1 box strawberry cake mix
1 3½-oz box instant vanilla pudding
½ cup Tassel Ridge Rockets Glare Rosé
½ cup water
½ cup vegetable oil
Preheat oven to 350°F. Combine all ingredients in bowl and beat well with electric mixer for about 5 minutes. Pour batter into well-greased 10-inch Bundt pan. Bake for 45 to 50 minutes until toothpick inserted in center comes out clean.
About 10 minutes before cake is done, make the following syrup.
1 Tbsp butter
¼ cup water
¼ cup Tassel Ridge Rockets Glare Rosé
1 cup granulated sugar
Combine butter, water, and Rockets Glare Rosé in sauce pan over medium heat. Cook, stirring, until butter is melted. Add sugar and continue stirring until dissolved. Increase heat and bring to a boil. Remove from heat and set aside. Remove cake from oven and leave in pan. Using long skewer or handle of wooden spoon, poke holes in bottom of cake. Pour half of syrup over and around holes. Let cake absorb syrup. Invert onto serving plate. Drizzle remaining syrup over top of cake in several passes. Cool for 2 hours.
1½ Tbsp Tassel Ridge Rockets Glare Rosé
1 cup powdered sugar
Combine ingredients and drizzle over cooled cake.