How to Use a Bundt Pan
Baking in a Bundt pan is as easy as baking in a regular baking pan. But the fluted sides, rounded bottom and the center tube mean a Bundt pan makes a cake---or a meatloaf or gelled fruit salads or deserts---as pleasing to the eye as the palette.
Although many cookware makers produce a fluted tube pan, Bundt pans were designed and first produced by Nordic Ware in 1950.
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Instructions
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Use the Bundt pan as a gelatin mold for desserts or jellied fruit salads which require no baking, but must be chilled to "set" the gelatin before serving. The Bundt pan is refrigerator-safe.
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Preheat your oven to the temperature specified in your recipe if you are baking. Using a Bundt pan does not affect the baking temperature or time of any recipe (such as with glass).
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Generously grease the bottom, sides and flute of the Bundt pan with shortening or a baker's oil spray, whether the pan will be used for baked goods or goods to be chilled in the refrigerator. Even nonstick pans should be greased or sprayed to ease removal of the contents.
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Understand that Bundt pans bake contents in an inverted position. If your recipe calls for toppings such as brown sugar, fruit or nuts to be baked on the top of the cake, those toppings must go into the pan first.
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Create a "tunnel" pattern within your Bundt pan, where a filling of chocolate or fruit is baked into the center of the cake. Pour half of the batter into the pan (after adding any toppings, as above). Ladle in your center filling, then pour in the other half of the batter.
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Bake the cake (or meatloaf) according to the recipe instructions. Allow cakes to cool thoroughly before attempting to removal from the pan.
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Place a dinner plate atop the Bundt pan and invert the pan and plate together. If the cake has cooled sufficiently, it should drop from the pan onto the plate, ready to be frosted or glazed and served.
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Tips & Warnings
If the cake is cooled but refuses to leave the pan, a rubber spatula should be inserted between the pan and cake to free the cake. Metal spatulas should not be used for this, since they will scratch nonstick surfaces. Because the pan is ring-shaped, it should be placed in the center of the oven for even heat distribution.
For meatloaf, use the leanest possible meat and drain any grease off before inverting the pan onto a plate.
