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Cool cake in pan on a wire rack, about 1 hour. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
The wine cake I grew up with was a delicious concoction of boxed yellow cake mix, instant vanilla pudding, buttery popcorn-flavored oil and sweet port. This from-scratch version captures the same heady port flavoring with an even crisper crust and a plush crumb with simple pantry ingredients.
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