• Arrange oven rack to lower-middle position. Preheat oven to 325ºF (163ºC).
• In a large mixing bowl, whisk cake mix (1 box), instant vanilla pudding (1 box), cinnamon (2 teaspoons), 1/3 cup white sugar, and brown sugar (1/4 cup) together until evenly combined.
  
• To the cake mix mixture, add vegetable oil (3/4 cup), milk, (1/2 cup) white wine (1/2 cup), eggs (4), and vanilla (1 tablespoon).
  
• Using an electric mixer beat until batter is smooth.
  
• Heavily spray a 10 or 12-cup bundt pan with Bakers nonstick cooking spray. Immediately pour batter into bundt pan. Place on a rimmed baking sheet and bake for 45 minutes or until a bamboo skewer inserted in the cake comes out clean. 
  
• When the cake has about 15 minutes left to bake, start making the glaze

Glaze:

• In a small saucepan, cook butter (1/2 cup), sugar (1 cup), and wine (1/4 ounce) until the sugar is dissolved, about 3-4 minutes. Remove from heat and stir in vanilla (2 teaspoons).
• While the cake is very hot and still in the bundt pan, use a long bamboo skewer, poke holes all over the cake.
• Set the hot cake on the wire baking rack. Slowly, and in stages, pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
  
• After all the glaze has been applied to the cake, let the cake cool on the wire rack for 1 hour.
• Turn the cake onto a serving plate. Enjoy!