A Bundt pan does two jobs at once. The tube up the middle carries heat into the center of a dense batter, so a pound cake or a chocoflan bakes through before the outside dries, and the fluted walls give the cake its shape without any frosting. The catch is that every ridge is a place for cake to stick. A Bundt pan is judged on one moment: when you turn it over and lift it, does the cake come out whole?
This guide compares eight pans by what decides that moment and the bake before it: the metal, the coating, the capacity in cups, the depth of the design and the care rules each maker states. We also cover what America’s Test Kitchen found in its Bundt pan review, and what chocoflan, the Mexican cake-and-flan dessert usually baked in a Bundt pan, asks of one.
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Quick verdict: which Bundt pan to buy
The best Bundt pan for most kitchens is the Nordic Ware Original Bundt Pan, 12-cup: cast aluminum with a silicone nonstick finish, the standard 12-cup size most recipes are written for, made in America of domestic and imported materials, and a model America’s Test Kitchen recommends for clean release and well-defined ridges. If you want handles and a lighter pan, choose the Nordic Ware ProForm Anniversary Bundt Pan, 12-cup. If dishwasher care matters most, the Wilton Gold Non-Stick Fluted Tube Pan is rated dishwasher safe and oven-safe to 450°F.
The table below compares our five standout pans, one for each kind of baker. All eight pans are reviewed in full after it.
Five Bundt pans side by side
One pick for each kind of baker, with the capacity, material and oven limit each maker or listing states.
| Pan | Best for | Capacity and size | Material & oven limit | Buy on Amazon |
|---|---|---|---|---|
Nordic Ware Original Bundt Pan, 12-cupBest overall
|
Pound cakes, chocoflan, most recipes | 12 cups, 10.5 in wide, 3.8 in tall | Cast aluminum, nonstick; limit not stated | View on Amazon |
Nordic Ware ProForm Anniversary Bundt Pan, 12-cupBest with handles
|
Easy lifting and flipping | 12 cups, 11.8 x 10.4 x 3.6 in | Formed aluminum, nonstick; limit not stated | View on Amazon |
Wilton Gold Non-Stick Fluted Tube PanEasiest care
|
Dishwasher cleanup | 9.49 in wide, 3.37 in deep; cups not stated | Coated metal; 450°F | View on Amazon |
Kaiser Classic Bundt Pan, 24 cmTallest pan
|
Tall gugelhupf-style cakes | 3.0 liters, 9.5 in wide, 11 cm tall | Coated steel; 230°C (446°F) | View on Amazon |
| Flan rings, savarins, gelatin | 6.5 cups, 10 in wide, 3.5 in deep | Anodized aluminum; 550°F | View on Amazon |
Product images from Amazon. Capacities, materials and oven limits are as stated by the maker or its Amazon listing; “not stated” means the listing gives no figure. Check the listing before you buy.
Our picks for the best Bundt pan
Eight pans, chosen to cover the choices that matter: heavy cast aluminum against lighter formed aluminum and steel, coated against uncoated, a standard 12-cup size against smaller and taller pans, and one silicone option. Three are from Nordic Ware, whose listings describe its cast pans as genuine Bundt pans, and two of those are models America’s Test Kitchen recommends.
1. Nordic Ware Original Bundt Pan, 12-cup – Classic Shape, Clean Release
This is the classic Bundt shape, in the size most recipes call for. King Arthur Baking puts Bundt pans at 8.5 to 10 inches across with an 8 to 12-cup capacity, and Nordic Ware’s Original sits at the top of that range: 10.5 inches in diameter, 3.8 inches tall and 12 cups. King Arthur’s chocoflan recipe asks for exactly that, a 12-cup pan that is relatively simple in design, and names this shape as the example.
The pan is cast aluminum, which Nordic Ware says gives the crispest, most intricate detail and, because aluminum conducts heat well, controlled, even browning. The interior has a silicone nonstick finish that Nordic Ware says is made without PFAS and PTFE. America’s Test Kitchen recommends this pan in its silver finish (model 50153), reporting that the cake released with ease and came out with clear, well-defined ridges. Its one complaint: there are no handles, so flipping a heavy cake takes a little patience.
Grease every ridge before you pour in the batter, nonstick or not; a pastry brush and soft butter or shortening, then a dusting of flour, reaches the crevices that spray can miss. The listing says the pan is made in America of domestic and imported materials and carries a lifetime warranty. It does not state an oven limit or whether the pan is dishwasher safe, so we would hand wash it to protect the coating.
Why we like it
- 12-cup capacity, the size most recipes use
- Cast aluminum for sharp detail and even browning, per Nordic Ware
- Clean release in ATK’s review
- Made in America of domestic and imported materials
Key specifications
| Model | 50153 |
|---|---|
| Capacity/size | 12 cups; 10.5 in diameter |
| Depth | 3.8 in |
| Material | Cast aluminum |
| Coating | Silicone nonstick, made without PFAS and PTFE |
| Base | One piece with center tube; no handles |
| Oven-safe to | Not stated |
| Dishwasher safe | Not stated |
Why we recommend it
Buy it if you want one Bundt pan that fits standard recipes, from pound cake to chocoflan, and releases cleanly.
Skip it if you want handles; this pan has none, and a full cake is heavy to flip.
Pros and cons
Pros
- Standard 12-cup size
- Heavy cast aluminum
- Lifetime warranty
Cons
- No handles
- No oven limit or dishwasher guidance listed
2. Nordic Ware ProForm Anniversary Bundt Pan, 12-cup – Handles, Lighter Weight
America’s Test Kitchen’s top Bundt pan is Nordic Ware’s 15-cup cast aluminum Anniversary pan, prized for its large handles and deep ridges. That pan’s listings showed low stock when we checked, so we feature this one: the ProForm, a lighter, formed-aluminum version of the same Anniversary design with handles. ATK also reviewed it (model 50342) and recommended it, noting slightly smaller handles than the winner and ridges that are a little less well defined.
The listing gives a 12-cup capacity and measurements of 11.8 by 10.4 by 3.6 inches, the longer figure taking in the handles. Handles matter more on a Bundt pan than on most bakeware: you flip the pan over a rack or plate while it is still warm, and something solid to hold makes that quick and controlled. They also help when you lift a chocoflan out of a water bath.
Nordic Ware says the pan is made without PFAS and gives clear preparation advice in the listing: before each use, brush it with solid vegetable shortening and dust it with flour or cocoa, or use a baking spray that has flour in it. It is made in America of domestic and imported materials, carries a 10-year warranty and does not state an oven limit.
Why we like it
- Handles for flipping and lifting
- 12-cup capacity
- Recommended by America’s Test Kitchen
- Clear pan-prep instructions from Nordic Ware
Key specifications
| Model | 50342 |
|---|---|
| Capacity/size | 12 cups; 11.8 x 10.4 in with handles |
| Depth | 3.6 in |
| Material | Formed aluminum |
| Coating | Nonstick, made without PFAS |
| Base | One piece with fluted center tube; handles |
| Oven-safe to | Not stated |
| Dishwasher safe | Not stated |
Why we recommend it
Choose it if you want the Anniversary design with handles in a lighter pan that is easier to lift and turn.
Skip it if you want the sharpest possible detail; ATK found the cast version’s ridges more defined.
Pros and cons
Pros
- Handles
- Light to lift
- 10-year warranty
Cons
- Less defined ridges than cast, per ATK
- No oven limit listed
3. Nordic Ware Heritage Bundt Pan, 10-cup – Swirled Design, Smaller Batch
The Heritage is the pan for a cake that needs no glaze to look finished. Its walls are cast in a deep swirl rather than straight flutes, and like the Original it is cast aluminum, which Nordic Ware says captures crisp, intricate detail and browns evenly. The silicone nonstick is made without PFAS and PTFE, according to the listing.
It is smaller than a standard Bundt: 10 cups, 10 inches across and 3.6 inches tall. That suits recipes written for a 10-cup pan, such as the chocoflan in Rick Bayless’s recipe, and smaller pound cakes. If your recipe is written for 12 cups, measure first; overfilling a fluted pan is how batter ends up on the oven floor.
More detail means more corners for cake to cling to. Brush the fat into every curve, dust with flour or cocoa and tap out the excess, and let the cake rest in the pan for a few minutes before turning it out. The listing says the pan is American made and carries a lifetime warranty; it does not give an oven limit or dishwasher guidance.
Why we like it
- Swirled design for a showpiece cake
- Cast aluminum, per Nordic Ware
- 10-cup size for smaller recipes
- Lifetime warranty
Key specifications
| Model | 80637AMZM |
|---|---|
| Capacity/size | 10 cups; 10 in diameter |
| Depth | 3.6 in |
| Material | Cast aluminum |
| Coating | Silicone nonstick, made without PFAS and PTFE |
| Base | One piece with center tube |
| Oven-safe to | Not stated |
| Dishwasher safe | Not stated |
Why we recommend it
Buy it if you bake for the look of the cake and your recipes fit 10 cups.
Skip it if most of your recipes call for 12 cups; this pan holds less.
Pros and cons
Pros
- Striking swirl pattern
- Heavy cast build
- Lifetime warranty
Cons
- Smaller than standard
- Detailed design needs careful greasing
- No handles
4. Wilton Gold Non-Stick Fluted Tube Pan – Dishwasher Safe to 450°F
Wilton’s Gold fluted tube pan is the one on this list built around easy cleanup. The listing says it is dishwasher safe and oven-safe to 450°F, has extended handles, resists warping and has a scratch-resistant nonstick coating made without PFAS. It measures 9.49 inches across and 3.37 inches deep.
Two gaps in the listing are worth knowing. It does not give a capacity in cups, and it is not consistent about the metal: the title calls the pan non-stick steel while one bullet says it is crafted from heavy-duty aluminum. We list the material as not clearly stated. The pan is a little narrower and shallower than Nordic Ware’s 12-cup Original, so measure a big recipe against it by filling the pan with water before you commit.
America’s Test Kitchen did not review this Gold pan; it recommended a different Wilton model, the Perfect Results fluted tube pan, while noting that its shallow fluting made a less memorable cake. Fluting depth is a fair thing to check on any lower-profile pan, and the Gold’s gentle flutes are best suited to cakes you plan to glaze or dust with sugar.
Why we like it
- Dishwasher safe, per Wilton
- Oven-safe to 450°F
- Extended handles
- Scratch-resistant coating, made without PFAS
Key specifications
| Model | 191011492 |
|---|---|
| Capacity/size | Cups not stated; 9.49 in diameter |
| Depth | 3.37 in |
| Material | Not clearly stated (listing says steel and aluminum) |
| Coating | Scratch-resistant nonstick, made without PFAS |
| Base | One piece with center tube; handles |
| Oven-safe to | 450°F |
| Dishwasher safe | Yes |
Why we recommend it
Choose it if dishwasher cleanup and a stated oven limit matter more to you than a dramatic shape.
Skip it if you need a confirmed 12-cup capacity; the listing does not give one.
Pros and cons
Pros
- Dishwasher safe
- Handles
- Clear oven limit
Cons
- Capacity not stated
- Material listed inconsistently
- Not reviewed by ATK
5. Kaiser Classic Bundt Pan, 24 cm – Tall German Gugelhupf Shape
Kaiser is a German bakeware maker, and this is its classic gugelhupf mold, the Central European cousin of the Bundt. It is the tallest pan here: the listing gives a 24-centimeter diameter (9.5 inches), an 11-centimeter height (about 4.3 inches) and a 3.0-liter capacity, which works out to roughly 12.7 US cups. A tall, narrow pan like this bakes a high, dramatic cake from a standard 12-cup recipe.
The pan is steel with a single-layer nonstick coating that the listing describes as PES with a small PTFE content, and Kaiser rates it heat-resistant to 230°C, about 446°F. The listing credits the coating with easy release and cleaning and good corrosion resistance, and says the pan is made in Kaiser’s own production in Germany.
Because the pan is dark, check the cake a few minutes early; America’s Test Kitchen found that a dark interior in its Bundt test browned cakes a little more deeply. The listing gives its measurements in metric and does not state dishwasher guidance, so hand washing is the safe default.
Why we like it
- Tall 11 cm sides for a high cake
- 3.0-liter capacity, about 12.7 cups
- Rated to 230°C (446°F)
- Made in Germany, per Kaiser
Key specifications
| Model | 23.0062.1289 |
|---|---|
| Capacity/size | 3.0 liters (about 12.7 cups); 24 cm (9.5 in) diameter |
| Depth | 11 cm (about 4.3 in) |
| Material | Steel |
| Coating | PES nonstick with small PTFE content |
| Base | One piece with center chimney |
| Oven-safe to | 230°C (446°F) |
| Dishwasher safe | Not stated |
Why we recommend it
Buy it if you want a tall, European-style cake from a standard-size recipe and like a pan made in Germany.
Skip it if you prefer light-colored pans; the dark coating browns faster.
Pros and cons
Pros
- Tallest pan here
- Stated oven limit
- Generous capacity
Cons
- Dark finish browns faster
- Metric-only listing
- No handles
6. Fat Daddio’s 10 x 3.5-inch Anodized Aluminum Ring Mold – Uncoated, High Heat
This is not a fluted Bundt but a plain ring mold, and it earns its place for a different reason: there is no coating at all. Fat Daddio’s makes it from 18-gauge anodized aluminum, which the listing says will never rust, peel or flake, is safe for citrus-based foods, and is rated to 550°F, the highest limit on this list. It is also listed as pressure cooker, air fryer and freezer safe.
Smooth walls are easier to grease than flutes, and a plain ring is the traditional shape for savarins, gelatin molds and ring-shaped flans. The listing gives the size as 10 inches across and 3.5 inches deep, with a 6.5-cup capacity. That is about half the volume of a standard Bundt, so it is too small for a full chocoflan recipe, which King Arthur and Rick Bayless write for 12 and 10-cup pans. Halve the recipe, or use this mold for flan on its own.
Fat Daddio’s says the pan heats and cools faster than standard pans, which it credits with preventing over-baking. Hand washing is recommended, and the pan carries a lifetime warranty.
Why we like it
- No coating to wear or scratch
- Rated to 550°F
- Smooth walls are simple to grease
- Lifetime warranty
Key specifications
| Model | RMP-10 |
|---|---|
| Capacity/size | 6.5 cups; 10 in diameter (10.5 in overall) |
| Depth | 3.5 in |
| Material | 18-gauge anodized aluminum |
| Coating | None |
| Base | One piece, plain ring |
| Oven-safe to | 550°F |
| Dishwasher safe | Hand washing recommended |
Why we recommend it
Choose it for ring-shaped flans, gelatins and savarins, or if you want a pan with nothing to peel.
Skip it if you want the fluted Bundt look or a full-size cake; it is smooth-walled and holds 6.5 cups.
Pros and cons
Pros
- Uncoated and durable
- Highest oven rating here
- Safe for acidic foods, per the listing
Cons
- No fluting
- Small capacity
- Needs greasing
7. Chicago Metallic Silicone Fluted Cake Pan, 10-inch – Flexible, No Greasing
Silicone takes a different approach to release: instead of relying on a coating, you flex the pan away from the cake. Chicago Metallic says this food-grade silicone pan needs no greasing, and it adds a wire-reinforced rim so a full, heavy cake can be carried from oven to counter without the pan bending.
The listing gives the pan’s measurements as 11.73 by 10.36 by 3.43 inches and an oven limit of 428°F (200°C). It does not give a capacity in cups. Chicago Metallic suggests it for gelatin molds and casseroles as well as cakes. Even with the wire rim, it is easiest to set a silicone pan on a sheet pan before you fill it, so you can move it in and out of the oven on something rigid.
Keep in mind that America’s Test Kitchen’s Bundt review covered only metal pans, so there is no independent read on how this one browns or how crisp its ridges come out; we rely on Chicago Metallic’s listing. The listing calls it dishwasher safe but recommends hand washing in warm water with mild detergent to prolong its life.
Why we like it
- Flexes for release, per Chicago Metallic
- Wire-reinforced rim for stability
- Oven-safe to 428°F
- Dishwasher safe
Key specifications
| Model | 5332154 |
|---|---|
| Capacity/size | Cups not stated; 11.73 x 10.36 in |
| Depth | 3.43 in |
| Material | Food-grade silicone, wire-reinforced rim |
| Coating | None (silicone) |
| Base | One piece, flexible |
| Oven-safe to | 428°F |
| Dishwasher safe | Yes; hand washing recommended |
Why we recommend it
Buy it if releasing a cake from metal ridges has gone badly before and you want a pan you can peel away.
Skip it if you want a pan with an independent review behind it; every pan ATK recommends is metal.
Pros and cons
Pros
- Flexible release
- Reinforced rim
- Easy to store
Cons
- No independent review
- Needs a sheet pan underneath
- Capacity not stated
8. Amazon Basics 10-inch Nonstick Bundt Pan – Simple Pan With Handles
For an occasional pound cake or a first Bundt pan, Amazon Basics’ 10-inch fluted tube pan covers the essentials. The listing describes carbon steel construction, a nonstick coating, side handles for moving it in and out of the oven, and an oven limit of 428°F. It is listed as dishwasher safe, with hand washing in warm water and mild soap recommended for best results.
The finish is black. America’s Test Kitchen found in its Bundt pan test that a dark interior browned cakes a little more deeply, so start checking for doneness a few minutes before the recipe says. The listing gives the diameter as 10 inches but no capacity in cups or depth, so fill it with water once to see how much it holds before you scale a recipe to it.
Nordic Ware says cast aluminum is what gives a Bundt cake its crispest detail, and this is a lighter carbon steel pan, so expect a simpler-looking cake. For glazed or sugar-dusted cakes that is rarely a problem.
Why we like it
- Side handles
- Nonstick coating
- Dishwasher safe, per the listing
Key specifications
| Model | LBT1003 |
|---|---|
| Capacity/size | Cups not stated; 10 in diameter |
| Depth | Not stated |
| Material | Carbon steel |
| Coating | Nonstick (type not stated) |
| Base | One piece with fluted tube; handles |
| Oven-safe to | 428°F |
| Dishwasher safe | Yes; hand washing recommended |
Why we recommend it
Choose it if you bake a Bundt cake a few times a year and want handles and easy cleanup without a premium pan.
Skip it if you want crisp, detailed ridges; a cast aluminum pan is the better choice.
Pros and cons
Pros
- Handles
- Dishwasher safe
- Stated oven limit
Cons
- Dark finish browns faster
- Capacity and depth not stated
- Less detail than cast pans
How to choose a Bundt pan that releases every time
1. Match the capacity to your recipes
King Arthur Baking puts most Bundt pans between 8 and 12 cups, and America’s Test Kitchen’s lineup ran from 10 to 15 cups. Twelve cups is the most common recipe size. ATK made a useful point: Bundt pans differ mainly in height, not width, so cakes from 11 or 12-cup pans look much like those from a 15-cup pan. If a listing does not state cups, fill the pan with water a cup at a time to find out.
2. Cast aluminum for detail
Cast aluminum pans, like Nordic Ware’s Original and Heritage, are thick and heavy, and Nordic Ware says that gives the crispest detail and even browning. ATK’s winner and the Nordic Ware Original it recommends are both cast aluminum. Formed aluminum and steel pans are lighter and usually cheaper, with softer ridges.
3. Choose a light interior if you can
In ATK’s test, a pan with a dark interior browned cakes a little more deeply. A dark pan still works; just check the cake a few minutes early.
4. Handles help more than you expect
A Bundt cake is turned out while still warm, and the pan is heavy and hot. ATK’s winner stood out partly for its large, easy-to-grip handles, and it noted that pans without handles took patience to flip.
5. Coated, uncoated or cast iron
King Arthur says Bundt pans are usually nonstick aluminum or aluminum-steel. A good nonstick finish helps, but it does not replace greasing. ATK did not recommend a seasoned cast iron fluted pan from Lodge because it could not get the cake to unmold. Uncoated anodized aluminum, like Fat Daddio’s ring mold, releases well if you grease it properly. For more on coated bakeware, see our guide to the best baking pan non stick.
Baking chocoflan in a Bundt pan
Chocoflan, also called pastel imposible or impossible cake, is a chocolate cake and a flan baked in the same Bundt pan. Caramel goes into the bottom of the pan, then the cake batter, then the flan mixture poured over the top. King Arthur Baking explains that the layers swap places in the oven because the cake is lighter than the flan, so the flan sets on the bottom and the cake rises to the top. When you invert it, the flan and caramel end up on top. If flan itself is new to you, our guide to flan vs tres leches explains how the caramel and custard work.
The pan matters in three ways. Size first: King Arthur’s recipe calls for a 12-cup pan that is relatively simple in design, and Rick Bayless’s version uses a 10-cup Bundt, so check your recipe’s size before you buy. Then the water bath: both recipes set the Bundt pan in a larger pan of hot water, King Arthur to 2 to 3 inches up the sides and Bayless to a depth of 2 inches. A pan with handles is easier to lift out of that bath. Finally the release: King Arthur has you cool the chocoflan completely, about two hours, loosen the edges and the center tube with a knife, then set the pan in hot water for 20 to 25 minutes before inverting it onto a plate with a rim to catch the caramel.
That is why a simple, deep 12-cup pan like the Nordic Ware Original is the safe choice for chocoflan. Very intricate designs give the caramel and flan more corners to catch on. For more on where chocoflan sits among Mexican sweets, see our guide to Mexican desserts.
How we chose these eight Bundt pans
We started from what decides a Bundt cake, release, capacity, detail and handling, and looked for pans from established bakeware makers: Nordic Ware, Wilton, Kaiser, Fat Daddio’s and Chicago Metallic, plus one lower-cost option. We searched Amazon US and checked each listing’s stock through Amazon’s product data, keeping only pans that were in stock when we checked.
Specifications come from each Amazon listing. Performance notes come from America’s Test Kitchen’s Bundt pan review, and sizing and material guidance from King Arthur Baking’s complete guide to baking pans. Chocoflan details come from King Arthur Baking’s and Rick Bayless’s published recipes. We left out three pans for stock reasons only: Nordic Ware’s 15-cup Anniversary pan, ATK’s winner, and USA Pan’s fluted tube pan, which ATK recommended, both showed low stock when we checked, as did Nordic Ware’s graphite Original. We also left out Cuisinart’s 9.5-inch fluted pan, which ATK did not recommend, and generic listings with thin specifications. We have not baked in these pans ourselves for this guide.
Bundt pan questions, answered
What is the best brand of Bundt pan?
Nordic Ware is the brand to start with. America’s Test Kitchen’s winner and two of its recommended pans are Nordic Ware models, and its cast aluminum pans are made in America of domestic and imported materials.
Which Bundt pan does America’s Test Kitchen recommend?
Its top pick is the Nordic Ware Anniversary Bundt Pan, 15 cups, for its large handles and deep ridges. It also recommends the Nordic Ware Anniversary 12-cup formed pan, the Nordic Ware Original in silver, USA Pan’s fluted tube pan, Wilton’s Perfect Results fluted tube pan and Norpro’s nonstick fluted tube pan. It did not recommend Lodge’s cast iron fluted pan.
What type of Bundt pan is best?
For most bakers, cast aluminum with a nonstick interior and a light finish, in a 12-cup size. It gives the sharpest detail and even browning, and fits the most recipes.
What size Bundt pan do most recipes use?
Twelve cups is the most common, and King Arthur’s range for Bundt pans runs from 8 to 12 cups. Smaller 10-cup pans like the Heritage suit smaller recipes; always check the recipe before you pour.
How do you keep a cake from sticking in a Bundt pan?
Grease every ridge, even in a nonstick pan. Nordic Ware’s own advice for its ProForm pan is to brush on solid vegetable shortening and dust with flour or cocoa before each use, or use a baking spray that contains flour.
Can you bake chocoflan in any Bundt pan?
Use one big enough for the recipe, 10 or 12 cups depending on the version, and one that can sit in a water bath. A simple design releases the flan layer more cleanly than an intricate one.
Our last word on Bundt pans
Buy the Nordic Ware Original 12-cup if you want one Bundt pan for pound cakes, coffee cakes and chocoflan. Choose the ProForm Anniversary for handles, the Heritage for a showpiece 10-cup cake, Wilton for dishwasher care, Kaiser for a tall German-style cake, Fat Daddio’s for an uncoated ring, Chicago Metallic for silicone and Amazon Basics for an occasional bake.
Related guide: Bundt pan alternative.
A Bundt pan is one specialty shape in a larger kit. For everyday rounds, squares and 9 by 13s, see our guide to the best baking pan cake bakers rely on, and for complete kits, the best baking pan sets. And if you would rather leave dessert to someone else tonight, see the menu or call to order.