A recent trip to Honolulu reminded me how much I love unusual desserts. From heavenly Haupia Cake to divine Butter Mochi, there are any number of scrumptious treats in store for the little keiki (child) in all of us. My way cool Nonstick Bundtlette Baking Pan, would prove the ideal way to prepare 6 individual Piña Colada cakes below.

Nordic Ware® Platinum Series Nonstick Bundtlette Baking Pans

When Nordic Ware became famous for its heavy cast aluminum fluted cake pan, known as the original Bundt pan, a late 70's/early 80's phenomenon was born! Do you remember the great Pistachio Pudding Cake or chocolatey Tunnel Of Fudge?
The Bundtlette Pan, as you might imagine provides 6 miniaturized versions of the original 12 Cup capacity pan.
(Others are available which hold 9 and 6 Cups respectively).

Since that time, Nordic Ware has also come out with a new series of fluted and molded cake and bread pans. Each Bundtlette holds one cup of batter, and the entire pan will use half of a standard, prepared cake mix. What I like to do is use half of the packaged mix, (about 2 cups, sifted), half the remaining recipe ingredients, (for example, 2 eggs instead of 4), and use this as a jumping off place for new dessert creations.

A good thing is the nonstick lining of this pan. Otherwise the myriad of tiny nooks and crannies would be a major pain to clean. You'll notice the hefty cast aluminum construction, which ensures even heating and prevents the very hint of warping!

Besides cakes, I've used this pan for jello molds and breads. It creates lovely shortcakes begging for a showering of summer's freshest berries, and small iced cakes, (try a variety of pastel hued buttercream frostings), may prove the hit of your child's birthday party.

In honor of my most recent Hawaii trip, here's a simply delicious recipe featuring Island flavors. The individual cakes are moist and sweet enough without the adornment of icing:

Tita's Piña Colada Cakes

1 18 1/2 ounce white cake mix (not super moist)
1 small package Jello Instant Coconut Pudding
4 large eggs, room temperature
1/2 Cup cooking oil
1/2 Cup unsweetened pineapple juice
1/2 Cup water

Combine all ingredients in large mixing bowl and beat for 3 minutes. Pour batter 2/3 full in each Bundlette cake cavity. Bake 15 to 20 minutes in preheated 350 degree oven. Allow to cool 10 minutes on cake rack before removing. Makes double batch of cakes. Recipe may be halved.

Variations: Add either 1/4 Cup chopped macadamia nuts, 1/4 Cup unsweetened shredded coconut or 1/2 tsp of your rum flavoring to the mix before pouring into baking pan.

In Conclusion

These fabulous golden yellow cakes popped out of the Bundtlett Pan without sticking, a major plus. There were no scorch marks on the uniformly browned tropical delights, making them suitable for serving sans icing.

The pan cleaned up with the swipe of a paper towel, but could have been dipped in warm water and detergent, with a non-metallic scrub brush or bottle brush used to clean the fluted areas if needed.

Like my other Nordic Ware products, this one is a winner. If I chose to make two batches of small cakes, I can easily freeze the ones I don't immediately need or else gift some lucky co-workers, family or friends!



Recommended: Yes

Amount Paid (US$): 19.99