1 Duncan Hines white cake mix
3 oz. box blackberry Jello
1/2 c. salad oil
4 eggs
1 c. blackberry wine
1/2 c. chopped pecans

Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour.

GLAZE:

2/3 stick butter
1/2 c. blackberry wine
1 1/4 c. powdered sugar

Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake.