CAKE:

1/2 c. pecans, finely chopped
1 pkg. Duncan Hines golden butter cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 c. white wine
1/2 c. water
1/2 c. all vegetable oil
4 eggs

Grease and flour bundt pan and crumble chopped pecans in bottom of pan.

In a large bowl, combine cake mix and pudding mix (sift to remove any lumps).

In another bowl, beat eggs lightly.

Add water, oil and wine and beat together.

Pour into mixes and beat until smooth (about 3 minutes). Pour batter over nuts and bake at 325 degrees for 50 to 60 minutes.

GLAZE:

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

Mix together and boil for 2 or 3 minutes. Pour half over and around hot wine cake while still in the pan.

Let cake stand for 30 minutes.

Use knife to gently pull cake away from pan and pour the other half of hot mixture around and on top of cake. Cool.

Turn upside down on a plate and remove from pan.

Do not refrigerate or freeze. The longer it stands, the better it is.

If preferred, white grape juice may be substituted for white wine.