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Sherry Cake

A moist, tender bundt cake made with yellow cake mix, instant vanilla pudding, and a generous pour of cream sherry—this classic sherry wine cake is rich with nostalgic flavor and finished with a buttery sherry glaze that soaks into every bite.
Course Dessert
Cuisine American
Keyword #sherrycake, #cake, #creamsherrycake, #dessert
Prep Time 10 minutes
Cook Time 21 minutes
Resting Time 30 minutes
Servings 12 slices
Calories 175kcal
Cost $6

Equipment

  • Mixer
  • 1 measuring cup
  • 1 set Measuring spoons
  • 1 Mixing Bowl
  • 1 Bundt pan

Ingredients

  • 1 Box Yellow cake mix
  • 1 Small box Instant Vanilla Pudding
  • 3/4 Cup Cooking oil
  • 4 Whole Eggs
  • 1 tsp Nutmeg
  • 1/2 Cup Pecans (Optional)

Rich Sherry Butter Glaze

  • 1/4 Cup Butter
  • 1/4 Cup Heavy cream (or evaporated milk)
  • 1 Cup Powdered Sugar
  • 4 tsp Cream Sherry
  • 1/2 tsp Vanilla extract (optional)
  • 1 pinch Salt
  • 1 pinch Nutmeg

Instructions

  • Heat it up: Set oven to 350°F (175°C). Grease and flour your bundt pan.
  • Mix the magic: Add all ingredients into a mixing bowl and mix well on medium for 3-5 minutes. ( see detailed instructions below)
  • Optional: Add chopped pecans for a pecan sherry cake twist.
  • Pour batter into the bundt pan and tap on the counter to remove air bubbles.
  • Bake time: Bake for 45–55 minutes. It’s ready when a toothpick comes out clean.
  • Cool it down: Let the cake sit in the pan for 10-20 minutes, then gently flip it onto a rack or serving plate.
  • Glaze and enjoy: Poke holes in the cake while the it finishes cooling, whip up that buttery sherry glaze. Once the cake is warm—not hot—pour the glaze slowly over the top and let it drip down the sides. Give it a few minutes to set, then slice and serve!
    You can also simply sprinkle the cake with powdered sugar if you choose not to use the glaze.

Instructions for Rich Sherry Butter Glaze

  • In a small saucepan over low heat, melt the butter and cream together, stirring until combined.​
  • Remove from heat. Gradually whisk in the powdered sugar until smooth and lump-free.​
  • Stir in the cream sherry, vanilla extract, salt, and nutmeg. Adjust consistency by adding more powdered sugar if too thin, or a teaspoon of cream if too thick.​
  • If desired, gently reheat the glaze for 1–2 minutes to blend flavors, but do not boil.​
  • Pour or drizzle the warm glaze over the bundt cake, allowing it to seep into any holes and coat the outside.