We’ve all been there. You’ve baked a sweet little Bundt cake, it’s done cooling and you’re ready for the big flip. Oven mitts on and serving platter ready, you take a deep breath, flip the pan…and only half of the cake comes out.
Now, I firmly believe that most imperfections can be fixed with a bit of buttercream frosting. But why hide perfectly good curves if you’ve got ’em? When properly prepared, bare Bundt cake can be downright gorgeous. A bakery favorite, this confection owes its beauty to its uniquely fluted baking dish-but without a healthy coat of grease, Bundt pans tend to hang on to their contents, marring the cake’s iconic shape. For flawless Bundt cakes every time, our Test Kitchen uses this fail-safe method:
What You’ll Need:
- Vegetable shortening
- Paper towels
- Flour
- Spoon
Step 1: Get greasing
Fold a sheet of paper towel and dip it into the shortening. You’ll need plenty, so go ahead and scoop out a big gob of the stuff. Then, as though washing the pan with a soapy sponge, spread the shortening around, making sure to coat all of its nooks and crannies.
Step 2: Sprinkle with flour
Take a spoonful of flour and lightly dust the greased pan. I find holding the spoon steady in one hand and gently tapping my wrist with the other helps prevent dumping the contents of the spoon all at once. If you’re worried about the flour clumping, sift it into the pan using a fine-mesh sieve. Next, pick up the pan, gently tapping and rotating it to create a thin, even coating of flour across the pan’s interior.
Test Kitchen Tip: For chocolate cakes, dust with cocoa instead of flour to preserve the rich color of the cake.
Step 3: Shake it off
Time to shake out any excess flour. Head over to the sink, turn the pan upside down and gently tap it against the edge of the counter or faucet. (Doing this at the sink makes for easier cleanup later.)
Voila! You have a pan that’s well-prepared for whatever batter you bring to it.
Looking for some cake inspiration? Try our top-rated Bundt pan recipes.
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Heavenly Praline Cake
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
Butter Pound Cake
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
Chocolate Comfort Cake
This 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
Swiss-Onion Bread Ring
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. —Judi Messina, Coeur d'Alene, Idaho
Cinnamon Monkey Bread
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio
Bacon Pull-Apart Bread
I made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. —Terri Christensen, Montague, Michigan
Surprise Monkey Bread
When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
Peppermint Cream Pound Cake
"I came up with this recipe because I was looking for a new twist on a tried and true pound cake, and I really like the look and flavor of peppermint, especially around Christmas. Everyone at work loved the results, and my family did, too." – Carolyn Webster, Winston-Salem, North Carolina
Citrus-Raspberry Coffee Cake
Orange 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
Chimichurri Monkey Bread
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. —Eden Dranger, Los Angeles
Chocolate Monkey Bread
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. —Heather Deterding, Odenton, Maryland
Ginger-Walnut Tube Cake
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
Cinnamon Apple Cider Monkey Bread
I use the cold-weather staples cinnamon and apple cider to turn plain cinnamon rolls into monkey bread. It’s a hit with my boys, who love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
Grandma's Carrot Cake
My Grandma was very special to me. She had a big country kitchen that was full of wonderful aromas anytime we visited. This was one of her prized cake recipes, which continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Ginger-Glazed Lemon Bundt
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
California Lemon Pound Cake
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
William Tell's Never-Miss Apple Cake
I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
Buttermilk Pound Cake
Now that I've retired from teaching, I have more time to bake. This buttermilk cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Pear Bundt Cake
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Patriotic Gelatin Salad
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Beaver Dam, Wisconsin
Surprise Carrot Cake
A 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
Pizza Monkey Bread
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
Chocolate Zucchini Cake with Custard Sauce
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. —Peggy Linton, Cobourg, Ontario
Buttery Bubble Bread
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Rum-Glazed Pumpkin Cake
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
Almond Apricot Coffee Cake
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
Chocolate Almond Cake
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Molded Cranberry-Orange Salad
I take this dish to potlucks during the holidays. People always ooh and aah. Feel free to sub whipped cream for the celery curl garnish. —Carol Mead, Los Alamos, New Mexico
Choco-Scotch Marble Cake
This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well. -Pam Giammattei, Valatie, New York
Veggie Pull-Apart Bread
A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
Black Raspberry Bubble Ring
I first made this pretty bread years ago for a 4-H project. It helped me win Grand Champion for my county and took me to the Ohio State Fair. It takes some time to make, but I pull out this recipe any time I want a breakfast or dessert that will really impress. —Kila Frank, Reedsville, Ohio
Spinach Dip Pull-Aparts
Even picky eaters who don't like to eat spinach will dig into these tasty little bites. — Kelly Williams, Forked River, New Jersey
Breakfast Apple Cake
Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah
Chocolate-Cherry Brownie Cake
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York
Easy Orange Rolls
Life on a dairy farm is busy, so I need breakfast recipes that are simple yet delicious. My teenager daughter has been helping in the kitchen for years. In fact, this was probably one of the first recipes she made herself. —Peggy Kraemer, Thief River, Minnesota
Onion-Garlic Bubble Bread
I've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota
Decadent Fudge Cake
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia