Blackberry Wine Cake


1 cup chopped pecans, divided
1 box (2-layer size) Duncan Hines butter flavored cake mix
1 6-ounce package instant vanilla pudding mix
4 eggs
1 cup blackberry wine, divided
1/2 cup oil
1/2 water


Do not preheat oven. Grease a tube pan. Pour ½ cup of the pecans in the bottom of the pan.

Mix together cake mix, pudding mix, eggs, ½ cup blackberry wine, oil, and water. Pour the cake batter over pecans in pan. Top with the remaining ½ cup pecans.

Place in cold oven. Turn on oven and set temperature to 300 degrees. Bake for one hour.



3/4 cup sugar
1/2 stick (1/4 cup) margarine (not butter)


Place sugar, the remaining ½ cup blackberry wine, and margarine in a saucepan. Cook on stove for 5 minutes. Pour topping over hot cake and let the cake stand for one hour.

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