In a large bowl or the bowl of a stand mixer, pour in the vanilla cake mix, the white sugar, brown sugar, instant pudding, cinnamon, and salt. Whisk it all together.

Right into the same bowl with the dry ingredients, crack in 4 eggs and pour in the water, vegetable oil, wine, and vanilla extract. Mix this all together well either with a whisk by hand or with an electric mixer if not using a stand-mixer.

Prepare your baking dish by lining it with parchment paper that goes over the sides. Preheat the oven to 350.

Pour the prepared batter into the prepared baking dish and spread around evenly.

Bake the cake for 40-50 minutes. Start to check around 40 minutes by inserting a toothpick in the center of the cake. It’s finished when the toothpick comes out with few or no crumbs and the top is golden.

Let the cake cool completely. While the cake cools, make the wine glaze. In a small saucepan on low heat, melt 1 stick of unsalted butter. After the froth subsides, add in the white wine, brown sugar, and salt. The alcohol will cook out and the brown sugar will melt into the glaze. Whisk frequently so that everything incorporates.

With a toothpick or something pointy, poke holes all over the top of the cake (you can’t have too many). Then, pour the glaze all over the cake, covering it entirely. If you would like to take the cake out of the pan, you can do so by lifting both sides of parchment paper up and out of the pan.