There are many wonderful recipes for Bundt pan, including fudge cakes, lemon pound desserts, or Monkey Bread. Common to all these delicacies are the ring shape, patterns, and ridges that this vessel leaves on the surface of the cake. The question is, what can you use instead of the Bundt pan if you don’t have any.
Fortunately, you don’t have to give up your favorite treat even when it is a case. You can make the perfect Bundt cake in the regular pan with a little improvisation. Most chefs claim that you have at least one cookware in your kitchen that can substitute the Bundt pan. Let’s take a closer look at the subject.
What Is the Bundt Pan?
It is specific bakeware you can use to prepare round cakes with a hole in the middle. Typically, it has ornamented sides that shape the dough and decorate it. Besides the aesthetic effect, the primary advantage of baking in this pan is the even spreading heat over a large surface.
For that reason, this cookware is ideal for dense cakes and various sorts of bread. A hole in the middle allows air to flow through the batter center, helping it rise and bake at low temperatures.
Bundt pan comes in a variety of sizes, materials, and patterns. Ideally, it is a non-stick pan of light color. You can quickly overdo the dough in dark models because they conduct heat too much.
Cookware You Can Use
Before you start preparing the Bundt cake, you need to choose the right dish, depending on the recipe. For example, you can make the Monkey bread in a regular loaf pan. Keep in mind that you need two of them if you follow the recipe measures. The reason is the difference in the volume of these dishes.
On the other hand, go with a tube pan for a Coffee cream cake. This cookware is most similar to the shape of the Bundt pan. Believe it or not, thanks to its smooth sides, you will bake the cake better than in a flat pan, where the middle remains raw, and the edges burn.
For simple recipes without much cream, you can easily use the springform pan. It is also an excellent option for making the Savory bubble bread or Gelatine salad. When you remove the sides of the pan, serve the dessert without moving it to another plate.
Keep in mind that the cake made in any other cookware except Bundt pan won’t have beautiful flutes and curves. At best, you will get a round cake with the hole you need to decorate with chocolate glaze, fruit, or some frosting.
1. Tube Pan
It is common to consider the Bundt pan and the tube pan to be the same. Although they are very similar in shapes, and both have the hole in the middle, there are differences between them. Therefore, substituting one for the other is not a solution in some cases.
The tube pan (Angel food cake pan) has flat and smooth angled sides while the Bundt pan has a fluted or ridged design. Plus, a typical tube pan has a removable bottom.
You can use your Angel food cake pan to prepare a cake with lots of beaten egg whites without fat in the batter, such as sponge cakes and angel food. Contrary, you should use the Bundt pan for more dense cakes. Its fluted sides will form an excellent surface area and allow producing the desired crust.
Despite their differences, it seems that the tube pan is the best replacement for the Bundt pan when necessary. The crucial thing is to choose the model of the same volume. For example, you will need to bake the cake longer if you pick out the too deep pan.
On the other hand, if used cookware is too shallow, the depth of your dough will be lower, and it may burn quickly or stick to the sides. In either case, you won’t get the texture of the cake you want.
2. Muffin Tin
One of the unusual replacements for Bundt pan is a muffin tin. That means you can make your Bundt cake to look like mini muffins. When you decide to use the mold for cupcakes, you will get 18 to 24 cupcakes from the 12-cup Bundt recipe.
After preparing the batter, place a paper baker cups in a muffin tin and pour the dough. Only fill the one-half to three-fourths of the cups to leave enough space for cupcakes to rise.
Even though you need to bake these mini cakes at the same temperature, be aware that muffins bake faster than a cake. So, when the instruction recommends 35 minutes, you should let your cups stay in the oven for 17 to 25 minutes. On average, it is necessary to shorten the baking time for third to half.
Check on the muffins regularly while baking. One of the signs that they are finished is separating its sides from the pan edges. You can also press the finger gently on the surface to check if the cake is soft. If it springs back after touching, it is probably ready.
Finally, you can turn off the oven as soon as you insert the wooden toothpick and get it out without dough sticking. Then, let the cupcakes cool off in the cookware and decorate them with frosting.
3. Transform Regular Cookware into a Bundt Pan
The simplest way to make a Bundt cake in some other dish is to improvise and transform the round cake skillet in the Bundt pan. It is not too complicated. Place porcelain ramekins or oven-safe glass in the middle of the pan before pouring prepared batter inside.
Fill half of the ramekins with dry beans to make sure it won’t move from the center. Plus, you don’t want any batter under it. If you don’t have this dish, you can use the empty tin can. Remember to wash it thoroughly and remove the label.
Whatever you place in the center, apply the butter on its outside and the inside of the pan. That way, you will protect the cake from burning and sticking. Once you prepare the pan, pour the cake batter, but take care not to overfill it. Also, the dough you pour needs to surround the centerpiece but not to slip under it.
Keep in mind that the Bundt pan is deep and typically holds 10 to 12 cups of batter. When you use a regular pan, you need to either cut the ingredients measures in half or make two cakes at once.
When the baking is over, you need to remove the can or the ramekins first. Gently twist it from one side to another and then pull it out. After that, place the serving plate over the pan and turn them together upside down to remove your cake. That’s it!
Adjust Cake Pan Volume
When you want to make the Bundt cake in the regular pan, you need to double-check all the parameters. Most standard recipes require the 12-cup Bundt pan. It is 3 to 4 inches (7.6 to 10 cm) deep cookware, with about 10 inches (25.5 cm) in diameter.
When you use another pan, remember that the standard 8 to 9 inches (20 to 23 cm) round cake pan has the 6-cups volume. Therefore, you need two round pans for a 12-cup Bundt recipe. The same goes for standard 8 by 4 inches (20 x 10 cm) loaf pan, which can hold a maximum 6-cup cake.
On the other hand, you can pour 14 cups of the cake batter in a 13 by 9 inches (33 x 23 cm) baking pan. So, you don’t need to adjust your recipe when you use it as a replacement to Bundt pan. Since the springform pan commonly has 10 inches (25.5 cm) in diameter, you can use it for the Bundt cakes recipes, as well.
Nowadays, you can find online the most useful charts for checking pans sizes and volumes. Compare your cookware cup volumes to make sure you don’t waste time and ingredients on the cake that the wrong choice of the pan can ruin.
Adjust Baking Time
When you bake in a regular pan, you need to take care of the baking time. That will significantly affect the quality of the Bundt cake. Therefore, you need to cut the cooking time when you bake it in any other pan except the Bundt model.
On the other hand, prepare to wait longer if you choose the regular 13 by 9 inches (33 x 23 cm) pan. One of the options is to make your cake in the tube pan on a lower temperature to prolong the baking time.
The fact you don’t have the Bundt pan doesn’t mean you can’t make a dessert according to the Bundt cake recipe. The tube pan is the best replacement. However, you can also use the loaf pan, regular cake cookware, or muffin tin after adjusting the dough’s volume and the baking time.