Nordic Ware Formed Bundt Pan, 12 Cup, Assorted Colors

 (17 customer reviews)

If you simply need a Bundt pan to bake a nice pound cake (or bread or whatever else you'd like) then this classic and popular find from Nordic Ware is an easy choice. If you've held one of Nordic Ware's Platinum Collection Cast Aluminum Bundt pans (the pans shaped as flowers or cathedrals and such) then the first thing to jump out at you is probably the weight of the cast aluminum. This classic Nordic Ware pan is made from regular aluminum making it considerably lighter than the cast aluminum in the Platinum Collection pans but not making it an inferior product (you will definitely notice the weight difference, though). I baked my first cake in the 12-cup pan and it came out beautifully. The inside is non-stick, supposedly, but I still greased and floured it to very pleasing results (took minimal effort to release the cake from the pan). I would consider one of the $30+ pans from Nordic Ware in the future for the crafty and intricate designs but for everyday and no-hassle holiday...Read more

First, note that the color of the item is much richer looking than what is pictured. More like "American Flag" red. This is a good basic bundt pan at an extraordinarily good price. I know there are heavier pans out there, but for people who want to bake a nice bundt cake without breaking the bank, this one is what you want. One advantage of having a lighter-weight pan is that if you're short on cabinet storage space, this pan is lightweight enough to hang by a regular nail from the center hole.

No matter what the surface of a bundt pan is, whether or not it's supposedly nonstick, you'll still want to grease the pan, either with shortening or nonstick spray. It's large enough to use for cake mixes or your favorite recipe.

I bought this at the bullseye today for ten bucks, and after I got it home I was reading some of the reviews on here, so I was a little concerned that I might have some issues, but after baking a cake in it tonight, I don't know why I was even worried! It works great! I used cooking spray (liberally) to coat the pan, filled it with batter all the way to the top, (put it on a cookie sheet, since I knew it was going to overflow a little ;) baked it and let it cool for 35-40 minutes. I loosened the edges at the top just a little bit, then flipped it over onto my cake plate --the bottom of the pan was still a little hot, so I let it sit for a minute. Then I kinda wiggled the pan a little back and forth while lifting it up just a little, until I could feel that it wasn't stuck to the cake, then just pulled it off! Worked like a charm and looks pretty too! It cleaned up really easy as well...even the outside where the cake had overflowed and cooked onto the sides! I'm really happy with it...Read more