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75th Anniversary Braided Bundt® Pan

75th Anniversary Braided Bundt® Pan


Italian Cream Bundt Cake

4.9 based on 12 reviews





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!


  • 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


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

  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

    This recipe is AMAZING, the flavor is rich, creamy and delicious, cake itself is moist and it bakes beautifully in any nordic ware bundt pan. Try this recipe, you will not be disappointed. I reduced half a cup of sugar the second time I made this recipe as I wanted it to be a little less sweet.

    This is a 5 star cake! Can it be made a day ahead?

    Hi! Yes it can. Be sure to store in an air tight container. Thanks!

    Delicious! I made this and baked the batter using the bundtlett pan molds. Perfect!

    Love this cake!! Tons of compliments and everyone wants the recipe!! My favorite cake!!

    Recette géniale dont on peut adapter la base à l’infini. Me concernant, pas de noix de coco mais de la cannelle. Au top !

    Baked this cake in my 75th Anniversary Bundt pan and it came out perfectly! I did substitute cake flour for the AP flour since I prefer a more delicate crumb and the cake practically melted in my mouth. My husband raved about it, too. The pan performed extremely well and was easy to clean, using my Bundt brush for small crevices. I will definitely bake this cake again.

    Love this recipe!! Will be making this one again!! 5 stars!!

    This is a wonderful cake! So pretty in this pan! Impressive.

    It says to start the cake In a cold oven. do you wait until it gets to 300 before your time starts?

    Hi! Thank you for reaching out. You should start your timer the moment you put the cake in the cold oven. If you have any more questions, please reach to directly or chat function on our website. Happy baking!

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

    Can this be made without the coconut? If so what what I substitute the coconut with?

    Hi! Yes, the coconut could be removed if desired. It is traditionally in this type of cake. Thanks!

    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

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Product Used In This Recipe

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75th Anniversary Braided Bundt® Pan

75th Anniversary Braided Bundt® Pan