Preheat the oven to 350º.

Generously grease a bundt pan with “Pam Baking Spray" or cooking spray/butter and flour (see the section about prepping your bundt pan). 

To make the cake: In a large bowl, combine the cake mix, vanilla pudding mix, sugars, cinnamon, and salt. Whisk to combine.

In a separate bowl or large mixing cup, combine the eggs, water, oil, wine, and vanilla and mix until well blended.

Pour the wet ingredients into the dry ingredients.

Using a hand mixer, beat the mixture on medium speed for about two minutes, until all ingredients are well combined and the mixture has thickened slightly.

Pour the batter into the prepared bundt pan. Bake in a 350º oven for about 45-50 minutes, until a cake skewer or toothpick comes out clean.

Remove the cake from the oven and immediately make the wine butter glaze.

To make the glaze: In a small saucepan, combine the butter, sugar, wine, vanilla, and salt.

Melt and bring to a boil. Turn the heat down so the mixture doesn't boil over and simmer for 2-3 minutes until the sugar dissolves and the alcohol evaporates.

With a skewer or a long toothpick, poke the top of the cake all over. 

Slowly (and carefully because it's hot) pour the butter wine glaze over the top of the cake.  It’ll look like too much syrup, but that cake will absorb all of it. So don’t skimp on the syrup!

Allow cake to sit for an hour in the pan soaking up the glaze.

While the cake is still warm, put your serving plate over the top of the bundt pan and turn over, inverting the pan. The cake should slide out.

Allow the cake to sit on the serving plate until fully cooled. This will give the cake a chance to distribute the rest of the glaze.

Slice and serve!