Preheat and Prep: Start by preheating your oven to 350°F (175°C). Generously grease a 10-inch bundt pan; set aside.

Mix the Batter: In a spacious mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cinnamon, white and brown sugars, water, vegetable oil, and white wine. Stir until just blended—no need to overmix!

Bake the Cake: Carefully pour the batter into your prepped bundt pan. Slide it into the oven and let it bake for about 45 minutes. To check for doneness, insert a butter knife into the cake; it should come out clean.

Glaze Time: The moment your cake is out of the oven, it's time to make the glaze. In a saucepan, melt the unsalted butter, add the sugar and white wine. Cook this mixture over medium-high heat for around 4-5 minutes, or until the sugar fully dissolves.

Infuse the Cake: Use a fork to poke holes all over the cake's surface. Drizzle the freshly made butter glaze all over, letting it seep into those holes.

Unmold and Serve: Gently loosen the cake's edges and center using a knife. Invert the cake onto a large serving plate. Best enjoyed warm!