12 cup Bundt Cake Recipes

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Senior Cook
Aug 24, 2004
Long Island, New York, USA
I have my eye on a GORGEOUS Nordicware 12 cup Bundt cake pan I'm going to pick up and wanted to know if anyone has any recipes for this sized pan. I have always baked in a 10 cup bundt. Thanks very much.
here's one I made last year at this time, came out great!

Butterscotch Pumpkin Cake

1 2/3 cups (11-oz. pkg.) NESTLÉ Butterscotch Flavored Morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY'S 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)

PREHEAT oven to 350° F. Grease 12-cup Bundt pan.
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

HEAT 1/3 cup NESTLÉ CARNATION Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Good Luck!
Here are several - have fun!

Glazed Apricot Bundt Cake
2 c Sugar
1/2 c Canola oil
4 tb Unsalted butter, softened
3 c AP flour
2 ts Ground cinnamon
1 ts Baking soda
1 ts Salt
1 Egg
4 Egg whites
1 tb Vanilla extract
1/4 c Buttermilk
3 c Apricots, chopped (can also use plums or a combination)
1 c Walnuts, coarsely chopped
1/2 c Butter
1/2 c Light brown sugar
2 tb Rum

Preheat the oven to 350F. Grease a 12 c Bundt pan with vegetable oil. Lightly dust the pan with flour.
1.In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add the dry ingredients and mix until blended.
2.Add the egg, egg whites, vanilla, and buttermilk, and blend well.
3.Stir in the apricots/plums and walnuts; mix thoroughly.
4.Pour the batter into the pan and bake for 50 minutes, or until cake tests done.
5.For glaze, heat the butter and brown sugar until hot. Add the rum, stir, and set aside.
6.Cool the cake in the pan, then invert it onto a plate, and spoon the glaze over the top.

Lemon Cream Pound Cake
3 c Sugar
1 1/4 c Butter, softened
8 oz Cream cheese, softened
1 tb Lemon juice
2 ts Vanilla
1 ts Lemon extract
1/2 ts Orange extract
1/8 ts Salt
6 Eggs
2 3/4 c Flour
1 c Powdered sugar
1 tb Butter, softened
2 ts Lemon zest, grated
3 tb Lemon juice, fresh

Preheat oven to 325F. Grease and flour a 12 c Bundt cake pan.
1.Beat sugar, butter, and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt.
2.Add eggs, one at a time, beating after each addition. Add flour, and then beat until smooth. Pour batter evenly into the prepared pan.
3.Bake 60-75 minutes or until cake tests done. Cool 10 minutes, then remove from pan. Cool completely.
4.For glaze, mix all ingredients until smooth. Spread glaze over cake, allowing to drizzle down sides.

Bacardi Chocolate Cake
1 pk Chocolate cake mix
1 sm Chocolate instant pudding
1 c Bacardi black rum
3/4 c Water
1/2 c Oil
4 Eggs
12 oz Semi-sweet chocolate pieces (chips or small chunks), divided
1 c Raspberry preserves, 10-12oz
2 tb Shortening

Preheat oven to 350F. Grease a 12 c Bundt pan.
1.Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
2.Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces.
3.Pour batter into Bundt pan. Bake 50-60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack.
4.Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds.
5.Place cake on a serving platter. Prick surface of cake liberally with a fork or toothpicks. Brush raspberry rum glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. 6.Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes before serving.
I bought one years ago. My beloved aunt stole it [we laugh about it]. You can bake about any kind of cake in it.
Look for Paula Deen's sour cream pound cake recipe. I used a standard bundt cake pan and it rose about 1/2" above the edge of the pan. I bet your big pan would be perfect for this easy recipe.
Microwave Bundt Cake

Just found a good recipe for microwave bundt cake.
1 pkg chocolate cake mix or other flavor you wish.
1/3 cup vegetable oil
3 eggs
1 can pecan coconut frosting or other
Mix cake according to package directions using 25 % less water than box directs (for microwave cooking), and the oil and eggs. Spoon frosting in bootom of microwave Bundt cake pan or a 3 quart casserole that contains a cone. Pour cake mixture on top of frosting. Let stand two minutes before baking. Microwave on High power for 10 - 15 minutes, until a toothpick inserted into the cake comes out clean. Cool for 5 - 10 minutes and invert onto serving dish. Serves 6:chef:
Chocolate Gingerbread Bundt Cake

This one is quite good and a little different.


2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
1¾ cups granulated sugar
¾ cup butter or margarine (1½ sticks), softened
1 teaspoon vanilla extract
3 large eggs
1 cup light (mild) molasses
1 cup very hot water
1 cup mini chocolate chips
Confectioners’ sugar for garnish (optional)

1. Preheat oven to 350°; grease 12-cup Bundt pan and dust lightly with flour.

2. In a bowl, combine flour, cocoa, ginger, baking soda, cinnamon, allspice, nutmeg, cloves, salt, and pepper; mix together and set aside.

3. In 4-cup measuring cup or bowl, stir molasses and hot water until blended.

4. In large mixer bowl, beat sugar, butter, and vanilla at medium speed until blended.

5. Increase speed to high and beat 3 minutes or until creamy, frequently scraping bowl with rubber spatula.

6. Reduce speed to medium; add eggs, 1 at a time, beating well after each addition.

7. Reduce speed to low; add small amount of flour mixture, then small amount of molasses mixture, mixing well after each addition, occasionally scraping bowl; continue alternately adding flour and molasses until all is well mixed.

8. Remove bowl from mixer and add chocolate chips, stirring by hand with spatula.

9. Pour batter into prepared pan.

10. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

11. Cool in pan on wire rack 20 minutes; loosen cake from pan and invert onto rack; cool completely before serving.

12. Sprinkle cooled cake with confectioners’ sugar before serving, if you like.
Tunnel Of Fudge Cake

Here's another, an updated old-time favorite.


Ella Helfrich's Tunnel of Fudge cake, which won second place in the 17th annual Pillsbury Bake-Off in 1966, gave H. David Dalquist's Bundt pan national exposure and made it one of the most popular baking pans in the world. Pillsbury no longer makes one of the original ingredients and offers this revised version of the much-requested recipe.

1¾ cups sugar
1¾ cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts*

¾ cup powdered sugar
¼ cup unsweetened cocoa
4 to 6 teaspoons milk


1. Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.

2. In large bowl, combine sugar and margarine; beat until light and fluffy.

3. Add eggs one at a time, beating well.

4. Gradually add 2 cups powdered sugar; blend well.

5. By hand, stir in flour and remaining cake ingredients until well blended.

6. Spoon batter into greased and floured pan; spread evenly.

7. Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.**

8. Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours more.

9. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.

10. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

*Nuts are essential for the success of this recipe.

**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

High altitude (Above 3,000 ft.): Increase flour by 3 tablespoons. Bake as directed above.
Search using the parameters:
recipe 12 cup bundt

You will find lots of recipes

2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup (6 ounces) 1/3-less-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar
Preheat oven to 325°.
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.
Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Cooking Light, NOVEMBER 2000

2-1/2 cups flour
1-1/2 cups sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup canola or safflower oil
2 tsp. vanilla
4 eggs
1-3/4 cups powdered sugar
1/2 cup lemon juice
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, oil, vanilla, and eggs.
Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool. Serves 10-12
1 2/3 c. all purpose flour
1 1/2 c. sugar
1/2 c. Hersheys cococa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. shortening
1 1/2 c. buttermilk or sour milk
1 tsp. vanilla
Heat oven to 350 degrees. Generously grease and flour 12 cup bundt pan. In a large mixer bowl; blend flour, sugar, cocoa, baking soda, baking powder and salt. Add remaining ingredients. Beat at low speed for 1 minute, scraping bowl constantly. Beat at high speed for 3 minutes scraping bowl. Pour into prepared pan, bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Drizzle with chocolate glaze. 12 to 16 servings.
1/4 c. sugar
1/4 c. water
1 c. Hersheys Semi-Sweet chocolate chips
In small sauce pan, bring 1/4 cup sugar and 1/4 cup water to rolling boil. Stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened. About 2/3 cup glaze.
4 medium Golden Delicious apples (about 1 1/2pounds), peeled, cut into 1/3-inch pieces
5 tablespoons plus 2 1/2 cups sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar
Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature. Bon Appétit December 1999
Too Much Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
3. Bake for 5 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half, invert and remove from pan. You can top with a dusting of powdered sugar if desired.
German Chocolate Bundt Cake
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter
4 teaspoons fat-free milk
Preheat oven to 325°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Cooking Light, SEPTEMBER 2000

2 c. graham cracker crumbs
1 pkg. chocolate cake mix
3/4 c. brown sugar, packed
1 1/4 tsp. cinnamon
3 eggs
3/4 c. chopped nuts
3/4 c. butter, melted
1 c. water
1/4 c. salad oil
Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan. Mix crumbs, nuts, brown sugar, cinnamon and butter (reserve). Blend cake mix, water, oil and eggs. Beat 4 minutes on medium speed. Spread 1/3 of batter in pan, sprinkle with 1/2 reserved mixture. Repeat using second 1/3 of butter, remaining reserved mixture and last 1/3 of batter. Bake 50-55 minutes. Cool 10 minutes and remove from pan. Cool completely. Spread with Caramel Glaze.
3 tbsp. butter
1/3 c. brown sugar, packed
3/4 c. confectioners' sugar
2 tbsp. milk
Stir together butter, brown sugar and milk in saucepan. Heat to boiling. Boil and stir 1 minute. Cool to lukewarm. Stir in powdered sugar and enough water to reach proper consistency. Drizzle over cake.
1 (18.5 oz.) pkg. banana cake mix (with pudding in the mix)
1 (3 1/2 oz.) pkg. instant banana cream pudding and pie filling
4 eggs
1 c. water
1/2 c. vegetable oil
1 c. Hershey's miniature chips semi-sweet chocolate
Chocolate Glaze (recipe follows)
Heat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large mixer bowl, combine cake mix, pudding mix, eggs, water and oil; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in miniature chips. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.
In small saucepan, bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup Hershey's miniature chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. About 2/3 cup glaze.
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