Blackberry Wine Cake

BLACKBERRY WINE CAKE

1 Duncan Hines white cake mix 1 (3 oz.) pkg. blackberry Jello 1/2 c. oil 1 c. blackberry wine 4 eggs 1 c. pecans, finely chopped GLAZE: 1 c. powdered sugar 1 stick butter 1 c. blackberry wine Preheat oven to 325 degrees. Grease and flour bundt pan. Place pecans in bottom of pan. Combine cake mix, Jello, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake for 50 to 60 minutes. Allow cake to cool.Melt butter and sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cake.