I love cakes baked in Bundt pans and I’m like a kid in a candy store when I’m at the Nordic Ware Outlet store in Minneapolis. They have a fabulous selection of their Bundt pans and other baking and cooking tools. They also sell Bundt pan seconds there at phenomenal prices and, if we had the room to store them, I’d own one of each. But as much as I love the intricate designs, I used to curse the pans because of the frustration that nearly always accompanied trying to get the cake out of the pan in one piece and the resulting pain of cleanup. But now I have the secret to Bundt pan prep and I’ll never again fear the Bundt.
I stumbled across the recipe for this mixture several years ago but never got around to trying it because I thought for sure that it just couldn’t possibly be all that good. But when I bought my sister-in-law the adorable upside down pineapple cakelets Bundt pan (at the Outlet store, of course) the sheet that came with it said not to use sprays like Pam, which is what I’ve always used. So I finally dug out the DIY recipe and after one test bake, I was sold.
You can use this mixture in regular cake pans when you’re baking cake and it will work great. I’ll continue to line my regular cake pans with parchment (I have about 300 sheets of it!), but for Bundt pan prep this is my choice.
I use the regular bristle brush (on the right) to do my Bundt pan prep; I think silicone brushes (like my favorite one on the left) are perfect for brushing beaten egg on yeast bread before applying seeds, but the bristles are just too soft to thoroughly coat all the nooks and crannies in a Bundt pan. And that leads to heartbreak and disasters, my friends.
The amounts I used below make about a pint, but you can make it in any amount you want and you probably have all the ingredients in your pantry right now. It will take you all of about 10 minutes to mix and will cost less than $1.50 for a pint of the mixture which will prep dozens of pans.
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Thanks, and bon appetit!
- 1 cup shortening, such as Crisco (room temperature)
- 1 cup vegetable oil, I use canola
- 1 cup all-purpose flour
- Beat the shortening with a hand mixer in a medium bowl until creamy and smooth, then slowly add the oil and flour alternately, scraping the sides of the bowl and beating well after each addition until perfectly smooth.
- Store tightly covered at cool room temperature or in the refrigerator during hot weather.
- Apply with a natural bristle brush to evenly coat the bottom and sides of regular cake pans and to get into all the nooks and crannies of Bundt pans.
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