My grandmother bought Bundt Cake mixes in the 70’s and 80’s. My uncle loved them plain without the sugar glazing.
A few years ago I got nostalgic and went to buy a Bundt Cake mix. They weren’t in the stores. :smack:
The wikipedia article doesn’t mention the mixes either.
I know I’m not imagining this. There was a Bundt Cake mix that came with a little package of sugar glaze that could be drizzled over the top. There was lemon, strawberry, and a few other flavors. There was even one that made a coconut macaroon filling in the center of the cake.
I always thought the company that made the mixes made the pan too.
Anyone recall these?
update I just found this short discussion. I’m not the only one missing these great cakes.
Heh…this is funny because I just saw a Bundt cake mix the other day and mentioned that it had been forever since I had seen one. I remember seeing them (and baking them) when I was a kid, and as an adult I make Bundt cakes occasionally without a mix…
I think that regular cake mixes have directions for using a Bundt cake pan, at least sometimes…and the glaze is simple enough to make without a mix. Maybe everyone just started doing that and the mix became redundant?
I saw the Bundt cake mix at a Price Chopper for what it’s worth, but I don’t remember the brand. If I go there again soon (I rarely do because it is higher than other grocery stores, but it is the closest to my house so I go when I just need one thing, really quickly) I will check on the brand and report back.
ETA: I just googled “Bundt Cake Mix” and it looks like they are still readily available at Amazon.com and Target, so maybe we have just been over-looking them for years?
There were mixes? I have a Bundt pan, in which I make cakes from scratch all the time. None of the recipes particularly call for Bundt pans, but I like the look, especially if it’s an otherwise plain-looking cake. It’s my only silicone pan, because while silicone doesn’t give the same browning that a metal pan does, I’d only make a Bundt cake if I could peel the pan off the wavy areas.
I saw that too. Apparently, a new company has started selling them. I couldn’t find a Bundt mix a few years ago. I wonder if the new mixes are as good?
Pillsbury made the Bundt Cake mixes in the 70’s & 80’s.
I just made my first ever Bundt a month ago. Here’s the recipe. (It’s a heart attack in a pan, but is sooooooo freaking good.)
Eggnog Poundcake
Cream:
1 ½ c. butter (real butter)
3 c. sugar
Add:
5 eggs, beating after each egg!
Mix:
3 c. flour,
¾ tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
Add dry ingredients, alternating with
1 c. eggnog, plus
1 tsp. vanilla
Grease a large bundt pan or 3 loaf pans.
Bake at 350 for 70 minutes.
Be careful not to overbake.
Cool the cake at least 10-15 minutes before you remove it from the pan.
Glaze
¼ c. butter
2/3 c. sugar
1/3 c. eggnog
½ tsp. nutmeg
*Rum or rum flavoring can be added (I do add rum or rum flavoring depending on where I am taking it)
Heat until sugar is dissolved then add flavorings. Pour over cake while it is warm. Let cake really soak - I let it soak at least four hours or so. I like for the glaze to get sugary again.
I don’t know why you would need a bundt cake mix, it’s no different from any other cake mix. I have a box of Pillsbury cake mix (to make a cake for 5 year olds) that has baking instructions on the back for cupcakes and different size pans, including bundt cakes. My own bundt pan is older than my marriage, I’m toying with the idea of getting one of those castles or giant flower shaped bundt pans.
Look up nordicware.com, they have a line of bundt cake mixes (including Sticky Toffee, nom nom)
For Christmas, I made from scratch a Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce, and baked it in a Bundt pan. Served it with a scoop of rum raisin ice cream. Oh my, that was good. We kept coming back into the kitchen all evening to have another piece.
Bunt is just a shape differentiation and and certain type of frosting for a regular cake. Look at the cooking time section of the box on a cake mix and there is a time given for bunt cake.
Making the cake is no problem; it’s the “tunnel o’fudge” that’s the tricky part. Or “tunnel o’coconut cream,” as was the case with the first Bundt cake I ever had, which my aunt baked for my xxth birthday. 12th? I don’t remember. Yum.
Bundt cakes represent a slice of my childhood. My grandmother and I were the only night owls in the family. I’d sometimes stay over at her house. She’d often bake at 1AM. She didn’t have cable and it gave her something to do. I still remember sitting in the kitchen and talking while she pulled the bundt cake mixes out of her pantry. She made scratch cakes too. I always got a homemade carrot cake for my birthday. Carrot cake is still my favorite.
I love all the shapes of pans that nordicware has for bundt cakes. Until reading this thread I thought Bundt was all about the pan - I had no idea that there was a specific cake mix.
My favorite thing to make in my bundt pan is pull apart bread or monkey bread. ooohhh with the gooey bits . . . .mmmm!
Well, if you can figure out a recipe for the tunnel material, it’s pretty easy to create the tunnel effect. You mix your cake batter, pour about half into your bundt pan. Use a spoon to create a little moat in the middle of the batter, all the way around the pan. Pour your filling material into the moat. Pour the rest of the cake batter on top, being careful to cover all the filling, and bake. Voila! Tunnel o’ filling!
