Heritage Bundtlette Cake Pan - Nordic Ware

SKU #15NW8037
Availability: Out of Stock
One of the most stunning bundt pans ever, now in a mini bundtlette size! This Nordic Ware Heritage Bundlette Pan features a lovely spiral design with dramatic, deep ridges.

Like other Nordic Ware pans, this one is made of heavy duty cast aluminum and features a nonstick finish inside that helps the cake pop out easily every time you bake with it. The heat-reflective silver platinum exterior ensures uniform browning.

Pan size: 4-cup capacity; measures 14.88" L x 8.88" W x 1.75" H. Makes a wonderful addition to any bakers kitchen.

Proudly made in the USA by Nordic Ware, creators of the original Bundt® pan, and a family-owned company since 1946.
Here are some helpful tips for using your new Nordic Ware bakeware!
  • Before each use, wash the pan with hot soapy water.
  • Oven safe to 400° F.
  • Use only wood, silicone, plastic, or other nonmetal utensils and nonabrasive cleaners to avoid scratching the surface.
  • For best results, brush the pan with a nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour.
  • When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan's details. Pour in remaining batter.
  • To prevent overflow, do not fill more than 3/4 full.
  • Gently tap pan on counter several times to release excess air bubbles from batter.
  • After baking, cool on a wire rack for 10 minutes.
  • To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away.
  • Allow cake to cool completely before decorating.


  • Printable version: Helpful Hints For Using Nordic Ware Bundt Pans click HERE.
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    Reviews

    1 review
    amazing
    Review star icon Review star icon Review star icon Review star icon Review star icon Jan 10, 2018
    Jan 10, 2018  |  By Vera
    This was the first product I got. I am hooked on Nordic ware! I made banana bread and I had to bake it in two batches, so it wouldn't overflow. For my first batch I buttered and flowered the pan. The mini cakes came out easy and perfect, but I didn't like the amount of flour when they came out. For the next batch I used cocoa powder and I also tried almond flour and sugar! everything worked great and they came out easy and tasted good.
    Vera

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