Six Delicious Recipes to Make in Your Bundt Pan
Bundt Pan Has your bundt pan been sitting in your cabinet for years because you don't know what to make in it? Well, here are some delicious recipes for you to try. Apple Pull Apart Melt 1/3 cup butter and...
Has your bundt pan been sitting in your cabinet for years because you don't know what to make in it? Well, here are some delicious recipes for you to try.
Apple Pull Apart
Melt 1/3 cup butter and whisk together with 1/2 cup brown sugar. Pour into the bottom of the bundt pan and drop in a handful of chopped pecans. Then, open two cans of biscuits and separate each roll of dough into 10 biscuits, and cut each one into fourths. Roll half of the biscuits in a mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Add them to the top of the pecans already in the bundt pan. Add 1/4 cup chopped pecans over the rolls. Next, add in one large apple, chopped, over the pecans, and place the remaining dinner rolls on top (roll them in the cinnamon and sugar mixture first). Bake at 375 degrees Fahrenheit for 35 to 40 minutes.
Open a can of pre-made biscuits and cut each one into quarters. Melt a half stick of butter with a few tablespoons of cinnamon and sugar. Dip the biscuit quarters in the butter mixture, and then bake according to package directions. They may take up to 15 minutes longer to bake since they are stacked. You can also add cranberries and orange zest for more flavour.
Candy Cane Cake
Before you begin, generously grease and flour your bundt pan. Prepare white cake mix according to the instructions on the package. Add about two cups of batter to your pan. In a separate small bowl, pour about 3/4 cup batter, then stir in 1/2 teaspoon red food coloring and 1/2 teaspoon peppermint extract. Gently add the pink batter over the white batter. Bake and cool cake based on the package's instructions. While it's baking, mix 1 cup powdered sugar, 1 tablespoon milk or water, and 1/2 teaspoon vanilla (optional). If needed, stir in milk 1 teaspoon at a time, until smooth and spreadable. Spread over cooled cake. Add crushed candy canes to the top and enjoy.
Heat 4 cups fruit juice until it boils, and then add four (3 ounce) packages of any fruit flavored Jello. Add 2 cups chilled fruit juice. Add half of the Jello mixture to the bundt pan. Pour remaining portion of the Jello mixture into a large mixing bowl and refrigerate until nearly firm. Add well-drained fruit to the bundt pan. Gently spoon 2 cups sour cream over the Jello in the bundt pan and spread evenly so it covers the center and edges. Spoon the Jello in the mixing bowl over the sour cream. Refrigerate overnight. For easiest un-molding, submerge mold to within one inch of the top in hot water for about 15 seconds. Set a plate on top of mold and rapidly invert. Shake until Jello releases.
Begin by chopping one jar of artichoke hearts, two ounces of pepperoni, and 1/2 of red pepper. In a mixing bowl, combine chopped ingredients with one can of sliced black olives and two cloves of pressed garlic. Next, cut two packages of pre-made biscuits into quarters. Dip 16 biscuit pieces in melted butter and roll in freshly grated Parmesan cheese. Arrange in bundt pan. Top with some of the artichoke mixture, then dip 16 more biscuits in butter, roll with cheese and add them to the bundt pan. Keep repeating the process until all ingredients have been used. Bake for approximately 30 minutes at 375 degrees Fahrenheit.
This works well with a three to four pound whole roasting chicken. Stand it up legs down over the pan's center and rub the chicken with olive oil and any desired spices. Add vegetables to the well of the pan. Bake at 350 degrees Fahrenheit for twenty minutes per pound. Use a meat and poultry thermometer to confirm it is thoroughly cooked.
If your bundt pan isn't naturally nonstick, spray it with a cooking spray or grease well to prevent sticking. We stock several of these great pans, so if you want to learn more or would like to order one, please contact us.