Preheat the oven to 350°F (175°C). Thoroughly grease a standard bundt pan with nonstick baking spray. Set aside.

In a large mixing bowl, combine the cake mix, pudding mix, brown sugar, granulated sugar, cinnamon, eggs, milk, vegetable oil, sour cream, and white wine. Beat until the batter is smooth and fully incorporated.

Pour the batter evenly into the prepared bundt pan. Place in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.

While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, sugar, and wine. Cook, stirring constantly, until the butter is melted and the sugar is completely dissolved. Remove from heat.

Once the cake is baked, remove it from the oven but do not remove it from the pan. Using a skewer or toothpick, poke holes evenly across the bottom of the cake.

Slowly pour the warm glaze over the cake, allowing it to seep into the holes. Let the cake rest in the pan for 15–20 minutes, or until the glaze is fully absorbed.

Carefully loosen the edges of the cake with a spatula, then invert the cake onto a serving plate.

Slice and serve.