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This Is the Cake That Made the Bundt Pan a Household Staple

This Is the Cake That Made the Bundt Pan a Household Staple

You can thank the Pillsbury Bake-Off for this iconic cake shape

Dreamstime

The cake that took the Bundt pan off the endangered list is still a household favorite.

Open up your kitchen cabinets. Among the sheet pans, stock pots, and cooling racks, you’ll find a circular aluminum pan that you can rely on to make a stunning cake or savory bread. And though this item is a staple in kitchens across America now, it was once in danger of being discontinued for good… until one cake stepped in and saved the day.

The Bundt pan was introduced to the American marketplace in the early 1950s by Nordic Ware, a Minneapolis-based company. The shape was based on the German cake Gugelhupf, and it was not a success by any stretch of the imagination. The Bundt pan was actually in danger of becoming extinct. Then the 1966 Pillsbury Bake-Off Contest happened. The Tunnel of Fudge Cake, a chocolate cake with an indulgent fudgy center, came in second place and helped make the Bundt cake a must-have kitchen accessory.

In an email interview, Jessica Faucher, the corporate archivist and historian for General Mills (which now owns Pillsbury), revealed that Pillsbury fielded “thousands of requests to locate the ring-shaped Bundt cake pan that was used for the recipe.”

“It was clear that consumers were interested in the recipe and the Bundt pan,” she said. “That recipe continued in popularity and became one of the first 10 recipes into the Pillsbury’s Bake-Off Contest Hall of Fame.”

Today, Nordic Ware has sold over 70 million Bundt pans, and because that company holds the trademark on the Bundt name, the signature tube shape has been repeated by other manufacturers under a more generic term, such as “fluted tube pan.” But you might not be able to have that airy, circle-shaped cake under any name if not for the Pillsbury Bake-Off. And if you didn’t know that, you probably don’t know these other facts about this legendary baking competition.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.


This Is The Best Bundt Pan, According To Our Food Editor

A quality Bundt pan will turn a simple cake into a sculpted work of art.

If your kitchen cupboard is anything like mine, it is hard to keep the door closed with all the various cake pans tumbling out. There are cheesecake pans of varying sizes, which, fortunately, can be neatly stacked together like a set of Russian nesting eggs. There are the tube pans I use for the never-fail pound cakes, several 8-inch and 9-inch pans for those tall layer cakes I attempt for birthdays and holidays, and the 9-x13 pan with a sliding lid for what I call my "bake-and-take" cakes. While I enjoy using all my cake pans, especially those I inherited from my mom and mother-in-law, one of my favorite pans is my decades-old Nordic Ware Bundt pan, as trustworthy and solid as my quarter-century-old Kitchen Aid stand mixer. If you are in the market for a new Bundt pan, there are many brands that will do a respectable job, but none perform better than the Nordic Ware Platinum Anniversary Bundt Pan. Here is why this pan deserves a place in your pantry.

Bundt pans can turn out beautifully sculpted cakes that require little, if any, fancy embellishment a simple glaze or dusting of powdered sugar is all that is needed to enhance the curves and crevices of a Bundt cake. The shape of this Nordic Ware Pan guarantees a baked work of art the sharp, well-defined, ridges and deep crevices produce a very impressive-looking cake. Made of cast aluminum, the pan is sturdy and thick but not too heavy. The nonstick coating allows cakes to come out cleanly, even from all the nooks and crannies of the pan. This pan also has handles, which makes it easier to manipulate when greasing, removing from the oven, and turning out the cake.

WATCH: Strawberry Swirl Cream Cheese Pound Cake

When deciding on a Bundt pan of any brand, choose a pan that is nonstick, metal, and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan (or use a baking spray) before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.