vanilla bundt cake
  • (18.25 oz box) white cake mix
  • (5 oz. package) instant vanilla pudding mix
  • (1 tsp.) ground nutmeg
  • (3/4 cup) fat-free sour cream
  • (3/4 cup) Chardonnay (or other white wine)
  • (2 large) eggs
  • (1/2 cup) egg substitute



Vanilla Bundt Cake

A simple yet delicious vanilla bundt cake made with Chardonnay!

Preparation Time

About 10 minutes

Cook Time

About 50 minutes


  1. 1Preheat oven to 350°F. Coat a Bundt pan with canola oil cooking spray. Add 2 Tbsp. flour and shake it around to coat the pan.
  2. 2Use an electric mixer on low to beat together cake mix, pudding mix and nutmeg until combined. Add sour cream, wine, eggs and egg substitute, increase speed to medium and
    beat 5 minutes.
  3. 3Pour into greased pan and bake 50 minutes, or until a toothpick comes out clean. Let cool 10 minutes, then flip out of pan and serve.

Nutritional Information

Serving Size: 1/12 of cake

Amount Per Serving:

  • Calories 259
  • Total Fat 5.5 g
  • Total Carbohydrate 48 g
  • Protein 5 g
  • Cholesterol 35 mg
  • Sodium 440 mg
  • Fiber < 1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.