Cream Sherry Bundt Cake
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.
Servings: 10 servings
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
Serving: 1slice | Calories: 175kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 31mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 108IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.4mg