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.
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…
The NYT ran an article 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. 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!
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).
Spoonerisms.
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.
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.
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 and here is one from a random recipe site I googled up.
Wasn’t that a character on an episode of “Monty Python”?
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.
That sounds fantastic…I’m definitely trying it. Thanks!
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.
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!
Well, there were already two outs, and besides, Cakes was hitting .350 against left-handers.
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.
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. 
Best Bundt Cakes EVER!:
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!
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?
Oh also I found Dr. Oetker makes a Jell-O 1-2-3 dessert mix. They call it Trio Treat and it comes in Grape, Strawberry, Lime or Orange. 
Aw, man, you guys are making me wish I was 10 again!
I missed the tunnel of fudge. That was the BEST tasting part of the cake.