Blackberry Wine Cake

Blackberry Wine Cake


1 white cake mix with pudding
1 cup oil
1 pkg. sugar-free blackberry jello or any sugar-free berry jello
4 eggs
1 cup Huber’s Blackberry Wine
1 tsp. vanilla


Mix all cake ingredients in bowl, following the cake mix directions. Bake at 350° for 1 hour (Bundt pan). Cool cake for 15 minutes, remove from pan. Poke lots of holes in cake, than glaze with pastry brush. Try to get as much glaze into cake as possible. Enjoy!

Best made 24 hours prior to serving * Keeps well!* Makes great gifts!