Blackberry Wine Cake

1 box white cake mix
1 3 ounce box blackberry gelatin
4 eggs
1 cup blackberry wine, use Manischewitz
1/2 cup chopped pecans
1/2 cup cooking oil

Glaze:

1 cup powdered sugar
1/2 cup butter
1/2 cup blackberry wine

Cake: Combine cake mix and gelatin; add eggs, oil and wine. Beat with mixer on low speed until moistened, then on medium for 2 minutes, scraping bowl often. Grease and heavily flour Bundt pan. Sprinkle pecans in bottom of pan. Pour in batter and bake in preheated 325 degrees oven for 45 minutes. When done, remove from oven and pour half of glaze over warm cake while still in the pan, before pouring glaze on cake, punch holes in cake. Cool for 10 minutes, then turn cake out of pan and cool.

Glaze: Mix glaze ingredients together and bring to a good boil. More powdered sugar may be added if needed to thicken. Pour over cake.