Classic Sized Bundts

A Bundt® pan is a fluted cake pan with a hollow center tube, designed to bake a dense, moist cake with an even crumb and a decorative shape straight out of the pan. Nordic Ware invented the original Bundt® pan in the 1950’s, and every pan in our classic-sized collection is made of heavy-duty cast aluminum with a nonstick interior for even baking and a clean release.

Classic-sized Bundt® pans range from 10 to 15 cups, making them the largest standard Bundt® size and the right choice for a full boxed-mix or homemade recipe like a pound cake, coffee cake, etc.

Baking a smaller batch? Our Bundtlettes & Cakelets as well as Bite-Sized Bundt® pans hold individual, single-serving portions instead.

Yes, “Bundt cake mold” and “Bundt pan” describe the same fluted, tube-style pan; “mold” simply emphasizes the decorative shape the cake takes on after baking. Not every Bundt cake mold is built the same way, though. Nordic Ware’s classic-sized molds are made of heavy-duty cast aluminum rather than thinner stamped metal or silicone used in many cheaper molds, so the fluted detail bakes beautifully and releases cleanly bake after bake. Looking for a different shaped mold entirely? Browse our Specialty Loaf Pans.

The fluted pattern is functional, not just decorative. The ridges increase the pan’s surface area, which helps the batter bake more evenly and gives the cake more crust-to-crumb contact for texture. Our classic collection includes dozens of fluted Bundt® pan designs, from timeless scalloped patterns to detailed sculptural shapes, all made of heavy-duty cast aluminum for consistent results no matter which design you choose.

A classic-sized Bundt® pan holds 10 to 15 cups of batter, depending on the design which is enough for one or more full box cake mixes or a from-scratch recipe that yields 10–12 servings. Check each product page for its exact cup capacity before you bake.

Yes, we recommend preparing Bundt® and cake pans with a baking spray that contains flour, such as Baker’s Joy or Pam for Baking. Baking spray works especially well for intricate Bundt pan designs, helping coat all the nooks and crannies. Spray thoroughly but lightly just before adding batter, then use a pastry brush to evenly coat the pan.

Alternatively, coat the pan lightly with solid vegetable shortening, such as Crisco, or softened butter, then dust with flour. For cakes with a darker exterior, such as chocolate cake, use cocoa powder instead of flour. Apply these techniques when baking with all cast aluminum bakeware.