Break Out the Bundt Pans: 6 Recipes That Will Get You Baking

One baking pan definitely worth having on hand is one that makes bundt cakes. Not only does the pan plate a beautiful cake that can be served at any time of the day (depending on your recipe), but there are almost as many styles of pans as there are recipes for cakes. To get your bundt-baking started, here are six recipes — and a pinch of cake-related history.

According to the Smithsonian – which has a collection of bundt cake pans! — the bundt owes its creation to the Dalquist brothers. In 1946, Dave returned from Navy service in the Pacific and teamed up with Mark to start Plastics for Industry, a manufacturing firm. Four years later, they bought Northland Aluminum Products, which had products like griddles and steak platters in its “Nordic Ware” line. The same year, 1950, two women placed a request for a cake pan, leading Dave to create a fluted, aluminum cake pan. The pan’s design was trademarked under “Bundt,” and it began appearing in stores across the country.

Source: iStock

Source: iStock


1. Dark chocolate bundt

For a bundt that will come together in no time, try Mix and Match Mama‘s dark chocolate bundt, made in a 10-inch pan. Many bundt cakes rely on cake and pudding mixes. Not only do they make baking easier, but they also help keep the cake moist.


  • 1 box of chocolate fudge cake mix
  • 2 small boxes of instant chocolate fudge pudding
  • ½ cup of vegetable oil
  • 1¼ cups of water
  • 4 eggs
  • 2 cups dark chocolate chips, divided
  • ½ cup whipping cream
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with electric mixer. Add in 1 cup of dark chocolate chips. Pour into prepared bundt pan. Bake 40 to 45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Then invert cake onto serving plate to finish cooling. To make the ganache, place remaining cup of chocolate chips in medium bowl. On stove, bring whipping cream just up to boiling. Pour over chocolate chips. Stir a few minutes until chocolate is melted. Let stand 15 minutes, stirring occasionally. Pour over cooled cake.
Banana Bundt Cake

Source: iStock


2. Banana bundt

When life hands you browning bananas, do you make banana bread? Well, stop. At least for now, because you’re about to be introduced to a delicious banana bundt from Baking Bites, which uses a 10-inch pan.


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup plain Greek-style yogurt
  • 1½ cups mashed banana (approximately 3 large)

Directions: Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together butter with sugar until well combined. Beat in eggs one at a time, followed by the vegetable oil and vanilla extract. Stir one third of the flour mixture into the sugar mixture, followed by the yogurt. Stir in another third of the flour mixture, followed by the mashed banana. Stir in remaining flour mixture and mix until no streaks of dry ingredients remain.

Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.


3. Strawberry donut cake

Bundt cakes kind of resemble large donuts, and that is the idea behind Culinary Concoctions by Peabody‘s strawberry donut bundt. This recipe is tailored to an 8-inch pan.



  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoons pure vanilla extract
  • 1¼ cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • ¼ cup sour cream
  • ½ pint strawberries, hulled and finely chopped

Strawberry jam icing

  • 1 cup powdered sugar, sifted
  • 4 tablespoons unsalted butter, at room temperature
  • ¼ cup strawberry jam
  • pinch of salt
  • sprinkles, to decorate

Directions: Preheat oven to 320 degrees Fahrenheit, and butter a bundt tin. Whisk strawberries in a medium bowl with sour cream and set aside.

Beat butter and sugar in an electric mixer until creamy. Add egg, and then add vanilla extract.

Meanwhile, sift flour, baking powder, and baking soda into a bowl with a pinch of salt. With mixer on low speed, add half the flour mixture, then half the strawberry mixture. Repeat, then spoon mixture into cake tin. Smooth top, then bake until cake is golden and an inserted skewer withdraws clean (45 to 50 minutes, less if using a flatter pan). Cool in tin for 10 minutes, then invert onto a rack and cool completely.

For the frosting: Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy. Add strawberry jam and salt and beat to combine. Use a spatula to ice the cake and top with sprinkles. The cake can be stored in an airtight container for a few days.

Bundt cake white glaze

Source: iStock

4. Glazed lemon bundt cake

Lemon-flavored foods are one of those rare items that can be eaten at any time of the day. You could eat this Cooking Light bundt while reading your morning paper, enjoy it with an iced coffee as part of an afternoon pick-me-up, or serve it with ice cream for dessert. A 10-inch pan was used.



  • 3 tablespoons grated lemon rind (about 2 lemons)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • cooking spray
  • 1½ cups plus 2 tablespoons granulated sugar, divided
  • 3 cups all-purpose flour (13½ ounces)
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ½ to 1 teaspoon lemon extract
  • 3 large eggs
  • 1 cup low-fat, or regular buttermilk

Lemon glaze

  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon low-fat buttermilk
  • 1 teaspoon grated lemon rind (optional)

Directions: Preheat oven to 350 degrees Fahrenheit. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside. Coat a 10-inch bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1½ cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare glaze, combine powdered sugar, 1½ tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.


5. Cinnamon swirl coffee cake

A coffee cake is a great brunch or breakfast item, and this bundt can be lightened up with fat-free sour cream, or yogurt if you desire. The recipe used a 10-inch bundt pan.


  • ¾ cup butter, room temperature
  • 1½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • ¼ cup white sugar

Directions: Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch bundt pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.

Mix the remaining ¼ cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.

Bake in preheated oven for 8 minutes. Lower heat to 350 degrees Fahrenheit and bake for an additional 40 minutes, or until a tester comes out clean.


6. Vanilla bean bundt cake

Fruit flavors are fun, but sometimes, you need a good, basic vanilla cake — like this bundt by Buttered Up. If you want to add other tastes as part of a topping, you could opt for a chocolate glaze or berry compote instead of the powdered sugar. The recipe works for 10- to 15-cup bundt pans.


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ sticks unsalted butter, softened
  • 1¾ cups granulated sugar
  • 2 vanilla beans, halved lengthwise
  • 4 large eggs
  • 1 cup buttermilk
  • powdered sugar, to decorate

Directions: Preheat oven to 350 degrees Fahrenheit with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy (about 5 minutes). Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined (about 1 minute). Add eggs one at a time, beating well after each addition. Using wooden spoon, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Pour batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more. Once cool, sift icing sugar over cake to decorate.

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