Bundt Pan Substitutes and Tasty Bundt Cake Recipes!
Do you ever find yourself getting excited to make a recipe and then realize you don’t have the right equipment? Sometimes it doesn’t matter, but sometimes it’s a critical piece and hard to replace!
A bundt pan is something I didn’t pack with me on our trailer adventure, and it’s something I’ve missed because it’s definitely not easily replaced! With fall approaching, I’ve been craving Cake by Courtney’s Apple Cider Donut Cake (don’t worry- I’ve included the recipe at the end of the article!). While I may not be able to create the same beautiful cake that I could with a bundt pan, I can still achieve the flavor by baking with one of these substitutes!
Let me reiterate- you really can’t quite replace the beauty of a bundt cake when using a substitute. But if you’re just wanting the flavor of the cake, and possibly experimenting with different sizes for the coatings that often accompany bundt cakes, then you definitely have options to work with!
- A tube pan is a great substitute. Sure, angel food cake might not look as fancy as a bundt cake. But you’ll still accomplish the inner hole look and you won’t have to adapt your recipe too much (maybe just bake for a shorter amount of time-you can always test with a toothpick and add more time if needed!)
- You can use a regular cake pan and use a ramekin dish weighed down with pie weights or rice to create the whole in the middle! (Make sure it’s securely weighed down so you don’t have batter slipping underneath! Obviously, this will be a much smaller bundt cake, so you’ll want to use two cake pans and watch them carefully! When the batter looks set and isn’t jiggling, start checking the cake with a toothpick until it comes out with only a few moist crumbs. (If you don’t have a ramekin, try using an empty can- just make sure to clean it and remove all adhesive first!
- Use the same method as above but with a pie plate or springform pan! Obviously with any of these pans, you will need to significantly reduce the baking time because all of these dishes are much more shallow than a bundt pan!
- Really, you can bake a bundt cake recipe in any pan you have on hand! Muffin tins, bread loaf pans (two would be approximately equivalent to one bundt cake recipe), a 9x13 pan, etc. With all of these, you’ll need to adjust the baking time quite a bit. Make sure the batter is still a good half inch from the top when filling! And again, start small and watch it closely. When it starts looking a little more set, use a toothpick to test until just a few moist crumbs come out. It’s better to err on the side of moist than super overdone and dry!
Here are 4 bundt cake recipes you can try- with or without a bundt pan!
This may not seem on par with “fall” recipes, but I don’t care- it looks delicious!
Blueberries and Cream Coffee Cake
This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. Susan Ober, Franconia, New Hampshire Total Time: 1 hr 15 min
Prep time:
Cook time:
Serving size: 12
Calories per serving: 430
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 430
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
Directions:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries.
Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.
Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Source: tasteofhome.com
Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.
Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I’ve tried another of her pumpkin recipes and it’s delightfully moist and tasty! I bet this one is just as good!
Pumpkin Bundt Cake with Caramel Drizzle
This Pumpkin Bunt Cake is so moist and the caramel drizzle adds the perfect finishing touch!
Serving size: 12
Calories per serving: 444
Ingredients:
Calories per serving: 444
1 1/4 cups sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 (15-ounce) can pumpkins
1 cup sour cream
2 cups flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a prepared bundt pan. ( I like to use the spray that has flour in it, if you don't have any, grease and flour it yourself.)
Bake for approximately 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.
Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for a couple minutes then drizzle immediately onto cake. It sets up quickly so its best to drizzle while its still very warm.
Source: chef-in-training.com
In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a prepared bundt pan. ( I like to use the spray that has flour in it, if you don't have any, grease and flour it yourself.)
Bake for approximately 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.
Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for a couple minutes then drizzle immediately onto cake. It sets up quickly so its best to drizzle while its still very warm.
Source: chef-in-training.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This just sounds heavenly! I love butter, caramel, and salt, and this just seems like a winner to me!!
Salted Caramel Kentucky Butter Cake
Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with a caramel butter sauce that is rich,delicious, and soaks into the cake! Author: Ashley
Prep time:
Cook time:
Yield: 12
Serving size: 12
Calories per serving: 666
Ingredients:
Cook time:
Yield: 12
Serving size: 12
Calories per serving: 666
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup caramel coffee cream er (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar)
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature
3/4 cup white sugar
1/3 cup butter
3 tablespoons caramel coffee creamer
2 teaspoons vanilla extract
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt or kosher salt
Directions:
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan
In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
Pour batter into prepared Bundt pan.
Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer).
Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
Running a knife along the edges first helps the cake come out cleanly.
In a saucepan combine the 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush
to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!
Source: wishesndishes.com
In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
Pour batter into prepared Bundt pan.
Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer).
Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
Running a knife along the edges first helps the cake come out cleanly.
In a saucepan combine the 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush
to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!
Source: wishesndishes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I’ve made this many times and it is always a hit!!
Apple Cider Donut Cake- Cake by Courtney
A tender and moist apple spice bundt cake with a cinnamon sugar coat. Based off Rowley's Red Barn Apple Cider Donuts!
Serving size: 18
Calories per serving: 314
Ingredients:
Calories per serving: 314
3 cups (360 g) all-purpose flour
2 teaspoons (5 g) ground cinnamon
1/4 teaspoon (1 g) nutmeg
1 teaspoon (5.6 g) salt
1 1/2 tablespoons (21 g) baking powder
1 1/2 cups (300 g) granulated sugar
1/2 cup (110 g) brown sugar
1 cup (224 g) vegetable oil
3 eggs at room temperature
1 cup (250 g) applesauce at room temperature
1 cup (248 g) apple cider at room temperature
1 teaspoon (5.6 g) vanilla extract
1/4 cup (56 g) unsalted butter melted
1/4 cup (50 g) granulated sugar
2 teaspoons (5 g) cinnamon
Directions:
Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
Add the applesauce and vanilla. Mix to combine.
With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
Using a pastry brush, coat the cake in butter.
Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.
Source: cakebycourtney.com
In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
Add the applesauce and vanilla. Mix to combine.
With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
Using a pastry brush, coat the cake in butter.
Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.
Source: cakebycourtney.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Enjoy your bundt cakes!!
Camille Hoffmann
Monthly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
- https://cooking.stackexchange.com/questions/7799/bundt-pan-substitution#:~:text=You%20can%20use%20two%20loaf,bit%20depending%20on%20your%20results.
- https://americasrestaurant.com/bundt-pans-substitutes/
- https://www.tasteofhome.com/article/bundt-pan-substitute/
- https://www.thekitchn.com/bundt-pan-diy-23204381
- https://stocksnap.io/photo/homemade-cake-IPJ4RYWVJK
- https://www.tasteofhome.com/recipes/blueberries-and-cream-coffee-cake/
- https://www.chef-in-training.com/pumpkin-bundt-cake-caramel-drizzle/
- https://wishesndishes.com/salted-caramel-kentucky-butter-cake/
- https://cakebycourtney.com/apple-cider-donut-bundt-cake/
