In mixer combine cake mix and gelatin. Add eggs, oil and wine, and mix on low speed until moistened, then on medium for 2 minutes. Grease and flour Bundt pan Sprinkle pecans on bottom of pan and pour in batter. Bake at 325 for 45-50 minutes. when done, make glaze by mixing in 2 quart Pyrex measuring cup the powdered sugar, butter, and blackberry wine and microwave until it comes to a boil, about 2 minutes. Pour half glaze over warm cake while still in pan. Cool 30 minutes and turn cake out onto serving dish. Add more powdered sugar to glaze until thickened and pour over cake.