# What happened to Bundt Cakes? **URL:** \ **Category:** Cafe Society\ **Created:** [January 21, 2010, 4:32am UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798 "2010-01-21T04:32:52Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Tanbarkie](https://avatars.discourse-cdn.com/v4/letter/t/a698b9/32.png) [@Tanbarkie](https://boards.straightdope.com/u/Tanbarkie)\ **Post date:** [January 21, 2010, 5:29pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/21 "2010-01-21T17:29:55Z")
We’ve used a bundt pan to make lasagna a few times - it works surprisingly well. It looks like a giant pasta donut, and every piece is a “side” piece. Mmm… bundtsagna. ---
**Author:** ![joyfool](https://avatars.discourse-cdn.com/v4/letter/j/df788c/32.png) [@joyfool](https://boards.straightdope.com/u/joyfool)\ **Post date:** [January 21, 2010, 5:50pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/22 "2010-01-21T17:50:18Z")
Gosh, this is making me hungry. 🙂 I love bundt cakes, but what I’m missing right now is the Tres Leche cake mix that Duncan Hines sells. Of course, after I fell in love with it, my local Wal\*Mart has quit carrying it. I now have a recipe, but I wonder if it’ll be close to the same… ---
**Author:** ![GilaB](https://avatars.discourse-cdn.com/v4/letter/g/8e7dd6/32.png) [@GilaB](https://boards.straightdope.com/u/GilaB)\ **Post date:** [January 21, 2010, 5:57pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/23 "2010-01-21T17:57:42Z")
The NYT ran an [article](http://www.nytimes.com/2004/12/28/science/28bake.html?scp=3&sq=tunnel%20of%20fudge%20corriher&st=cse) on the food scientist Shirley Corriher some years back, in which she used the example of the tunnel of fudge cake and figuring out how that worked, without making a separate ‘filling’ as described by **stargazer**. The recipe is [here](http://www.nytimes.com/2004/12/28/science/28rbake1.html?_r=1&scp=1&sq=tunnel%20of%20fudge%20corriher&st=cse). I didn’t have a Bundt pan when the recipe came out, so I made it in an ordinary tube pan, but something went wrong, and my fudge wasn’t particularly fudgey. (This may have been because I tried to make it non-dairy - who knows?) Anyway, if it works, voila, a tunnel without added ingredients! ---
**Author:** ![stargazer](https://avatars.discourse-cdn.com/v4/letter/s/eb8c5e/32.png) [@stargazer](https://boards.straightdope.com/u/stargazer)\ **Post date:** [January 21, 2010, 6:02pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/24 "2010-01-21T18:02:16Z")
> [@freckafree](#): > > According to the [Pillsbury web site](http://www.pillsbury.com/recipes/showrecipe.aspx?rid=11510), the tunnel forms “mysteriously,” without added ingredients! Now, that’s just weird. I wonder if it’s slightly undercooked? Like the chocolate lava cakes you see at restaurants (or can make at home, I know, but most of us aren’t likely to do so). ---
**Author:** ![muldoonthief](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muldoonthief/32/3188_2.png) [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)\ **Post date:** [January 21, 2010, 6:33pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/25 "2010-01-21T18:33:37Z")
> [@aceplace57](#): > > What happened to Bundt Cakes? Spoonerisms. > [@GilaB](#): > > The NYT ran an [article](http://www.nytimes.com/2004/12/28/science/28bake.html?scp=3&sq=tunnel%20of%20fudge%20corriher&st=cse) on the food scientist Shirley Corriher some years back, in which she used the example of the tunnel of fudge cake and figuring out how that worked, without making a separate ‘filling’ as described by **stargazer**. The recipe is [here](http://www.nytimes.com/2004/12/28/science/28rbake1.html?_r=1&scp=1&sq=tunnel%20of%20fudge%20corriher&st=cse). I didn’t have a Bundt pan when the recipe came out, so I made it in an ordinary tube pan, but something went wrong, and my fudge wasn’t particularly fudgey. (This may have been because I tried to make it non-dairy - who knows?) Anyway, if it works, voila, a tunnel without added ingredients! Shirley used to be on Good Eats a lot. She was great at explaining the chemical reactions going on in the food. Even better than the silly prop models Alton used. ---
**Author:** ![gang\_green](https://avatars.discourse-cdn.com/v4/letter/g/f07891/32.png) [@gang\_green](https://boards.straightdope.com/u/gang_green)\ **Post date:** [January 21, 2010, 6:46pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/26 "2010-01-21T18:46:46Z")
As I recall (and I made many of these when I was young), the filling was a separate mix pack, and you just spooned it in a ring over the batter. It would sink into the cake during baking and you’d end up with the distinctive white macaroon filling just beneath the top of the cake. I hadn’t really noticed that they had stopped making the mixes. I’m more of a brownie fiend nowadays. ---
**Author:** ![MitzeKatze](https://avatars.discourse-cdn.com/v4/letter/m/ad7895/32.png) [@MitzeKatze](https://boards.straightdope.com/u/MitzeKatze)\ **Post date:** [January 21, 2010, 7:55pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/27 "2010-01-21T19:55:22Z")
> [@An\_Arky](#): > > You can still make a Bundt cake just fine; I do sometimes. What I want back is [Jello 123](http://www.rubylane.com/shops/firesidetreasures/item/9411) . You don’t need that either. I am pretty sure it was pulled because of redundancy, it is easy to do without the special box. Here are the directions from [Kraft](http://www.kraftrecipes.com/kf/recipes/jell-o-1-2-3-dessert-91448.aspx) and here is one from a [random recipe site I googled up](http://recipecircus.com/recipes/DollyJ/DESSERTS/Jello_1_2_3.html). ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [January 21, 2010, 7:59pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/28 "2010-01-21T19:59:28Z")
> [@Walloon](#): > > Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce Wasn’t that a character on an episode of “Monty Python”? ---
**Author:** ![Shoeless](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shoeless/32/7099_2.png) [@Shoeless](https://boards.straightdope.com/u/Shoeless)\ **Post date:** [January 21, 2010, 9:13pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/29 "2010-01-21T21:13:17Z")
> [@otternell](#): > > 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! In our house it’s called “bubble bread”, but yeah that’s about the only thing we use our bundt pan for anymore. (Mmmm… bubble bread…) No wait, I take that back. My wife has a recipe for a blueberry cake that’s made from tofu (no milk or eggs) which she sometimes makes for her vegan daughter’s birthday. She makes that one in the bundt pan too. ---
**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\ **Post date:** [January 21, 2010, 9:35pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/30 "2010-01-21T21:35:56Z")
> [@Tanbarkie](#): > > We’ve used a bundt pan to make lasagna a few times - it works surprisingly well. It looks like a giant pasta donut, and every piece is a “side” piece. > > Mmm… bundtsagna. That sounds fantastic…I’m definitely trying it. Thanks! ---
**Author:** ![LunarPlexus](https://avatars.discourse-cdn.com/v4/letter/l/7ab992/32.png) [@LunarPlexus](https://boards.straightdope.com/u/LunarPlexus)\ **Post date:** [January 21, 2010, 10:59pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/31 "2010-01-21T22:59:52Z")
> [@freckafree](#): > > According to the [Pillsbury web site](http://www.pillsbury.com/recipes/showrecipe.aspx?rid=11510), the tunnel forms “mysteriously,” without added ingredients! Oddly, I was just reading about this last week. The original Tunnel of Fudge cake - winner of the 1966 Pillsbury Bake-Off® - turned an obscure pan basically made by one guy in his basement into a staple of kitchens everywhere. The magic ingredient was Pillsbury Double Dutch Fudge Butter Cream Frosting mix. The frosting was mixed into the batter and mysteriously formed a tunnel. Pillsbury discontinued the frosting in the '80s and has retconned the recipe a couple of times, but, evidently, it just ain’t the same. From _Cookoff: Recipe Fever in America_ (Heartbreak, glory, and big money on the competitive cooking circuit) by **Amy Sutherland** , a somewhat interesting book I stumbled upon in the cookbook section of my library. ---
**Author:** ![LunarPlexus](https://avatars.discourse-cdn.com/v4/letter/l/7ab992/32.png) [@LunarPlexus](https://boards.straightdope.com/u/LunarPlexus)\ **Post date:** [January 21, 2010, 11:08pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/32 "2010-01-21T23:08:59Z")
Missed edit window: Recipe won the second grand prize, not the grand, grand prize. $5,000, a kitchen full of GE appliances, and a TRACTOR! ---
**Author:** ![Jack\_Batty](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jack_batty/32/3201_2.png) [@Jack\_Batty](https://boards.straightdope.com/u/Jack_Batty)\ **Post date:** [January 21, 2010, 11:17pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/33 "2010-01-21T23:17:51Z")
Well, there were already two outs, and besides, Cakes was hitting .350 against left-handers. ---
**Author:** ![Parenchyma](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Parenchyma](https://boards.straightdope.com/u/Parenchyma)\ **Post date:** [January 21, 2010, 11:24pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/34 "2010-01-21T23:24:10Z")
> [@](#): > > Now, that’s just weird. I wonder if it’s slightly undercooked? Like the chocolate lava cakes you see at restaurants (or can make at home, I know, but most of us aren’t likely to do so). Trader Joe’s has a little frozen twin-pack of chocolate lava cakes for about 3 bucks that take only 60 seconds to nuke into hot magma lusciousness. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [January 21, 2010, 11:26pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/35 "2010-01-21T23:26:58Z")
> [@MitzeKatze](#): > > You don’t need that either. I am pretty sure it was pulled because of redundancy, it is easy to do without the special box. Here are the directions from [Kraft](http://www.kraftrecipes.com/kf/recipes/jell-o-1-2-3-dessert-91448.aspx) and here is one from a [random recipe site I googled up](http://recipecircus.com/recipes/DollyJ/DESSERTS/Jello_1_2_3.html). I don’t see the magical third layer. There were 3 layers were there not? ---
**Author:** ![MitzeKatze](https://avatars.discourse-cdn.com/v4/letter/m/ad7895/32.png) [@MitzeKatze](https://boards.straightdope.com/u/MitzeKatze)\ **Post date:** [January 21, 2010, 11:33pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/36 "2010-01-21T23:33:29Z")
> [@Harmonious\_Discord](#): > > I don’t see the magical third layer. There were 3 layers were there not? You are right but the first (bottom) layer was just plain Jell-O wasn’t it? So you could make some Jello and then let it set for a few minutes then do it that way and pour it on top if you wanted three layers. More steps I know, but still not too bad. I haven’t thought about Jell-O 1-2-3 in so long I am not sure if I remember the original. 😉 ---
**Author:** ![RainGrowsBrite](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@RainGrowsBrite](https://boards.straightdope.com/u/RainGrowsBrite)\ **Post date:** [January 21, 2010, 11:35pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/37 "2010-01-21T23:35:25Z")
Best Bundt Cakes EVER!: [http://www.nothingbundtcakes.com/](http://www.nothingbundtcakes.com/) Especially the White Chocolate Raspberry. I know the locations are few, but I have seen people just flip over these cakes! ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [January 21, 2010, 11:46pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/38 "2010-01-21T23:46:17Z")
> [@MitzeKatze](#): > > You are right but the first (bottom) layer was just plain Jell-O wasn’t it? So you could make some Jello and then let it set for a few minutes then do it that way and pour it on top if you wanted three layers. More steps I know, but still not too bad. > > I haven’t thought about Jell-O 1-2-3 in so long I am not sure if I remember the original. 😉 There was also something by jello that had a layer of chocolate on the top. Do you remember what that was? ---
**Author:** ![MitzeKatze](https://avatars.discourse-cdn.com/v4/letter/m/ad7895/32.png) [@MitzeKatze](https://boards.straightdope.com/u/MitzeKatze)\ **Post date:** [January 21, 2010, 11:52pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/39 "2010-01-21T23:52:57Z")
> [@Harmonious\_Discord](#): > > There was also something by jello that had a layer of chocolate on the top. Do you remember what that was? I don’t remember it, but I found this googling…could it be [Spoon Candy](http://www.inthe70s.com/food/spooncandy5.shtml)? Oh also I found Dr. Oetker makes a Jell-O 1-2-3 dessert mix. They call it [Trio Treat](http://www.oetker.us/en/product/dessert-mixes/gelatin) and it comes in Grape, Strawberry, Lime or Orange. 🙂 ---
**Author:** ![kath94](https://avatars.discourse-cdn.com/v4/letter/k/67e7ee/32.png) [@kath94](https://boards.straightdope.com/u/kath94)\ **Post date:** [January 21, 2010, 11:59pm UTC](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798/40 "2010-01-21T23:59:11Z")
> [@Biffy\_the\_Elephant\_Shrew](#): > > Oh yum…I haven’t thought of that since the '70s. Now I want one!!! > [@An\_Arky](#): > > What I want back is [Jello 123](http://www.rubylane.com/shops/firesidetreasures/item/9411) . Aw, man, you guys are making me wish I was 10 again! > [@gang\_green](#): > > As I recall (and I made many of these when I was young), the filling was a separate mix pack, and you just spooned it in a ring over the batter. It would sink into the cake during baking and you’d end up with the distinctive white macaroon filling just beneath the top of the cake. I missed the tunnel of fudge. That was the BEST tasting part of the cake. [Previous page](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798.md?page=1) [Next page](https://boards.straightdope.com/t/what-happened-to-bundt-cakes/525798.md?page=3)