Yes you can use cane sugar, that is still sucrose so ferments just like ordinary white sugar.
If you add some sugar, you will (moderately) change the acidity because you add some volume (the sugar) which doesn't contain any acids at all.
If you want to adjust for that, use following calculations:
1 kg of sugar, when in liquid form, takes up 0.63 litres of volume (sorry guys, I'm European, so all metric). Example: If you mix 10L water + 1kg sugar, you get 10.63 litres.
If you want to add 1% alcohol by volume, you need to increase sugar level approximately 16 grammes per litre, so say you are happy with the 1% increase, then you need to add 16g x 23 (for a 23 litre kit) = 368g of sugar.
That will take up 0.368 x 0.63 = 0.23 litres of space.
Unfortunately, those 0.23 litres contain no acidity, but a white wine kit should have around 3.5 grammes/litre of (citric) acidity. That doesn't mean it is citric acid, only that the acidity is equivalent to that of so much citric acid.
So if you want to adjust, you need to get your extra 0.23 litres (of no acidity) up to 3.5 grammes/litre of acidity. So add 0.23 x 3.5 = 0.8g of citric acid (or similar amount of tartaric etc).
Now, that is very little, it is hardly worth it, I just wanted to illustrate the point that you really don't disturb the acidity much by increasing the sugar level slightly.