hines, Betty Crocker, and Pillsbury, choosing the cheapest one.
In a pinch, I have 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 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 taste of the cake.
What is cream sherry?
Cream sherry is the sweet version of sherry, an alcoholic beverage. Don’t worry. 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 one bottle will last me years of making cakes. Even though the name suggests that 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 must buy it wherever alcoholic beverages are sold in your state. It is typically very cheap and should not cost more than $10.
Just make sure to buy cream sherry instead of dry sherry. They are similar, but the cream sherry is sweeter.
Can I use something else instead of cream sherry?
I have not tried using anything else in this cake, so I cannot make a recommendation for sure.
Adding toppings
Shortly before serving, I like to sprinkle my cake with a light layer of powdered sugar.
The powdered sugar gives it a small bite of sweetness without being cloyingly sweet.
If you want more sweetness, you can make a simple vanilla bean glaze or cover it with fluffy cream cheese frosting.
Storing 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. However, it typically never lasts that long in my home. I cannot stop snacking on it!
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
Cream Sherry Bundt Cake
Ingredients
- 1 (15.25) ounce yellow cake mix
- 1 (3.4 ounce) box instant vanilla pudding
- 4 large eggs
- ¾ cup cream sherry
- ⅔ cup vegetable oil
- 2 teaspoons freshly grated nutmeg
- ¼ cup Powdered sugar, optional
Instructions
- 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.
Video
Notes
- Duncan Hines, Great Value, and Pillsbury still make a 15.25-ounce box of cake mix. Betty Crocker has downsized their cake mix boxes to 13.25 ounces.
- A serving is based on one slice out of 10.
- Don’t skip mixing the cake for 5 minutes. This helps incorporate air and creates a lusciously thick and creamy batter.
- Cream sherry cannot be replaced with dry sherry. It is not the same and will taste way different.
- Store-bought ground nutmeg can be used in place of fresh ground.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try it!
the nutmeg and the sherry are must ingredients. this is a great old “cheater’ recipe (today it’d be the awful word “hack” I suppose) – anyway – it was always “hush don’t tell anyone” when we were kids (circa Brady Bunch era) and the mom /aunt person served it at the dinner with friends. Anyway – this is great with fresh perfect PEACHES in summer – pitted and peeled in a very light sugar solution so that they don’t go brown — so someone serves the cake and the person next to her (him) at the dinner table serves some peaches and maybe vanilla ice cream? over the top. In a wide bowl (like a rimmed pasta but smaller) so it’s not all bunched together and soggy. Simple and perfect! (I have always wanted to experiment making trifle with it too)
Can , or had anyone put a glaze over the top?
@Cherie, yes! My family puts a powdered sugar glaze over this cake. 2 cups powdered sugar mixed with 3-4 tablespoons lemon or lime juice. Mix and drizzle over still a bit warm cake then cool. The glaze will set.
Oh great, someone put the banana pudding where the vanilla was supposed to be!!! Going to omit pudding should I use extra oil???
@Cherie, If you used the banana pudding, would that be like a bananas foster cake? Just wondering….
Here is an issue. I have had an old recipe. This was definitely it but I lost it. I checked online to find it again. The issue is as many complain that the size of the box mixes have changed although the price keeps increasing. From 18.25 to 15.25. This is awful because it leads issues in baking beloved recipes.It creates inconsistent baking and smaller cakes Thoughts?
Remember my mom used to bake this cake.
Received some Harvey’s Bristol Sherry and decided to make this cake in honor of mom.
I baked this for christmas eve took it to my sisters everyone loved it. SIMPLE & DELICIOUS.
Can I use powdered nutmeg?
Yes! Not a problem. I just usually freshly grate it because I have it on hand. It’s a 1-1 swap.
Have you ever made cupcakes with this recipe?
I’ve never enjoyed a cake without icing, frosting, glaze, filling, ganache, etc, more than I’ve enjoyed this cake. Ate almost half a bundt the night I made it!! Took to work, everyone loved it. Couldn’t stop thinking so I made it again the next night! This time only ate a quarter and again everyone thought it was amazing. So airy and moist at the same time, and the fruity, nutty flavors of the Sherry are on another level!
Went with Betty Crocker Super Moist Butter Recipe Yellow Cake Mix, ⅓ cup butter like the box says plus ¼ cup of canola, for almost as much fat as the recipe calls for. No other changes.
I’ve made it with macerated strawberries, creme fraiche whipped, and chocolate mousse – all are great but I honestly just love the cake all my itself!
Splurged on some Lustau East India Solera Cream Sherry, but it was almost as good (stronger flavor but less nuanced) with Hartley & Gibson’s.