Pancake Bundt Cake
A giant, sliceable pancake baked in a bundt pan. Swirled with cinnamon sugar and perfect for brunch.
Details
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Ingredients
- 3 cups pancake mix
- 1.5 cups milk
- 2 eggs
- 1/4 cup oil
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- Maple glaze (powdered sugar + maple syrup)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease bundt pan well.
- 2
Whisk pancake mix, milk, eggs, and oil.
- 3
Mix brown sugar and cinnamon in a small bowl.
- 4
Pour half the batter into the pan.
- 5
Sprinkle cinnamon sugar over the batter.
- 6
Top with remaining batter.
- 7
Bake for 40-45 minutes.
- 8
Invert onto a plate and drizzle with glaze.
About This Recipe
Transforming the classic American breakfast pancake into a show-stopping centerpiece, the Pancake Bundt Cake offers all the comforting flavors of your favorite stack but in an elegant, sliceable format. This clever brunch invention leverages the convenience of store-bought pancake mix, elevating it with a delightful cinnamon-sugar swirl and a luscious maple glaze. What makes it truly special is its ability to feed a crowd with ease, presenting an impressive visual appeal reminiscent of a coffee cake, yet retaining that familiar fluffy pancake texture. The bundt pan, traditionally used for cakes and sweet breads, imparts a beautiful fluted shape, making each slice a perfectly portioned treat. While its exact origins are hard to pinpoint, it's a testament to the creativity of home cooks who continuously find new ways to enjoy beloved staples, marrying speed with presentation. Key techniques include properly greasing and flouring the bundt pan to ensure a clean release, and artfully swirling the cinnamon-sugar mixture into the batter to achieve that striking marble effect. Variations abound, from incorporating fresh berries or chocolate chips into the batter to experimenting with different glazes like lemon or cream cheese. Serve this magnificent cake warm, alongside crispy bacon, fresh fruit, and a strong cup of coffee for an unforgettable brunch experience.
Tips & Tricks
- • To ensure your cake releases cleanly from the bundt pan, grease it meticulously with solid shortening (not spray) and then dust generously with flour, tapping out any excess. This creates a non-stick barrier that's crucial for cakes with intricate molds.
- • For an added burst of flavor and texture, consider folding 1 cup of fresh or frozen berries (like blueberries or raspberries) into the batter, or sprinkle 1/2 cup of chopped nuts such as pecans or walnuts into the cinnamon-sugar swirl.
- • This bundt cake can be stored, tightly wrapped, at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat individual slices gently in the microwave for 15-30 seconds to restore a warm, fluffy texture.
- • Elevate your brunch spread by serving slices of Pancake Bundt Cake with a side of crispy bacon or sausage, a vibrant fruit salad, and a dollop of whipped cream or Greek yogurt for a touch of richness and tang.
Nutrition Facts
Per serving (approximate)