This is a guest post by longtime reader Ellie.

I often bake these in two mini-bundt pans instead of one large one, as it’s easier to cut and serve, as well as for people to eat if they’re standing. I like the wine cake served with fresh fruit, especially strawberries. The poppy seed cake, with its spices, works well for Thanksgiving and other cooler weather holidays. It also works as a coffee cake.

WINE CAKE

Ingredients
1 package yellow cake mix
1 package instant vanilla pudding (I prefer the French vanilla instant)
1 teaspoon nutmeg (I keep nutmegs with my spices, so I can have freshly ground nutmeg.)
4 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup pale dry sherry

Directions
Mix all ingredients together with a hand mixer. Beat for 4 minutes at medium speed. Prepare bundt pan(s) with Pam-type spray. Pour in batter. Bake at 350 degrees for 45 to 50 minutes. Let cool for about 1/2 hour before removing from pan(s). Cool completely before serving.

POPPY SEED CAKE

Ingredients
1 package spice cake mix
1 package instant butterscotch pudding
1 can (2-oz.) poppy seeds
4 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup warm water

Directions
Blend all ingredients (except poppy seeds), and beat with hand mixer on medium speed for 5 minutes. Add poppy seeds and mix in completely. Pour into bundt pan(s), and bake at 350 degrees for 50 minutes. Let cool for 30 minutes, then remove from pan(s) to cool completely before serving. Can be topped with sifted powder sugar, or served with whipped cream.