Do you have a Bundt pan lying around your house? For most of us, the answer is probably yes—though we may not have used it in a while. In their original usage, Bundt pans are good for making sweet dessert breads with recipes dating all the way back to Germany in the early 1900s. Still, with the advent of the internet and numerous cooking blogs, others have been sharing recipes and cooking hacks on how to repurpose them for other dishes as well. With all that in mind, here are 20 of the most delicious Bundt pan recipes that we’ve ever come across.
When it comes to delicious comfort food, it doesn’t get much better than a tin of homemade mac and cheese. In every bite, there’s plenty of crunchy, gooey and cheesy goodness—and yes, you can make it in a Bundt pan. Let’s get started.
1 cup of sharp cheddar cheese, shredded
4 tablespoons of salted butter, melted
2/3 cup of fresh bread crumbs
1/4 teaspoon of red pepper
1/2 tablespoon of dry mustard
1 teaspoon of smoked paprika
2 cups of buttermilk
1/2 cup of half and half
4 egg whites, lightly beaten
1 cup of Mexican cheese mixture
2 cups of shredded American cheese
4 cups cooked elbow macaroni (still hot)
1. Preheat your oven to 350 degrees and spray down your Bundt pan with cooking spray.
2. Add a cup of shredded cheddar to the bottom of your Bundt pan.
3. Get out a large bowl and mix together your melted butter, 1/3 cup of breadcrumbs, red pepper, mustard and paprika. Whisk in buttermilk, cream and eggs as well.
4. Add the rest of your cheese and stir everything up. Fold in your hot macaroni as well.
5. Pour everything into the Bundt pan and bake it for 55 minutes.
6. Take it out, sprinkle it with the other 1/3 cup of breadcrumbs and bake for another 10 minutes. Cool for 20 to 30 minutes before inverting it onto a plate and eating!
As it turns out, cooking roasted chicken in a Bundt pan makes the meat and the veggies turn out perfectly as well. Here’s how you do it:
1 whole chicken, cleaned and dried
3 tablespoons of olive oil
1 tablespoon of poultry seasoning
salt and pepper
1/2 lemon, juiced and zested
8 red potatoes, halved or quartered
2 carrots, peeled and chopped
1 yellow onion, chopped
1 stalk of celery, chopped
3 garlic cloves, peeled and halved
2 teaspoons of sage, fresh and chopped
4 sprigs of fresh rosemary
6 sprigs of fresh thyme
1/2 a lemon, sliced into rounds
1. Preheat your oven to 425 degrees.
2. Coat the outside of the chicken with one to two tablespoons of olive oil, dried poultry seasoning, salt, pepper and half a lemon’s zest (save the juice).
3. Put all your vegetables and herbs in the bottom of the Bundt pan and drizzle with the rest of the olive oil and lemon juice. Add more salt and pepper and top with lemon slices, keeping one in reserve.
4. Wrap the hole in the Bundt pan with aluminum foil to cover it before placing the chicken over the center of it, pressing down. Put some herb sprigs and the last lemon slice in the neck cavity.
5. Bake the whole thing for 45 minutes and make sure the internal temperature is at 165 degrees before cutting into it.
If you were looking for a perfect recipe to serve at a party, look no further than this delicious twist on pull-apart bread. Once you’ve tried it once, you’ll want to eat it again and again. Here’s how you do it:
1 can of refrigerated biscuits
1/2 stick of butter
3 cloves of minced garlic
1/2 cup of minced parmesan
1 teaspoon of Italian seasoning
1. Begin by preheating your oven to 350 degrees. Next, put your cold stick of butter in the Bundt pan to melt in the preheating oven.
2. As it melts, cut the biscuits into quarters and toss them in a bowl with garlic, Italian seasoning and parmesan.
3. When the butter is melted, add in your biscuit mixture and sprinkle any leftover cheese and garlic on top.
4. Bake the entire thing for 20 to 22 minutes until the dish turns golden brown. When it’s cool, turn it out onto a dish and serve.
As it turns out, you can even make a party sub in a Bundt pan if you’re so inclined. If you want to try this out for yourself, this avocado tuna melt is a good place to start. Here’s how you do it:
2 cans of bread dough
2 cans of chunk tuna in water, drained
1/4 cup of olive oil
2 tablespoons of Dijon mustard
1 tablespoon of fresh lemon juice
1 small shallot, minced
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 avocado, sliced
1/2 cup of grated cheddar cheese
lettuce, tomatoes, red onion (and other toppings)
1. Preheat your oven to 350 degrees and spray down a Bundt pan with cooking spray.
2. Take out your bread dough and roll it into a ring, putting it in the bottom of the pan. Pinch the ends together so that it forms a sealed ring.
3. Bake it for 30 to 35 minutes when the oven is preheated before putting the bread on a cooling rack and cutting it in half with a bread knife (sandwich style).
4. After that, put the bread in the oven, set it on broil and toast the edges slightly.
5. Get out a small bowl and mix together your olive oil, dijon mustard, lemon juice, shallot, salt and pepper. Whisk everything up.
6. Combine the dressing to your drained tuna and mix it all up before spreading it on the bread.
7. Add cheese and put it back in the broiler until the cheese melts.
8. Next, top that with sliced avocado, lettuce and tomato before topping with the other half of the bread.
For another perfect party recipe, this Bundt pan recipe for a bunch of jalapeno poppers should definitely do the trick as well. Rather than one giant loaf, this recipe uses the container to make a bunch of individual pieces. So let’s get started:
10 slices of bacon
8 ounces of Mexican cheese, shredded
8 ounces of pepperjack cheese, shredded
8 ounces of cream cheese
1/2 cup of mayonnaise
1 teaspoon of granulated garlic
1 teaspoon of onion powder
1/2 teaspoon of kosher salt
1/2 teaspoon of creole seasoning
5 slices of cheddar cheese
5 slices of pepper jack cheese
1. Start by preheating the oven to 375 degrees.
2. Slice the tops off all your jalapenos and take the seeds out (use rubber gloves while doing this). When you’re ready, place all the jalapenos in the Bundt pan with the cut sides pointing up.
3. Cook your bacon until it’s crisp before draining on paper towels. Crumble it up and add it to a mixing bowl.
4. Add your shredded cheese, cream cheese, mayonnaise and spices to the bowl as well. Mix everything up.
5. After that, get a small spoon and fill each jalapeno with the bacon cheese filling before putting them back in the dish and covering it with foil.
6. Bake the whole thing in your oven for 45 minutes. Take it out of the oven before increasing the temperature to 425.
7. Take the foil off and add a single layer of cheddar and a layer of pepper jack.
8. Bake the whole thing again for 15 minutes until it browns around the edges and use toothpicks to serve!
If you love the traditional breakfast ingredients but want to turn it into a loaf, why not try this sausage, egg and cheese bread? As with all the other recipes, putting this together couldn’t be easier. Let’s get started:
3 cans of regular biscuits
splash of milk
1 teaspoon of ground mustard
1 pound of breakfast sausage
1 four-ounce package of shredded cheese
1. Brown your sausage in a skillet and drain the extra fat out of it. Beat your eggs in a bowl and add your milk, ground mustard, salt and pepper.
2. Slice your biscuits into quarters before dipping each one into the egg mix and placing it in a Bundt pan.
3. Layer in your biscuits, sausage, cheese and poured-in egg mixture in several layers. Pour any leftover eggs on top of everything.
4. When you’re ready, bake the whole thing at 350 degrees for about 35 to 40 minutes. When it comes out, slice into it and serve with hot sauce.
If it wasn’t clear yet, the Bundt pan is a perfect way to make all kinds of pull-apart bread dishes that you can customize. For another one of these, this herb and cheese monkey bread is a delicious one that the whole family will love. Here’s how you do it:
2 16-ounce cans of refrigerated buttermilk biscuits
1/4 cup of melted butter
1/2 teaspoon of garlic salt
5 different herbs or cheeses (such as chopped parsley, dill, almonds, parmesan and cheddar)
1. Preheat your oven to 350 degrees and grease up your Bundt pan with butter or nonstick spray.
2. Mix your garlic salt with melted butter and prepare your biscuits by cutting each one in half and rolling it into a ball. Dip each ball in your butter and roll in a coating of your choice.
3. Coat all of the biscuit balls in different coatings and load them into the Bundt pan so that they’re all mixed together.
4. When you’re ready, pop the whole thing in the oven for 30 to 35 minutes until the surface of them turns golden brown.
5. Let it all cool for five minutes before inverting onto a plate and serving.
Although stuffing is usually reserved for special occasions, this simple recipe for Bundt pan stuffing might change your mind about that. Although it has a different flavor than some of the instant stuffing you may be used to, the results are still so delicious. Here’s what you do:
2 tablespoons of vegetable oil
3 stalks of celery, chopped
2 onions, finely chopped
4 slices of cooked bacon, crumbled
2 teaspoons of garlic powder
salt and pepper to taste
2 cups of turkey stock
1 cup of minced parsley
2 large loaves of whole wheat bread, dried and cubed
1. Preheat your oven to 400 degrees and spray down your Bundt pan with nonstick spray.
2. Put your vegetable oil in a pan over medium heat. Add your celery and onions and cook it for five minutes, stirring until soft. Add bacon, garlic powder, salt and pepper and cook for another minute.
3. In a mixing bowl, combine your turkey stock, eggs and minced parsley. Add your dried bread cubes and stir everything up to combine. Add the cooked veggies as well and stir.
4. Transfer everything to the Bundt pan and bake it for 45-55 minutes
We said there were a lot of pull-apart bread options, didn’t we? Well this one is a personal favorite—have you ever had pizza bread like this one before? If you haven’t, now is a perfect time to start. Here’s how you do it:
2 pounds of pre-made bread dough
1/4 cup 0f unsalted butter, melted
1 teaspoon of dried basil
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
8 ounces of shredded mozzarella
3/4 cup of shredded parmesan
1/2 cup of pizza sauce (plus extra)
1. Spray down a Bundt pan with nonstick spray and set it aside.
2. Next, cut your dough up into 48 pieces. Get out a small bowl and mix together melted butter, basil, oregano and garlic powder.
3. Mix your shredded mozzarella and parmesan in a separate dish as well.
4. After that, dip your dough into the butter mix and then roll it in the cheese. Put each finished ball in the bottom of your Bundt pan.
5. When the bottom of the pan is full, pour in some pizza sauce. Repeat the process with the rest of the dough balls.
6. When everything is combined, wrap the dish in plastic and let it double in size.
7. Finally, take the plastic wrap off and bake it at 350 degrees for 20 minutes. After that, take the bread out and cover with aluminum foil. Put it back in for 10 to 15 more minutes before taking it out and letting it cool for five minutes.
8. Top with extra pizza sauce and serve!
This twist on the Greek delicacy tastes so good and is actually very easy to throw together. The Bundt pan presentation makes everything better and this one is no exception. Here’s how you do it:
1 bunch of white Swiss chard, washed and dried
1/2 bunch of scallions
2 tablespoons of olive oil
salt and pepper
8 tablespoons of unsalted butter, melted
2 eggs, lightly beaten
1 cup of crumbled feta cheese
2 tablespoons of fresh dill leaves, chopped
10 14 x 18-inch phyllo sheets (thawed if frozen)
1. Cut the stems off your chard before chopping them into quarter-inch chunks and setting aside. Stack the chard leaves and slice them into inch pieces, keeping them separate from the stems.
2. Slice your scallions thinly and heat oil in a skillet. Add the scallions and stems, seasoning them with salt and pepper. Cook for eight minutes, stirring occasionally.
3. Add your chard leaves, season with salt and cook for another six minutes.
4. Move the mixture over to a strainer over a bowl and put it in the fridge for about 20 minutes.
5. Heat up your oven to 400 degrees and make sure there’s a rack ready in the middle. Brush your Bundt pan down with melted butter as well.
6. Once the chard is cool, squeeze it out and finely chop it before putting it in a bowl. Add eggs, feta and dill and mix it together.
7. Put a sheet of phyllo down on a work surface with the rest covered in plastic wrap. Brush each layer in butter and repeat until you’ve used all the layers. Season with salt and pepper as well.
8. Spread your chard mix on the phyllo leaving an inch border. Next, roll the dough up and brush the outside with butter.
9. Carefully transfer the roll seam-side up into the Bundt pan, connecting the ends together like a tube.
10. When the oven is ready, bake it for 40 minutes until it turns flaky and golden brown. When it’s ready, flip it onto a wire cooling rack over a baking sheet. Let it cool for 10 minutes before slicing into it and eating!
If you love spaghetti but you’re looking for a more interesting way to make it, look no further than this delicious Bundt pan hack. Though it’s not much more intricate than making normal spaghetti, the result is a little more exciting. Here’s what you do:
1 pound of dried spaghetti
1 pound of ricotta cheese
1 1/2 cups of whole milk
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
8 ounces of frozen spinach, thawed
1 cup of shredded mozzarella
1 cup of grated parmesan
1/4 cup of finely chopped basil leaves
2 cups of marinara sauce
1. Preheat your oven to 375 degrees and put a rack in the middle of your oven.
2. Boil a large pot of salted water and spray down your Bundt pan with cooking spray.
3. Add your spaghetti to the water and cook until it’s al dente.
4. In another bowl, mix together your eggs, ricotta, milk, salt and pepper. Whisk everything together until it’s smooth.
5. Thaw your spinach and squeeze out the excess water before adding it to the egg mix. Add mozzarella, parmesan and basil before stirring everything again.
6. Once the spaghetti is ready, drain it and put it back in the pot. Add your spinach mix and stir everything up before transferring to the Bundt pan.
7. Bake everything for 45 to 55 minutes.
8. When it’s done, take the pan out and put it on a wire rack for five minutes. Warm your marinara and invert the pan finally when you’re ready to eat.
Do you remember eating meatloaf at school on certain days? Although it’s not a particularly fancy recipe, it packs plenty of flavor and it always hits the spot. Fortunately, you can make it at home using a Bundt pan. Here’s what you do:
1/2 cup of breadcrumbs
1/2 cup of milk
1 yellow onion, chopped
2 cloves of garlic, chopped
8 ounces of bacon, chopped
1 tablespoon of Worcestershire sauce
2 teaspoons of fine salt
1 teaspoon of dried oregano
1/4 teaspoon of black pepper
2 pounds of ground beef (or meats of your choice)
1/2 cup of BBQ sauce or ketchup
1. Preheat your oven to 350 and spray down your Bundt pan with cooking spray.
2. Mix together your bread crumbs and milk in a small bowl.
3. Put your onion and garlic in a food processor and pulse until it’s all finely chopped.
4. Sprinkle your bacon over the onions and pulse again.
5. Put your eggs in a large bowl and whisk it with a fork. Add your bacon mix, bread crumb mix, Worcestershire sauce, salt, oregano and pepper. Stir to combine.
6. Add the ground meat and mix everything up quickly with your hands. Move the mixture over to the Bundt pan and press it down.
7. Bake the meatloaf for about 30 minutes.
8. When the time is up, pour any excess liquid into a heatproof bowl. Get a baking sheet lined with aluminum and flip the Bundt pan out onto it.
9. Brush the meatloaf with BBQ sauce or ketchup and bake again on the sheet for about 30 more minutes.
10. Let it cool for 10 minutes before slicing into it and enjoy!
Although this one is pretty similar to the mac and cheese recipe we mentioned before, this version adds a little bit of a twist and takes the flavor to the next level. If you want something a little more unusual than a typical mac and cheese, this might be the way to go. Let’s get started:
1 pound of dried macaroni noodles
2 tablespoons of butter
1/4 cup of flour
2 cups of whole milk
2 packets of taco seasoning
2 4.5-ounce cans of chopped green chilis, mild
20 ounces of shredded sharp cheddar cheese
1 cup of breadcrumbs
1/2 cup of parmesan