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Which one should you buy?

A heavy cast aluminum Bundt pan with a good nonstick coating and deep, sharp ridges. It costs a bit more than a thin one, but your cakes come out cleaner and look far better. Here's what I'd point you to:

There's something a bit magic about a Bundt cake. You mix a simple batter, pour it in, and out comes something that looks like it came from a proper bakery. A drizzle of glaze and you've got a centrepiece.

The pan does most of the work. That's why it's worth getting a good one. A thin pan with a tired coating will hang on to half your cake, and there's nothing sadder than a beautiful Bundt with its top left behind in the tin.

Why the hole in the middle matters

The tube in the centre is the clever bit. A big, rich batter in an ordinary round tin takes ages to cook through, and by the time the middle is done the outside is dry. The tube lets heat into the centre of the cake, so it bakes from the inside as well as the outside. That's how a dense pound cake comes out moist all the way through.

The ridges are mostly for looks, and lovely looks they are. But every ridge is another place for cake to stick. That's why the coating, and how you grease it, matter so much with this pan. A good nonstick surface is close to essential. Uncoated pans, even heavy cast iron, tend to grab the cake.

Weight matters too. Heavy cast aluminum heats evenly, so the cake browns the same all the way round instead of catching in one spot.

Nordic Ware Anniversary Bundt at a glance

Nordic Ware created the original Bundt pan, and the Anniversary is their classic shape.

What to look for in a Bundt pan

• Heavy cast aluminum. It bakes evenly and gives sharper, cleaner ridges than thin pressed metal.

• A proper nonstick coating. With all those grooves, this is the one pan where nonstick really earns its keep.

• The right size. Most recipes are written for a 10 to 12-cup pan. Pans of that size mostly differ in height rather than width, so the cakes come out much the same. A 15-cup pan handles bigger recipes too.

• Big handles. You'll be flipping a hot, heavy pan upside down. Something to hold on to helps.

• Deep, crisp ridges. If you're buying a Bundt pan, you want the cake to look like one.

The Anniversary ticks every box: it's the largest of the classic pans, the handles are generous and the ridges are deep. Its only real snag is that it sometimes sells out.

Who it suits, and who should skip it

Good for you if

• You bake pound cakes, coffee cakes or classic Bundts for a crowd

• You want a pan that handles both 10-cup and bigger recipes

• You want a cake that looks the part with almost no decorating

Skip it if

• You bake for one or two; a 6 to 10-cup pan is plenty

• You're short on cupboard space for a pan that does one job

• You'd rather spend less: the 12-cup formed version costs about half as much

How to get the best from it

Grease every groove

Use soft shortening and a pastry brush, and get right into every ridge and around the tube. Then dust with flour, tap it all round, and knock out the extra. A baking spray that contains flour works well too. Butter tastes lovely but its milk solids can glue the cake to the pan, so if you use it, be extra thorough. For a chocolate cake, dust with cocoa instead of flour.

Don't overfill

Fill the pan no more than three-quarters full. The batter needs room to rise. Overfill it and the cake spills over, or it sinks back in the middle.

Turning it out

Let the cake cool in the pan for about 10 minutes, or as long as your recipe says. Too short and it's too soft to hold together. Too long and it starts to steam and stick. Run a thin plastic spatula round the edges and the tube, put a cooling rack on top, and flip it over in one confident go. Give it a minute and lift the pan straight up.

If it sticks

Don't panic. Turn it back over, let it sit a few more minutes, then try again. If a bit stays behind, ease it out and patch it on. A glaze covers a multitude of sins.

Looking after it

• Hand wash only. Nordic Ware says the dishwasher can shorten the life of the coating.

• No metal tools or scourers. Soak it in warm soapy water and use a soft brush in the grooves.

• Mind the oven limit. Keep it at 425°F or below.

• Dry it well before you put it away, especially in the ridges.

The one rule

Grease it properly, every single time. Five minutes with a brush saves your cake.

Questions people ask

What size Bundt pan do most recipes need?

Most call for a 10 to 12-cup pan. A 15-cup pan like the Anniversary takes those recipes too, as long as you fill it no more than three-quarters full.

How do I stop my Bundt cake sticking?

Grease every groove with shortening and dust with flour, or use a baking spray that contains flour. Cool it in the pan for about 10 minutes, then turn it out.

Can a Bundt pan go in the dishwasher?

Not this one. Nordic Ware recommends hand washing, as the dishwasher can wear down the nonstick coating.

What's the difference between a Bundt pan and a tube pan?

A Bundt pan is fluted and usually nonstick, for rich, buttery cakes. An angel food tube pan has straight sides and no coating, because a light sponge needs to cling to the sides as it rises.

Can I use a Bundt pan for other things?

Yes. It's handy for monkey bread, savoury bread rings and even a jellied dessert. Just keep within the 425°F limit.

Cook with it

A cake from my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.