1 box Duncan Hines yellow cake mix
1 (3 oz.) box Jell-O French vanilla instant pudding mix
3/4 c. Wesson oil
3/4 c. water
4 eggs
1/4 c. brown sugar
2 tsp. cinnamon
1/2 c. Chardonnay wine
1/2 c. chopped nuts

Preheat oven to 350°F. Combine all ingredients, except nuts, and mix together. Spray Bundt pan and sprinkle nuts on bottom. Pour batter over nuts.

Bake 1 hour. Remove from oven and slowly pour 1/2 of glaze on cake. Cool 15 minutes and turn out of pan. Spoon rest of glaze on warm cake.

Glaze:

1 stick butter
1 c. sugar
1/4 c. water
1/4 c. Chardonnay wine

Boil butter, sugar and water for 3 minutes. Remove from heat and stir in wine. Cool.