Preheat oven to 325°F. Spray a bundt cake pan thoroughly with nonstick baking spray. Add a tablespoon of flour and shake to coat the entire interior, tapping out any excess.

Combine the cake mix, pudding mix, granulated sugar, brown sugar, and cinnamon in a large mixing bowl. Whisk to blend.

Add the vegetable oil, water, white wine, and eggs. Beat with an electric mixer until smooth and well combined.

Pour the batter into the prepared bundt pan.

Bake at 325°F for 1 hour, or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes.

Remove from the oven and place on a wire cooling rack. Cool in the pan for 15 minutes, then carefully invert onto the rack and cool completely — at least 1 hour — before glazing.

Whisk together the powdered sugar, softened cream cheese, lemon extract, and milk until smooth.

Adjust consistency as needed. Add more powdered sugar if too thin, more milk one tablespoon at a time if too thick. The glaze should be thick but pourable.

Spoon or drizzle over the completely cooled cake, letting it run naturally down the sides.

Slice and serve.