Cream Sherry Cake Recipe

Name: Cream Sherry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butter recipe cake mix (I use a vanilla cake mix); 1/2 cup vegetable oil; 1/2 cup cream sherry; 1/2 cup water; 1 (6 ounce) package instant vanilla pudding; 1/3 cup chopped pecans or 1/3 cup walnuts; 4 eggs; glaze; 1/2 cup butter; 1/4 cup cream sherry; 1 cup sugar

Servings: persons

1 butter recipe cake mix (I use a vanilla cake mix)
1/2 cup vegetable oil
1/2 cup cream sherry
1/2 cup water
1 (6 ounce) package instant vanilla pudding
1/3 cup chopped pecans or 1/3 cup walnuts
4 eggs
glaze
1/2 cup butter
1/4 cup cream sherry
1 cup sugar

1
Spray bundt pan with oil.
2
Sprinkle nuts on bottom of pan.
3
Mix all ingredients (except for topping) with electric beater for 2 minutes.
4
Pour over nuts.
5
Bake at 325 for 45 to 50 minutes.
6
Make glaze right before cake comes out of the oven.
7
Put glaze ingredients in small pan on stove until it boils.
8
Boil for two minutes.
9
As soon as cake comes out of oven pour glaze over it.
10
Leave cake in pan for 15 minutes and then take out of pan.
11
Sprinkle with powered sugar if desired.

1274

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butter recipe cake mix (I use a vanilla cake mix), 1/2 cup vegetable oil, 1/2 cup cream sherry, 1/2 cup water, and more.

Yes, Cream Sherry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Sherry Cake

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