Sure you could use your little pans. Don't adjust the temperature, just the time...begin checking about 30...depending on how small the pans are. If you open the oven door before they are "set" the centers will fall...so if you can peek through the door. cakes are done when they just begin to pull away from the pan...probably before but if you are not experienced in timing that cake in those pans, I wouldn't run the risk of opening the door too soon.
Lidna C

Thanks Linda, they are fairly small pans so I'll try your method.

Any other tried and true Bundt recipes???

I have a really good one with a yellow cake base that uses banana and butterscotch that I"ll post later when I'm home. I got the recipe from here some time ago and won a $50 bake off prize at work with it. I'm very happy to have your cinnamon one; it reminds me of a Bundt Cake mix I liked that was offered in the 70s. Pam for Baking rules, especially for Bundt pans!

Here's my version of a Bon Apetit recipe. I think I improved on it by lessening the nutmeg, adding ginger and putting more lemon in the glaze. This is my recipe.

Apple Spice Cake with Brown Sugar Glaze

From Bon Apetit` This cake keeps beautifully for a day or two after you make it.

12 servings

Cake Â

Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 ¾ pounds (about 4) Granny Smith applies, peeled, cored, coarsely grated

1 ½ cups (3 sticks) unsalted butter, room temperature
1 ½ cups sugar
½ cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Glaze Â

½ cup (packed) golden brown sugar
¼ cup (1/2 stick) unsalted butter
¼ cup whipping cream
½ teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons fresh lemon juice

For cake: Position rack in center of oven and preheat to 325 F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next seven ingredients into medium bowl. Grate peeled and cored apples in food processor. Take by handfuls and squeeze juice into sink. Put grated apples into 2-cup measure. Measure 2 cups grated, squeezed apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan and smooth top.

Bake cake until toothpick inserted near center comes out clean, about 1 ¼ hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze: Stir all ingredients except lemon juice in small saucepan over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat.

Invert cake onto rack set over baking sheet. Cake should be cool enough that some glaze stays and hardens on the cake instead of being absorbed. Using a skewer or chopstick, pierce holes all over top of warm cake. Whisk lemon juice into glaze and pour glaze over top, allowing it to be absorbed before adding more. Transfer cake to cake plate, scoop up any glaze in bottom of baking sheet and pour over cake. Cool cake 30 minutes (not absolutely necessary, trust me). Serve warm or at room temperature.

My changes: The original recipe calls for ½ teaspoon nutmeg and no ginger. It tasted heavily of nutmeg and was too much for me. My version is more balanced, IMHO. It called for the cake to be baked one hour, but that wasnÂt enough. Also, the original recipe calls for only ½ teaspoon of lemon juice in the glaze, which is to be added and cooked along with the other ingredients. The lemon juice adds a really nice flavor to the glaze so I like more and added after it has cooled a bit so the flavor does not get cooked out.

This is an excellent cake.

Here is the recipe I was talking about earlier. It really is very good, and easy! I actually made 2 in one week recently; one for a Halloween potluck at work, and another when asked to bring dessert to someone's home that weekend.

Maybe a longtime reader will remember who originally posted it; my copy says June 21, 2006. It says recipe courtesy of Nestle, so they must have put it out originally.

Butterscotch Banana Cake

1 11 oz package butterscotch morsels
1 package Yellow Cake Mix (I think I usually use Pillsbury)
4 large eggs
3/4 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup water
1/4 cup sugar

Preheat oven to 375. Spray down your Bundt or tube pan with Pam for Baking (original recipe suggests preparing the pan the old fashioned way; that didn't go well when I made it the first time, 'nuff said!)

Microwave 1 1/3 cups morsels uncovered in medium bowl at 70% power for 1 minute, stir. If necessary microwave at additional 10 to 15 second intervals, stirring just until melted.

Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixing bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.

Stir 2 cups of the batter into the melted morsels. Alternately spoon batters into baking pan.

Bake 35 to 45 minutest or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool complelely.

Place remaining morsels in small, heavy duty plastic bag. Microwave at 70% for 30 seconds, knead. Microwave at additional 10 to 15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.

Here's a cake I make all the time. Make a chocolate ganache to pour over it. It freezes really nicely and although my prefered form is bundt, it also is great in mini-bundt, cupcake and layer cake form.

Chocolate Decadence Cake
2 Cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup non-dairy creamer (or milk)
1/2 cup vegetable oil
2 teaspoons vanilla
2 eggs, beaten
1 cup boiling water

Preheat oven to 350
Grease and flour bunt pan
Combine 6 dry ingredients.
Combine wet ingredients (except boiling water)
Add wet ingredients to dry ingredients beat for 2 minutes.
Fold in boiling water.
Pour into bundt pan.
Bake approx. 1 hour, until toothpick comes out clean.

Here's some for you:

FRESH BANANA BUNDT CAKE WITH GLAZE

1/2 cup shortening
1 cup sugar
3 to 4 fresh Bananas, mashed
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. soda
1/2 tsp. salt
1 (8 oz.) container sour cream

Mix all the ingredients well and pour into a greased Bundt pan. Bake at 350° F. for about 45 minutes, until golden brown and cake tests done.

Icing:
1 box powdered sugar
4 tsp. water
1 tsp. rum flavoring or vanilla

Mix and drizzle over cake.

ORANGE BUNDT CAKE

8 Tblsp. (1 stick) sweet butter, softened
3/4 cup granulated sugar
2 eggs, separated
Grated zest of 2 oranges
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/4 cup fresh orange juice

Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and add orange zest. Sift the flour with baking powder, soda and salt. Add dry ingredients alternately with orange juice to the batter. Beat egg whites until stiff and fold into the batter. Pour batter into the prepared pan. Bake 30 to 35 minutes or until sides of cake shrink away from pan's edge and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan and unmold onto a rack and drizzle with orange glaze while warm. Cool before serving. Makes 8 to 10 servings.

Orange Glaze:
1/2 cup fresh orange juice
1/4 cup granulated sugar

Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.

SOUR CREAM PUMPKIN BUNDT CAKE

Streusel:
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 tsp. butter or margarine

Cake:
3 cups all-purpose flour
1 Tblsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup canned pumpkin
1 cup (8 oz.) sour cream
2 tsp. vanilla extract
Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan. For streusel: Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
For batter: Combine flour, cinnamon, baking soda, and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin, sour cream, and vanilla extract; mix well. Gradually beat in flour mixture.

To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, now allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. Makes 16 servings.

For glaze: Combine 1-1/2 cups sifted powdered sugar and 2 to 3 Tblsp. orange juice or milk in small bowl; stir until smooth.

From Libbys Pumpkin Test Kitchen.

This is my personal favorite:

BUTTER PECAN BUNDT CAKE

1 Butter Pecan cake mix
1 cup vegetable oil
1 cup water
4 eggs
1 can ready-to-spread Coconut pecan frosting
1 Tblsp. sugar
Chopped pecan pieces

Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this. Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan, Bake at 350º F. for 50 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.

**While the cake was cooling I made a little icing to drizzle on top.**

1 cup powdered sugar
2 Tblsp. milk
1/2 tsp. rum extract

Mix well and drizzle from a spoon onto cake.

I've made this 3 times. The fist two times by the recipe, the second one seemed to be too moist and the batter a little thin. I made one last week and only used 3/4 cup water, and 3/4 cup oil. It turned out great! I always make it by the recipe, tweaks come later.. BTW it really doesn't need an icing. It is a keeper here. hope you like it.

Posted by Kayce at Nanas Kitchen.

This recipe came from one of my SIL's - it's good, and makes a great cake to take on a picnic since we usually don't frost it. The last time I made it I subbed fresh orange juice for the water and added some grated orange zest to the batter - yummy :-)

* Exported from MasterCook *

Death By Chocolate

Recipe By :Tamara Chatham
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box chocolate cake mix
1 small package instant chocolate pudding mix
12 ounces chocolate chips
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil

Mix all ingredients, except chocolate chips. Dust chocolate chips with flour. Remove excess flour, and fold into cake mixture. Bake in greased and floured bundt cake pan at temperature indicated on cake mix box. Dust with powdered sugar.

- - - - - - - - - - - - - - - - - - -

NOTES : Tamara likes to refrigerate the cake before serving, as the texture becomes denser and the cholcolate chips harden.

I have had good luck with this recipe (sometimes I add dark chocolate chips to the batter):

Chocolate Bundt Cake With Dark Chocolate Glaze
This dark chocolate Bundt cake is a chocolate-lover's dream. This is a delicious and intensely chocolate cake, especially if you use a high-quality or Dutch-process cocoa.
INGREDIENTS:
8 ounces butter (2 sticks)
1/2 cup Dutch process cocoa, such as Valrhona or high-quality, such as Scharffen Berger*
3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda
1/2 teaspoon salt
-
Dark Chocolate Glaze:
4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 teaspoon vanilla extract
PREPARATION:
Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 350°.
Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth. In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended.
Pour batter into prepared pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
Meanwhile, prepare the glaze:
Chop chocolate and put in a small bowl; set aside.
Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.
Serves 10 to 12.
*If you're using a standard baking cocoa (not Dutch-process or high-quality) add 1/2 teaspoon more of baking soda to the dry ingredients. I use Hershey's and it turns out great.

Does anyone else think of the movie My Big Fat Greek Wedding when they hear bundt cake? "Booont Cake".

I agree -- Pam rules! ;0)

Sorry to be silly.