Daily food & travel inspiration in your inbox

From sweet to savory, 7 bundt pan hacks everyone should know!



  • For the cake:

  • 3 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1 tablespoon baking powder

  • 1/2 stick unsalted butter, room temperature

  • 1 tablespoon vanilla extract

  • 2 cups granulated sugar

  • 1/2 cup canola or vegetable oil

  • 3 large eggs plus 4 yolks, at room temperature

  • 1 cup lowfat buttermilk

  • For the filling:

  • 2 large egg whites, at room temperature

  • 2/3 cup granulated sugar

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon vanilla extract


  1. For the cake:

  2. Preheat oven to 325 degrees, and grease a 12-cup Bundt pan with nonstick cooking spray.

  3. Sift flour, salt, and baking powder into a medium bowl and set aside.

  4. In a stand mixer fitted with the paddle attachment, cream together butter, vanilla and sugar on medium speed until very light and fluffy, about 3 to 4 minutes.

  5. Add the canola oil and beat until light and fluffy. Next, add eggs and egg yolks one at a time, and beat until fully incorporated, about 1 minute.

  6. Add the flour mixture and buttermilk to the batter in 3 alternating additions, starting and ending with the buttermilk. Beat just to combine.

  7. Spoon the batter into the prepared pan using a spatula to smooth the top.

  8. Bake for 60 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes, then invert onto rack, remove the pan and let cool completely. Once cooled, turn the cake upside down on a cutting board. Using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake.

  9. For the filling:

  10. In a medium glass bowl, using a whisk, combine egg whites, sugar and cream of tartar. Place the bowl over a double boiler, and whisk constantly until sugar dissolves and the egg whites are just above room temperature, about 3 minutes.

  11. Remove bowl from the double boiler, and use an electric hand mixer fitted with a whisk attachment on medium-high speed to whip the mixture until stiff glossy peaks form, about 6 minutes. Add vanilla and whisk to combine.

  12. Using a large piping bag fitted with a large, round tip, fill the hollowed out sections of the cake. Flip the cake onto a serving platter and dust with powdered sugar before serving.




  • 1 1/2 pounds store-bought chocolate chip cookie dough

  • 48 ounces cream cheese (3 blocks)

  • 18 ounces sweetened condensed milk (1 1/2 cans)

  • 12 ounces whipped topping (1 1/2 containers)

  • 24 ounces semi-sweet chocolate chips, divided

  • Special equipment:

  • 3 1/2 pounds dry beans (for baking the crust)


  1. Preheat oven to 350 degrees.

  2. Using 2 sheets of aluminum foil and the inside of a bundt pan, create a mold of the pan. Set aside.

  3. Remove store-bought cookie dough from packaging and cut into circles. Flatten then push and assemble along the entire interior of an oiled bundt pan. Place your aluminum foil bundt pan mold inside the bundt pan, covering the cookie dough. Fill with dry beans or pie weights. Bake for 15 to 20 minutes, or until fully cooked.

  4. While the cookie shell is baking, prepare the no-bake cheesecake filling. Use a hand mixer to combine cream cheese, sweetened condensed milk and whipped topping. Once fully incorporated, use a spatula to fold in 12 ounces of chocolate chips. Fill the cooled cookie bundt with the cheesecake filling. Refrigerate overnight.

  5. Once the cheesecake is set, remove the cookie cheesecake from the bundt pan mold and serve it upside down. Temper the remaining chocolate chips and drizzle on top. Serve and enjoy!


Bundt Pan Hacks: Calzone


  • 3 store-bought pizza dough

  • Olive oil

  • 2 pounds shredded mozzarella cheese

  • 1/2 pound pepperoni

  • 1 can black olives, drained and chopped

  • 1 jar pepperoncinis, drained and chopped

  • 1 jar roasted red peppers, drained and chopped

  • 3 tablespoons Italian seasoning

  • Marinara, for dipping


  1. Preheat oven to 350 degrees.

  2. Stretch the pizza dough into the largest rectangle you can without tearing the dough and place on a floured surface. Drizzle with olive oil and top with one-third of the cheese, pepperoni, olives, peppers and Italian seasoning. Starting from one of the wide ends of your dough, roll up the pizza into a long stromboli shape. Repeat this with the other two pizza dough.

  3. Spray Bundt pan with nonstick cooking spray and lay the strombolis in the pan in a circular motion. Bake for 45 minutes to 1 hour. Serve with marinara.

Bundt Pan Hacks: Calzone

Bundt Pan Hacks: Bundt Wrap Supreme


  • 1/2 pound ground beef

  • 1 yellow onion, chopped

  • 1 yellow bell pepper, chopped

  • 1 jalapeño, chopped

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1/2 tablespoon salt

  • 1/4 cup salsa

  • 17 (8-inch) flour tortillas

  • 16 ounces shredded Mexican blend cheese

  • 5 ounces Velveeta cheese, cubed

  • 1 can classic Rotel tomatoes, drained

  • Cooking oil


  1. Preheat oven to 350 degrees.

  2. Heat a large nonstick skillet with 2 tablespoons of oil over medium-high heat. Cook the onions and peppers until they begin to soften and have started to brown on the edges. Add in the beef and cook until no longer pink. Season with cumin, chili powder, salt and salsa. Simmer for 5 minutes. Remove from heat and set aside to cool.

  3. Make 17 quesadillas by placing 1/4 cup of shredded cheese onto each tortilla, fold in half and set aside.

  4. Spray Bundt pan with nonstick cooking spray. Line the pan with 11 quesadillas, making sure that they overlap on the edges. Sprinkle 1/2 cup shredded cheese into the bottom of the pan. Add the cubed Velveeta and the Rotel.

  5. Cover with a layer of three quesadillas before moving on to the next layer. Add the cooled meat mixture on top of the quesadilla layer and then top with more cheese and then the last 3 quesadillas. Press down firmly with your hands to make sure everything is compact. Bake for 45 minutes.

Bundt Pan Hacks: Bundt Wrap Supreme

Bundt Pan Hacks: Jelly Donut


  • For the cake:

  • 1 cup sugar

  • 1 cup canola oil

  • 1 cup sour cream

  • 2 eggs

  • 2 1/2 cups self-rising flour

  • 1/2 teaspoon salt

  • 1/2 cup buttermilk

  • 2 teaspoons vanilla extract

  • 1/2 cup jam

  • For the glaze:

  • 3 cups powdered sugar

  • 1/3 cup milk

  • Rainbow sprinkles, for decorating


  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine sugar, oil, sour cream,and eggs until light and fluffy. Add flour a little at a time, until fully incorporated. Mix in salt, then mix in buttermilk and vanilla until smooth.

  3. Pour two-thirds of the batter into a nonstick Bundt pan. Using a spoon, evenly drop tablespoon-sized mounds of jam on top of the batter to form a ring in the center; pour the remaining batter on top and smooth. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove cake from pan and let cool.

  4. When the cake is cool, make the glaze: In a small bowl, mix powdered sugar and milk. Whisk to combine. Place the cake on a wire rack set over a baking sheet. Pour glaze on top and decorate with sprinkles. Enjoy!

Bundt Pan Hacks: Jelly Donut

Bundt Pan Hacks: Scalloped Potato Bundt


  • 2 pounds Yukon Gold potatoes

  • 1/2 pound sliced cheddar cheese

  • 2 pounds bacon

  • 1/2 cup cream

  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.

  2. Peel and thinly slice the potatoes using a mandolin. As you are slicing, transfer slices to a bowl of salted water to prevent browning. Once all potatoes are sliced, drain the water and add the cream, salt and pepper. Set aside.

  3. Line the Bundt pan with the bacon, following the curve of the Bundt from the outer edge to the center, overlapping the sides of the bacon as you go.

  4. In the bacon lined pan, alternate layers of potatoes and cheese (starting with potatoes) until you’ve used all of the potatoes and cheese.

  5. Bake for 1 hour. Flip out onto a sheet pan and bake another 15 minutes to brown the outside of the bacon.

Bundt Pan Hacks: Scalloped Potato Bundt

Bundt Pan Hacks: Bagel Bread Ring


  • 2 store-bought pizza dough

  • 1 (16-ounce) block of cream cheese

  • Egg wash

  • Everything bagel seasoning

  • Toasted sesame seeds

  • Asiago cheese


  1. Cut the cream cheese into 1/2-inch cubes, place on small sheet pan and freeze. This will make it easier to work with later.

  2. Bring a large pot of salted water to boil.

  3. Pinch off a golf ball-sized piece of the pizza dough and flatten into a disc. Place a cube of cream cheese in the middle and encase it in the dough as you form a “bagel” ball. Continue this process until all of your dough and cream cheese is gone.

  4. Drop the balls into the boiling water until they float (about 1 to 2 minutes) and remove to a sheet pan or plate.

  5. Brush the boiled balls with egg wash. Roll one third in everything bagel seasoning, one third in sesame seeds and one third in asiago cheese.

  6. Place the finished bagel balls into the greased Bundt pan, rotating flavors.

  7. Bake at 350 degrees for 45 minutes to 1 hour, or until the exterior is golden brown. Garnish with chives and serve.

Bundt Pan Hacks: Bagel Bread Ring




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox