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.