Aimee’s Pretty Palate: Bundt Pan Revival

Photos by Aimee Broussard

April showers may bring May flowers, but in my house April is also bringing out the Bundt cake recipes—from nostalgic revivals out of my grandmother’s sorority cookbook to lemony springtime favorites, right on down to individual mini-sized sweets. 

My affinity towards Bundt cake pans began years ago while we were visiting the most adorable kitschy boutique in Savannah, Georgia. I’d share the name with you if only I could remember. What I do remember about that shop was the wall of Bundt pans, in every shape and size, and the words above the display reading “I Like Big Bundts and I Cannot Lie”—a nod toward Sir Mix-a-Lot’s 1990s hit tune “Baby Got Back.”

It made me giggle, and I bought a Bundt pan that day. And now, every single time I bake a Bundt cake, I sing that song with Bundt replacing the derriere just like the kitchen shop display. I’m betting that after reading this today, you’ll do the same the next time you bake, and for that, my apologies to your family in advance. 

The Cajun Bundt Cake comes from the Louisiana Chapter of the Alpha Delta Kappa cookbook from the 1970s. Its spiral-bound body and tattered pages were among the first things scooped up when my grandmother passed away. I cherish it so much it’s on my list of things to grab in the event of an evacuation. The Cajun Cake recipe called for baking in a 9 x 13, but I made some additions and baked in a Bundt instead. The page was turned down, so I knew ahead of time that it was potentially a winner. 

When it comes to winning … win over any lemon lover you know with my Lemon Pudding Bundt Cake. You’re going to add lemon not once, not twice, not three times, but FOUR times in this recipe. My husband deemed it the best cake I’ve ever made. 

And finally, who doesn’t love almond-flavored cake? It reminds me of wedding season, and these Almond Bundt Cake Minis with fresh blackberry whipped cream are light and airy—perfect for spring celebrations.


Cajun Bundt Cake

Ingredients
Cake:
2 cups all-purpose flour
1½ tsp. baking soda
Pinch salt
1½ cups sugar
2 eggs
1 (20-oz.) can crushed pineapple
Topping:
1 cup sugar
½ cup butter
1 (5-oz.) can evaporated milk
½ tsp. vanilla extract
1 cup pecans, chopped
1 cup shredded coconut, lightly toasted
Preheat oven to 300 degrees. Coat a 10-in. Bundt pan with nonstick baking spray. 
For cake, in a medium bowl, sift together flour, baking soda and salt. Add sugar, then eggs, 1 at a time. Fold in pineapple. Pour into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for at least 10 minutes, then turn out onto a wire rack or cake stand to cool completely.
With oven still heated, spread shredded coconut onto a baking pan in an even layer and toast for about 3 minutes. 
While cake is cooling, for topping, combine sugar, butter, evaporated milk and vanilla in a medium saucepan, and boil slowly for 5 to 6 minutes. Remove from heat and stir in pecans. 
Place cake on a cake stand with extra room (for runaway topping). Pour half of topping over entire cake while cake is still hot. Use remaining topping to serve alongside cake for extra drizzle. Sprinkle toasted coconut on top of cake. 
Makes 8-10 servings.

Lemon Pudding Bundt Cake

Ingredients
Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
1 Tbsp. grated lemon zest
1 tsp. vanilla extract
3 large eggs
2½ cups all-purpose flour
1 (3.4-oz.) box instant lemon pudding mix
½ tsp. baking powder
½ tsp. baking soda
¼ cup lemon juice
1 cup buttermilk
Topping:
3 cups powdered sugar
¼ cup lemon juice
½ tsp. vanilla extract
Preheat oven to 325 degrees. Coat a 10-in. Bundt pan with nonstick baking spray. 
For cake, in the bowl of a stand mixer, on medium speed, cream butter and granulated sugar together until light and fluffy. Beat in lemon zest and vanilla extract. Add eggs, 1 at a time, beating just until incorporated. Scrape down bowl with a spatula. 
In a separate bowl, sift together flour, lemon pudding mix, baking powder and baking soda. 
Whisk lemon juice into buttermilk. Add dry ingredients and buttermilk to creamed mixture, alternating between each one, beating to combine, beginning and ending with flour. Scrape down sides of bowl. 
Pour batter into prepared Bundt pan. Bake for about 65 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for at least 10 minutes, then turn out onto a wire rack or cake stand to cool completely. 
While cake is cooling, whisk together glaze ingredients. Drizzle over cooked cake, and allow glaze to harden before serving, at least 10-15 minutes. 
Makes 8-10 servings.

Almond Bundt Cake Minis

Ingredients
Cake:
2½ cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1¼ cups almond milk
2½ tsp. almond extract
½ cup butter (1 stick)
1½ cups sugar
5 egg whites
Whipped topping:
¼ cup fresh blackberries, pulsed in blender or food processor (plus more for garnish)
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract
Powdered sugar for sprinkling (optional)
Mint for garnish
Preheat oven to 325 degrees. Coat a mini Bundt pan with nonstick cooking baking spray. 
For cake, combine flour, baking powder and salt in a medium bowl. Sift and set aside. Combine almond milk and almond extract in a small bowl and set aside. 
In the bowl of a stand mixer, cream butter until light and fluffy. Slowly add sugar, a little at a time. Add egg whites, 1 at a time, and beat well after each addition. Add dry ingredients and almond milk mixture to creamed mixture, alternating between each one, beating to combine, beginning and ending with flour. Scrape down sides of bowl. Pour into prepared Bundt pan and bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes, then turn out onto a wire rack or cake stand to cool completely.
While cakes are cooling, prepare whipped topping. Pulse blackberries a few times in blender or food processor. In the bowl or stand mixer or hand mixer with whisk attachment, whip heavy cream until stiff. Blend in powdered sugar and vanilla. Fold in blackberries until blended. If not using immediately, keep topping refrigerated until ready to use. 
Top each Bundt cake with whipped topping, then garnish with additional fresh blackberries and a sprig of mint. Sprinkle with powdered sugar if desired. 
Makes 12 mini Bundt cakes.

Aimee Broussard is a Southern food blogger and award-winning cookbook author. Seen on QVC, Rachael Ray and more, she is a self-proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. Find her online at aimeebroussard.com.