Prepare 2 days before serving. CAKE: 1 Duncan Hines white cake mix
1 (3 oz.) pkg. blackberry Jello
1/2 c. oil
1 c. blackberry wine
4 eggs
1 c. finely chopped pecans Grease and flour Bundt pan. Place pecans in bottom of pan. Combine all cake ingredients and beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake at 325 degrees for 50 to 60 minutes. Allow cake to cool. GLAZE: 1 c. powdered sugar
1 stick butter
1 c. blackberry wine Melt butter and add sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cooled cake. | 
