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75th Anniversary Braided Bundt® Pan

75th Anniversary Braided Bundt® Pan

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Italian Cream Bundt Cake

4.5 based on 2 reviews

PREP: 25 MINUTES

COOK: 1 HOUR 20 MINUTES

SERVINGS: 13 - 15 SERVINGS

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A classic cake made in a Bundt! This Italian Cream Bundt recipe combines a decadent buttery and moist cake with a little bit of crunch from toasted pecans and flaked coconut.  It is topped with a light dusting of confectioners’ sugar for a simple and irresistible dessert. This cake is effortlessly baked  in our 75th Anniversary 12 Cup Bundt® Pan for a beautiful display!

Ingredients

  • 1 ½ cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 ½ tsp kosher salt
  • 5 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • 1 cup finely chopped toasted pecans
  • 1 cup sweetened flaked coconut, toasted
  • confectioners’ sugar for garnish

Directions

This recipe was created by Bake From Scratch magazine. For endless Bundt recipe inspiration, follow @thebakefeed on Instagram or check out bakefromscratch.com

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, 3 to 4 minutes. Increase mixer speed to high, and add granulated sugar, brown sugar, and salt; beat for 10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in pecans and coconut.
  3. Spray a 12 to 15-cup Bundt pan with baking spray containing flour. Spoon batter into prepared pan. Batter will fill pan within 1 inch of the top, but baking at a lower temperature as directed (300° F) will prevent overflow.
  4. Place pan on middle rack in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.

Read Recipe Reviews

    Delicious! Just beautiful in the 75h anniversary pan. Am about to make it again. This recipe is a keeper.

    any way to scale this down for the 10 cup crown pan?

    Hi! This recipe can be made in a 10 cup Bundt Pan. We would suggest making the recipe as is and filling your 10 cup Crown Bundt Pan 3/4 full. Baking time will be slightly different- check and take out about 5-10 minutes earlier or until cake tester comes out clean. There will be remaining batter and what we love to do is make cupcakes or fill a smaller pan to have extra cakes to enjoy. If you have any other questions, please reach out to us directly at info@nordicware.com.

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Product Used In This Recipe

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75th Anniversary Braided Bundt® Pan

75th Anniversary Braided Bundt® Pan

SEE PRODUCT
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