Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time.
Grease heavily and flour Bundt pan.
Pour batter in pan (batter will be thin).
Bake 50-60 min. at 325 degrees F.
Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake.
