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However, the Anniversary Bundt is a generous 15 cups, allowing you to experiment with larger-yield cake and quick bread recipes without the hassle of chasing two smaller Bundt pans around a crowded oven.
My signature cake (Robb Walsh's San Antonio Chocolate Cajeta Flan Cake) is a towering cake with layers of chocolate cake, flan, and caramel, and literally fills this 15-cup pan to the brim after steaming in a water bath for two hours. I certainly couldn't accomplish such a showstopping result using a 10-12-cup Bundt pan! (see photo)
Even if you choose a recipe with a smaller yield (8-12 cups), the finished product comes out photo-worthy every time. Because the finish is light (unlike some of the older Bundt pans), cakes come out evenly browned and don't overbake.
In addition to cakes, the Anniversary Pan is also great for gelatin molds, kugel, and molding cold salads. It's a breeze to wash, and is sure to be a kitchen staple for many years to come. Plus, it's made in the USA.
If I could only choose one Bundt pan, this would be it!! It would also make a great starter gift for new bakers or newlyweds