I found this one:

ITALIAN WINE CAKE

1 pkg. yellow cake mix (Duncan Hines)
1/2 c.Wesson oil
1 (3oz.) pkg. instant vanilla pudding
1/2 c.red wine
1/2 c.water
4 eggs
Combine above ingredients and beat well for
about 5 minutes. Prepare Bundt or tube
pan by greasing with butter and sprinkling with chopped pecans. Save a few to sprinkle on top of batter. Pour batter in pan and sprinkle remaining
pecans on top.
Bake 1 hour or longer at
350 degrees. Remove from oven and
pierce top of cake with knife. Have
glaze ready to pour over cake while both are hot. Allow to cool before removing from pan.

GLAZE:
3/4stick oleo
1 c.sugar
1/4 c.water
1 oz.red wine

Combine and boil 2 minutes. Spoon over cake evenly.

Sounds good, but this cake did not have a glaze; the wine was mixed into the batter, I'm pretty sure it was Marsala.
Thanks for the recipe. I love red wine, so I'll probably like the cake.

Use the Marsala instead and if you don't want a glaze just don't use it. You can always make a frosting & add the marsala to it also.

Check out this one I found on Chowhound.

Pisciotta (Olive Oil Cake)
From Marcella Hazan's Essentials of Classic Italian Cooking, 1994 edition

2 eggs
1/3 cup milk
1/2 cup plus 2TBS sugar
3/4 cup extra virgin olive oil plus more for the pan
Grated peel one lemon
1 TBS baking powder
1- 1/2 cups AP flour
Salt
1/3 cup dry Marsala wine

A 2 1/4-qt.tube pan

Oven preheat oven to 400 F. Beat eggs and sugar until
lemon colored. Add the grated lemon peel, salt, Marsala,
milk, and 3/4 cup olive oil. Mix together baking powder
and flour, then add to other ingredients and combine well.
Grease pan with olive oil, pour batter into pan. Bake in
upper part of oven 50 minutes. Let cake cool 10 minutes,
then loosen it from sides with knife and invert onto rack
to cool to room temp.