THE PERFECT BUNDT NEW PAN DESIGNS CAN MAKE YOUR DESSERT A HIT.

Byline: Natalie Haughton Food Editor

Pina Colada Cake, Chocolate Raspberry Cake, Applesauce Spice Cake, Chocolate Ribbon Pound Cake, Cream Cheese Coffee Cake. Bake any one of these cakes in a bundt pan and it will stand tall, look spectacular and get noticed.

Introduced by Nordic Ware more than five decades ago under the trademark name Bundt, the tube pan with the fluted sides is now enjoying a resurgence. Nordic Ware has introduced new, eye-catching shapes and designs in the last few years. While the original Nordic pan held 12 cups, the newer shapes hold 10 cups to best accommodate today's recipes and showcase the pan's unique designs.

``Sales of bundt pans have been steadily increasing for the last decade,'' says Claudia Lux Ross, a spokeswoman for the company. Today there are more than 50 million pans in kitchens across America.

The sunflower and rose shapes have both been a huge success along with the mini pans, popular for serving spectacular-looking individual dessert cakes.

``In the Betty Crocker catalog (which has been around since the early '60s), bundt pan sales have increased 40 percent a year for each of the last 3 1/2 years,'' notes Linc Davis, director of direct marketing at General Mills.

While the original pan (originally named Bund) dates back to 1950, it wasn't until 1960 that the pan attracted attention. That was when the ``Good Housekeeping Cookbook'' featured an Old Plantation Pound Cake recipe and color photo of it baked in the Nordic Ware fluted tube pan.

Sales of the pan soared in 1966 after Ella Rita Helfrich, a finalist in the 17th Pillsbury Bake-Off, won second place with her Tunnel of Fudge Cake baked in a bundt.

``That recipe is pretty much given credit for mainstreaming bundt cake pans in consumer households,'' says Marlene Johnson of the Pillsbury Bake-Off, adding that the cake also appeared on the cover of that year's Bake-Off contest cookbook. ``The recipe's popularity and its intriguing nature was what prompted consumers to look for bundt pans - and we got thousands of requests from consumers for help in finding them.''

Consumers found other creations to bake in the specialty pans, and in 1976, Crescent Caramel Swirl, a coffee cake using crescent dinner rolls, captured one of the grand prizes in the 27th Pillsbury Bake-Off. Successive Bake-Off entries continued to use the pan for a variety of cake and other creations. ``However, in the last couple of Bake-Offs, a couple of finalists used mini bundt pans,'' adds Johnson.

If you're looking for creations to add to your bundt repertoire, you'll find more than 150 in the recently released ``Bundt Classics'' ($17.50), by Dorothy Dalquist, wife of Nordic Ware's founder. Most are fast, easy and foolproof and feature a variety of size and shape pans. Some are made from scratch, while others rely on cake mixes, frozen bread dough and such.

Several homemade glaze selections - ranging from Peanut Butter to Brandied Chocolate to Cream Cheese, Rich Lemon and Coffee - are also offered, along with with a smattering of savory recipes like Wild Rice Dijon Salad, Curried Chicken Salad, Calzone and Cheese Puff that have been designed for the pan.

Be sure to grease (with solid vegetable shortening or butter) elaborate bundt pan shapes well and lightly flour (Gold Medal Wondra flour works well) for easy removal of cakes. If desired, spray the pan with Baker's Joy instead, but avoid using other nonstick baking sprays so pans don't become gummy, advises Ross. Generally, fill decorative pans to three-quarters of their capacity, as batters will then rise to the top of the pan.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

CREAM CHEESE COFFEE CAKE WITH FRUIT SALSA 

1 (18.25-ounce) package yellow cake mix

1 cup milk

1 (3-ounce) package cream cheese, softened

1 teaspoon vanilla

3 eggs

Fruit Salsa

Powdered sugar, if desired

Generously grease a 12-cup bundt cake pan with shortening; lightly flour. Beat cake mix, milk, cream cheese, vanilla and eggs in a medium bowl with an electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into prepared pan.

Bake in preheated 350-degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heat-proof serving plate; remove pan. Cool completely, about 1 hour.

Make Fruit Salsa. Place cake on serving plate; sprinkle with powdered sugar. Serve with Fruit Salsa. Store cake loosely covered at room temperature. Makes 1 cake, 16 to 24 servings.

FRUIT SALSA: In a large bowl, mix 2 medium kiwi fruit, peeled and cut into large chunks (1 1/3 cups), 2 medium oranges, separated into sections and chopped (1 cup), 1 cup sliced strawberries, 2 tablespoons lime juice, 4 teaspoons sugar and 1/2 teaspoon ground ginger OR 1 teaspoon finely chopped ginger root, if desired. Cover and refrigerate about 1 hour or until chilled.

From ``Betty Crocker's Ultimate Cake Mix Cookbook.''

VERY BERRY LEMON CAKE

1 (18.25-ounce) package lemon cake mix

1 (8-ounce) carton plain yogurt OR sour cream

4 eggs

1 1/2 cups fresh OR frozen blueberries, rinsed and drained

Grease and flour a 10- or 12-cup bundt pan. If using a 10-cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. In a large mixing bowl, mix all ingredients except blueberries with an electric mixer at medium speed 2 minutes. Gently stir in blueberries. Spoon batter into prepared pan.

Bake in preheated 325-degree oven 45 or 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Serve warm or cold with whipped cream. Makes 1 cake, 16 servings.

From ``Bundt Classics,'' by Dorothy Dalquist.

CHOCOLATE-MINT SWIRL CAKE

2 (3-ounce) packages cream cheese, softened

1/4 cup granulated sugar 

3 eggs

1/8 teaspoon peppermint extract 

3 drops green food color

1 (18.25-ounce) package devil's food cake mix

1 cup water

1/2 cup butter OR margarine, melted

1 1/2 tablespoons semisweet chocolate chips

1 teaspoon shortening

Mint Glaze

Generously grease a 12-cup bundt cake pan with shortening; lightly flour. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, peppermint extract and food color until smooth; set aside.

Beat cake mix, water, butter and remaining 2 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter. Bake in preheated 350-degree oven 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate; remove pan. Cool completely, about 1 hour.

Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted; set aside. Drizzle Mint Glaze over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator. Makes 1 cake, 16 to 24 servings.

MINT GLAZE: Mix 1 cup powdered sugar, 1/4 teaspoon peppermint extract, 3 drops green food color, 1 tablespoon corn syrup and 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.

From ``Betty Crocker's Ultimate Cake Mix Cookbook.''

PINA COLADA CAKE

1 (18.25-ounce) package yellow cake mix

1 cup water

1/4 cup light rum OR water

1/3 cup butter, softened

1 (8-ounce) can crushed pineapple OR 1/2 of a 1-pound 4-ounce can crushed pineapple packed in juice

1 cup flaked coconut

2 eggs

Grease and flour a 10- or 12-cup bundt pan. In a large mixing bowl, beat all ingredients with an electric mixer on medium speed 2 minutes. Spoon into prepared pan.

Bake in preheated 325-degree oven 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar. Makes 1 cake, 16 servings.

From ``Bundt Classics,'' by Dorothy Dalquist.

CHOCOLATE CHIP CAKE

1 3/4 cups sugar

2/3 cup butter, softened

2 eggs

1 teaspoon vanilla

1 teaspoon almond extract 

3 cups all-purpose flour

1 1/3 cups milk

1 cup miniature chocolate chips

1 tablespoon baking powder

3/4 teaspoon salt

Chocolate Glaze

Grease and flour a 10- or 12-cup bundt pan. If using a 10-cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

In a large mixing bowl, beat together with an electric mixer sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients except Chocolate Glaze; mix well. Spoon batter into prepared pan.

Bake in preheated 325-degree oven 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely. Drizzle with Chocolate Glaze, if desired. Makes 1 cake, 16 servings.

CHOCOLATE GLAZE: In a medium bowl, mix together 2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa and 1 tablespoon butter, softened. Add 1/2 teaspoon vanilla. Gradually add 2 to 4 tablespoons milk, until desired consistency; mix until smooth.

From ``Bundt Classics,'' by Dorothy Dalquist.

APPLESAUCE SPICE CAKE

1 (18.25-ounce) package plain spice cake mix

1 cup sweetened applesauce

1/2 cup buttermilk 

1/3 cup butter, at room temperature

1/3 cup solid vegetable shortening

1 teaspoon vanilla

1 teaspoon finely grated lemon zest (from 1 lemon)

2 large eggs

1 cup chopped peeled apple

1/2 cup chopped pecans

2 teaspoons sifted powdered sugar (for dusting)

Place a rack in center of the oven. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.

Place cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Batter should look well blended. Fold in apple and pecans. Pour batter into prepared pan, smoothing it out with rubber spatula.

Bake in preheated 350-degree oven 50 to 55 minutes, until golden brown and cake springs back when lightly pressed with finger. Remove pan from oven and place on a wire rack to cool 20 minutes. Run a long, sharp knife around the edge of cake and invert onto the rack so that the cake is right side up. Allow to cool completely, 30 minutes more.

Place cake on a serving platter and serve dusted with powdered sugar. Makes 1 cake, 16 servings.

NOTE: Store this cake, covered in plastic wrap or under a glass cake dome, at room temperature up to 5 days. Or freeze, wrapped in foil 6 months.

From ``The Cake Mix Doctor...'' by Anne Byrn.

CHOCOLATE RIBBON POUND CAKE

FILLING:

1 (6-ounce) package semisweet chocolate chips

1/2 cup chopped pecans OR walnuts

1/3 cup sweetened condensed milk 

2 tablespoons grated lemon OR orange peel

CAKE:

2 cups sugar

3/4 cup butter, softened

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 (8-ounce) container sour cream

1 teaspoon baking powder

1/4 teaspoon salt

Grease and flour a 12-cup bundt pan. This is a large cake. For best results, use a 12-cup bundt pan.

To make Filling, stir together all Filling ingredients; set aside. To make Cake, in a large mixing bowl, beat together with an electric mixer sugar and butter until light and fluffy. Add eggs and vanilla, mixing well after each addition. Mix in flour, sour cream, baking powder and salt. Beat 3 minutes on medium speed.

Spoon 1/2 of batter into prepared pan. Spoon Filling over center of batter, not touching sides of pan. Spoon remaining batter over filling. Bake in preheated 325-degree oven 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Drizzle with Orange Glaze, if desired. Makes 1 cake, 16 servings.

ORANGE GLAZE: In a medium bowl, mix 2 cups sifted powdered sugar and 1 tablespoon butter, softened. Gradually add 2 to 4 tablespoons orange juice until desired consistency; mix until smooth. Stir in 1 to 2 teaspoons grated orange peel.

From ``Bundt Classics,'' by Dorothy Dalquist.

CHOCOLATE RASPBERRY CAKE

1 (18.25-ounce) package chocolate cake mix

1 (10-ounce) package frozen raspberries in light syrup, thawed

1 (8-ounce) container sour cream

1/2 cup water

3 eggs

Grease and flour a 10- to 12-cup bundt pan. In a large mixing bowl, combine all ingredients. With an electric mixer beat on medium speed 2 minutes. Increase speed to medium-high; beat 3 minutes. Spoon into prepared pan.

Bake in preheated 325-degree pan 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired, drizzle with a chocolate glaze. Makes 1 cake, 16 servings.

From ``Bundt Classics,'' by Dorothy Dalquist.

CAPTION(S):

6 photos

Photo:

(1 -- cover -- color) Beautiful bundts

Updating a cake classic

From ``Bundt Classics,'' Nordic Ware

(2 -- 4 -- color) no caption (Bundt pans)

(5 -- color) CHOCOLATE-MINT SWIRL CAKE

From ``Betty Crocker's Ultimate Cake Mix Cookbook,'' Wiley Publishing, Inc.

(6 -- color) To make a sunflower cake, fill center of pan with three tablespoons yellow cake batter mixed with two tablespoons melted chocolate chips. Then fill with remaining cake batter and bake.