A Bundt cake is a round, molded cake that is inverted onto a plate when cooled. It offers a creative presentation and requires little or no decoration; a sprinkle of powdered sugar or drizzle of icing is all it takes to make this cake beautiful. Because it does not require frosting, it cuts your prep time down to a fraction. A standard cake mix that yields a 9 by 13 rectangular cake can be converted to a Bundt cake with minimal adjustments.
Place all toppings inside the bottom of the pan. Unlike a regular pan cake where the ingredients are placed on top of the batter, a Bundt cake is inverted after it's baked. Therefore, ingredients like fruit or nuts that you want to be on the top of the cake after it's baked must be put in the bottom of the pan prior to baking.
Pour the batter over the toppings and fill the pan about halfway so that your batter does not overflow when it rises. A typical box cake mix will make a 9 by 13 cake; to convert this same mix to a Bundt cake use a 12 cup Bundt pan.
Follow the recommended cooking temperature for your recipe. Even though the shape of the pan is different the cooking temperature stays the same. But, because the depth of your cake may be different in a Bundt pan, you might need to extend the cooking time. Insert a toothpick at the deepest point of the cake to check for doneness; a toothpick free of batter means the cake is done. If additional cooking time is needed increase the baking time, by 2-minute increments until the toothpick comes out clean.
Allow your cake to cool completely. If you try to remove your cake from the pan prior to cooling you risk the chance of the cake falling apart or sticking to the inside of the pan.
Invert your cake onto a plate. Tap gently if necessary to release it from the pan.
Sprinkle the cake with powdered sugar or drizzle with icing instead of frosting the entire cake.
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