How to Bake a Bundt Cake With a Bundt Pan Substitute

Bundt cakes are delicious—this is a known fact. But you may not know that you can bake a delicious Bundt cake even if you don’t have the right pan. You probably have the perfect Bundt pan substitute in your kitchen right now.

What to Use Instead of a Bundt Pan

Thankfully, you can use many types of cake pans for your Bundt cake recipe. You basically have two options here: make your own Bundt pan, or use a different pan altogether. Regardless of which option you choose, remember you won’t get the same stylized exterior without a real Bundt pan.

Here’s everything you can make in a Bundt pan.

How to Make Your Own Bundt Pan

To make your own substitute Bundt pan, you’ll need a standard round cake pan (ideally a 9-inch round), pie weights like this and a small, empty oven-proof container (like a simple oven-safe glass Pyrex dish). Place the glass in the middle of the cake pan, fill it with your weights, make sure it will not move (you don’t want batter under that glass, trust me). Then, pour your batter.

Editor’s Tip: A Bundt pan is deep, so if you substitute a normal 9-inch round pan, you’ll have way too much batter. It’s a good idea to make a second “Bundt” cake at the same time.

How to Convert a Bundt Cake Recipe

You can adapt a Bundt cake recipe to whatever pan you do have in your kitchen. To convert your Bundt cake recipe, first decide which pan you’ll use. A standard Bundt cake pan holds between 10 and 12 cups of batter, and standard Bundt cake recipes typically make slightly more than what you’d bake in a 13×9 pan, or two 9-inch round cakes. Find more baking pan conversions.

Can you bake a Bundt cake in a 13×9 pan? Yes—but don’t overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow.

You’ll also need to adjust your baking time. Bundt cake pans are deep, so recipes call for longer baking times. If you change to a shallower dish, bake for a significantly shorter time period, and check in frequently. Using a toothpick or skewer, check the cake every 10 to 15 minutes until it comes out clean.

Here Are Our Favorite Bundt Cake Recipes

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Lemon Lover's Pound Cake Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri Go to Recipe

Taste of Home

Blueberries and Cream Coffee CakeThis 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.

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Find out how to use raspberries, bananas, cranberries, and more to bake fruit Bundt cakes.

Margarita CakeThis margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania

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Taste of Home

Banana Pound CakeI adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey

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Mini Blueberry Bundt CakesThese pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

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Pineapple Upside-Down Bundt Cake Recipe photo by Taste of Home

Pineapple Upside-Down Bundt CakeThis upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn't be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois

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Easy Lemon Pound CakeWho doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California

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Olive Oil Cake Recipe photo by Taste of Home

Olive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin

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Grandma’s Carrot CakeMy grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan

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Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri

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Taste of Home

Mom's Citrus Buttermilk CakeEveryone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas

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Lemon Poppy Seed CakeThis luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.

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Pina Colada Tube CakeWe named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma

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Taste of Home

Peanut Butter Bundt CakeThis peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina

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Down South Sweet Tea CakeI think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina

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Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

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Taste of Home

Citrus-Raspberry Coffee CakeOrange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho

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Taste of Home

Coconut Fudge Cake“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”

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Jelly Donut CakeCake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia

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Chocolate Comfort CakeThis moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee

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Taste of Home

Caribbean Coconut Rum CakeMy take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey

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Sour Cream Pound CakeBecause I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin

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Blueberry Sour Cream Coffee CakeHoliday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana

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Taste of Home

Lemon Rhubarb Tube CakeFor a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas

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Fluted Lemon Cake with Fresh FruitThis citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey

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Taste of Home

Rainbow Cake with CloudsSome cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario

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Taste of Home

Coconut Pound Cake with Lime GlazeThis pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia

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Easy Pistachio Tube CakeMixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia

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Surprise Carrot CakeA cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario

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Contest-Winning Moist Chocolate CakeYou don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania

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