No frosting is required on these moist and delicious cakes.
Bundt pans come in varying designs and sizes. Feel free to alter the baking times on these recipes to fit a smaller or larger
pan. Miniature bundt cakes are ideal for gift giving when wrapped individually in celophane.
Our first recipes is Apple-Cinnamon Bundt Cake.
A homey comfort classic made special with a dusting of sugar and a hidden filling of apples and nuts.
View Recipe: Apple-Cinnamon Bundt Cake
Here we offer three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of
glaze over the top, or completely dunk the cakes for a heavier coating. Modify this base recipe to create two other variations:
Hummbingbird Bundt Cakes and Cranberry-Orange Bundt Cakes.
View Recipe: Buttermilk Bundt Cakes
Perfect for brunch, this light cake features sweet berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh
View Recipe: Glazed Lemon-Blueberry Poppy Seed Bundt Cake
"The cake has a delicate chocolate flavor, so it's not overpowering," said recipe developer Barb Combs. "I enjoy the special
glaze the most. Although I wrote the recipe to say 'cool completely,' the cake tastes delicious served slightly warm about
a half hour after you have inverted it from the pan."
View Recipe: Decadent Double-Chocolate Bundt Cake
"This cake is even better on the second day," said reader and recipe developer Anna Ginsberg.
View Recipe: Chocolate Chip Irish Cream Pound Cake
Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday
gifts. You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes
View Recipe: Orange Mini Bundt Cakes
Make the cake ahead, and freeze it for up to two weeks. Thaw in the refrigerator, and bring to room temperature before glazing.
Follow the directions for applying the glaze in two steps to allow it to permeate the cake more thoroughly. A fresh basil
sprig is a lovely garnish.
View Recipe: Pound Cake with Lemon-Basil Glaze
For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives
the cake a sweet, rich banana flavor.
View Recipe: Double-Banana Pound Cake
A bright citrus glaze, drizzled on top of the warm cake, pools at the bottom of the plate, making every bite—from the first
to the last—a delicious treat.
View Recipe: Orange Cardamom Cake
This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of
lemon extract for more intense lemon flavor.
View Recipe: Glazed Lemon Buttermilk Cake
Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.
View Recipe: Lemon-Blueberry Bundt Cake
The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake this cake up to
a month ahead, and freeze; thaw at room temperature.
View Recipe: Sour Cream-Hazelnut Bundt Cake
When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may
hit a melted chocolate, which might make you think the cake isn't done.
View Recipe: Chocolate Zucchini Cake