Mom's Sherry Cake
Indulge in the nostalgic charm of Mom's Sherry Cake, a delightfully moist bundt cake that’s as effortless to make as it is to enjoy. This vintage-inspired dessert combines the rich flavors of yellow cake mix and creamy vanilla pudding with a splash of sweet cream sherry, delivering a tender, fluffy texture with a subtly boozy twist. The secret touch? A fragrant cinnamon-sugar coating baked into the pan and dusted over the top for a caramelized sweetness in every bite. With just 15 minutes of prep time and a foolproof recipe, this elegant yet homey cake is perfect for family gatherings, holidays, or when you're simply craving something comforting. Slice it up and serve it with a cup of coffee or tea for an inviting treat that feels like a warm hug from home!
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Ingredients
- 1 box Yellow cake mix
- 1 box Vanilla instant pudding mix
- 4 count Large eggs
- 0.5 cup Vegetable oil
- 0.5 cup Cream sherry
- 0.5 cup Water
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 enough to grease pan Butter or non-stick spray
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Grease a standard bundt cake pan with butter or non-stick spray, ensuring all crevices are coated.
Step 3
In a mixing bowl, combine the yellow cake mix and vanilla pudding mix. Stir to blend.
Step 4
Add the eggs, vegetable oil, cream sherry, and water to the dry ingredients. Mix thoroughly with a hand mixer or whisk until the batter is smooth and well combined.
Step 5
In a small bowl, mix the granulated sugar and ground cinnamon together. Use about 2 tablespoons of the mixture to coat the inside of the greased bundt pan, ensuring an even layer.
Step 6
Pour the cake batter into the prepared bundt pan, spreading it evenly.
Step 7
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Step 9
Carefully invert the cake onto a serving plate and sprinkle the remaining sugar-cinnamon mixture over the top while it’s still warm.
Step 10
Let the cake cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1171.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3851.2 |
| Total Fat 181.4g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 775mg | 0% |
| Sodium 2759.8mg | 0% |
| Total Carbohydrate 525.6g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 268.5g | |
| Protein 46.9g | 0% |
| Vitamin D 167IU | 0% |
| Calcium 611.4mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 803.3mg | 0% |
Source of Calories