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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

4.7 out of 5 stars 555 customer reviews
| 42 answered questions

List Price: $31.95
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Original, 12-Cup
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  • Cast aluminum 12 cup Bundt pan
  • Non-stick coating for quick release
  • Superior baking performance for perfect cakes
  • Hand washing reccomended
  • Proudly made in the USA
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This item: Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Customer Rating 4 out of 5 stars (555) 5 out of 5 stars (1967) 4 out of 5 stars (274) 4 out of 5 stars (126)
Price $22.98 $29.38 $13.91 $11.13
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Material Metal Aluminum Steel Plastic
Color Silver Silver Silver Red
Dimensions 3.75 inches x 10.2 inches x 10.2 inches 4.5 inches x 10.5 inches x 10.5 inches 3.5 inches x 10.5 inches x 11.7 inches 7 inches x 13 inches x 12 inches
Item Package Weight 1.9 pounds 1.74 pounds 0.69 pounds 1.15 pounds
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Product Description

Shape: Original, 12-Cup

This original Bundt pan is made from our sturdy cast aluminum and provides superior baking performance. The pan is non-stick coated for easy release and clean-up. The pan can be used for many Bundt recepies or pull-a-part bread or monkey bread as well as being a great jello mold. The full size 12 cup Bundt pan is made from cast aluminum that heats evenly for perfect cake texture and color. Use of a bakers non-stick spray will help cakse release easily. We reccomend that the pan be hand washed to help extend the life of the non-stick coating. Our original Bundt comes with a 10 year warranty and is proudly make in the USA.

Product Information

Shape:Original, 12-Cup
Product Dimensions 10.2 x 10.2 x 3.8 inches
Item Weight 1.9 pounds
Shipping Weight 1.9 pounds (View shipping rates and policies)
Manufacturer Nordic Ware
ASIN B000HM9UDO
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Item model number 50124
Customer Reviews
4.7 out of 5 stars 555 customer reviews

4.7 out of 5 stars
Best Sellers Rank #10,727 in Home & Kitchen (See Top 100 in Home & Kitchen)
#14 in Kitchen & Dining > Bakeware > Cake Pans > Bundt Pans
Date first available at Amazon.com September 10, 2006

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Customer Reviews

Top Customer Reviews

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on April 8, 2012
Shape: Bavaria
I prefer Bundt cakes to layer cakes, possibly it's laziness, as it's easier to drip glaze on a Bundt and also it's a lot simpler to carry, slice and serve it when traveling to some party or event. Plus I rather prefer pound-type cakes to fluffier ones. According to a video from America's Test Kitchen that I watched last week, the name "Bundt" comes from "gathered" meaning, it's replicating a turban, a Viennese tribute to the defeat of the Turks. And like turbans, there are a myriad of shapes and sizes. This pan is a classic, but has a swirl design that is quite attractive, and it's full sized (9 inch) because some of the very unusual shapes (roses, for example) are generally smaller pans and while convenient to bake for a small family, the usual recipes I have are for the larger pans. And if I'm baking a cake, I'm going to make LOTS of cake. You can always freeze some, and in any case, cakes should be shared.

This pan bakes evenly, it's heavy enough to prevent over browning on the edges. It makes about 18 servings, depending on how thickly you slice the cake.

Here's the hint that saved me literally from punting the bundt pan into the trash after one cake simply refused to release from the pan, and after I'd have a few stick in places, able to be mended with glaze, but irritating all the same. Are you ready? Melt a Tbs of butter and mix it with a Tbs of flour. Use a pastry brush and paint EVERY crevice with this thick mixture. The cake will fairly FLY out of the pan after you cool it on a rack and then invert it. I never saw a cake jump out of the pan that quickly. Not a divot to be seen. Perfect.
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Shape: Original, 12-Cup Verified Purchase
I have used the same NordicWare Pro Cast Original Bundt Pan for OVER 21 years with NO problems! (I bought this one as a gift for my Daughter and she is enjoying the same success.) Nordic Ware Pro Cast Original Bundt Pan. But you should NEVER USE ANY KIND OF SOAP on your NordicWare pans!!
After you have removed the cake, simply fill the HOT pan with tap water and let it sit a few minutes, Now use a SOFT BRUSH (the Way Clean 33030 Bottle Brush is AWESOME!) to swirl around inside the pan of water to loosen all crumbs. Rinse pan and set upside down in still hot oven. When dry, it is ready to use again!
Also, food release spray is ALL I use and my cakes NEVER stick. (Amazon carries a GREAT one: MOTHER'S Olive Oil Pan Coating , 6-Ounce Units (Pack of 4) which I use on ALL my pans - on the cook top or in the oven.) Here's the secret: HEAT the Bundt pan in the OVEN as it preheats! Then (when batter is ready) remove the pan, spray well all over inside the hot pan. (Spray may pool in the bottom of the pan - no problem!) Pour in your batter and bake immediately.
When the cake is done, set it on top of a cake box or other cardboard box to cool for 10 minutes. Line a jellyroll pan with parchment paper and tap the cooled cake firmly (upside down) over the paper. It will fall out perfectly. Now fill the hot pan with tap water, etc. for the next time.
Following this method will insure you a LIFETIME of glorious SUCCESS with your NordicWare Bundt pan! ENJOY!!
(This pan holds 12 cups of batter, so it makes a LARGE cake unless you fill it just halfway and make two cakes.)
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Shape: Bavaria Verified Purchase
Another wonderful bundt pan by Nordic Ware. They have mastered the bundt pan market. I have several pans and all, including this one, bake evenly. Best of all they turn out of the pan in one piece with such detail. They look beautiful, there is really no special trick to get the cakes to unmold so nicely, but I have found that if I butter and flour the pan, then let the cake cool for twenty minutes before unmolding they come out great every time. You will only need a little powered sugar for decoration. I also recommend the star bundt by Nordic ware. It is perhaps a more stricking design than this pan, but, use both for variety.
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Shape: Bavaria Verified Purchase
Oh, it absolutely is. I had rarely baked a cake from a mix, much less a bundt cake from scratch, so I knew I was flirting with disaster when I picked up this pan & a copy of Cake Simple: Recipes for Bundt-Style Cakes for my Kindle. The cookbook author practically begs us to prepare the pan with melted butter, using a pastry brush, and then dusting with flour. So, as probably many amateurs have before me, I opted for just the Baker's Joy spray instead and crossed my fingers.

My first attempt was the Cornmeal Lime with Chili Cake (picture above), and after letting the cake cool, it just slipped right out of the pan looking perfect and amazing. Tasted pretty good too. My next two attempts, a Kentucky Butter Cake and a Boscobel Beach Ginger Cake, looked just as beautiful. How they tasted is still up for debate, but the pan makes a really pretty cake.

For the other first-timers, be sure you understand how big a 10-cup pan is. It's a little smaller than the kind of full-size cake you might imagine. Experienced bakers already know this, of course, but it was something I didn't realize. I've come to prefer this smaller size, which still serves many and is easy to transport. The only downside? Now I see why people collect these Nordic Ware pans, and I've already come back twice to shop for new ones.
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