Did you know Bundt cake pans are a Minnesota thing? Two ladies from the Twin Cities asked a couple of brothers if they could make a modern version of a Gugelhupf cast iron dish. The men designed a cast aluminum version which was the start of Nordic Ware Bundt cake pan in 1950. The sculpted designed pans did not sell very well, and the company thought about discontinuing them. A mention in the New Good Housekeeping Cookbook and a second prize winning recipe in the Pillsbury Bake-Off of 1966 resulted in more than 200,000 requests for the pans. Soon, the Bundt pan surpassed the tin Jell-O mold as the most-sold pan in the U.S. According to Wikipedia, more than 60 million Bundt pans have been sold by Nordic Ware across North America. I have a couple in my cupboards.   
Bundt cakes do not conform to any single recipe, instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining element is the chimney which leaves a hole through the center of the cake. The tunnel also helps the center of the cake bake evenly from the outside to the center. An average Bundt pan holds 10-12 cups of batter. So, if you are limited on time but need a centerpiece dessert, use two box cake mixes to fill the pan. Drizzle with a powdered sugar glaze and ta-da. You will amaze your guests. Here are some deliciously rich and moist Bundt cakes you can put on your table as you celebrate National Bundt Day Nov. 15.

Betty’s Kentucky demon butter cake by Betty Eisenmayer
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter (two sticks), softened room temperature
2 cups sugar
4 eggs, room temperature
1 cup sour cream
2 teaspoons vanilla
1 Tablespoon rum
Butter sauce
1 cup sugar
1/4 cup water
1/2 cup butter (one stick)
1 teaspoon vanilla
Cream butter; add sugar until light and fluffy (3-5 minutes). Blend in eggs, one at a time, beating well each time. Sift flour, baking powder, salt and soda together. Combine sour cream with vanilla and rum. Alternately add flour mixture and sour cream mixture to butter until well blended. Grease Bundt pan. Bake at 325 degrees for 1 hour. While cake is baking, make butter sauce. Bring ingredients to a boil, stirring well. Remove from heat. Remove cake from oven when done. Poke holes in hot cake with wooden skewers, or handle end of wooden spoon. Pour hot butter sauce over cake. Let cool thoroughly before removing from pan.

Apple cream cheese Bundt cake from Southern Living
Cream cheese filling
8 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 Tablespoons flour
1 teaspoon vanilla extract
Cake batter
1 cup finely chopped pecans
3 cup flour
1 cup sugar
1 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten at room temperature
3/4 cups canola oil
3/4 cups applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples
Frosting
3 Tablespoons milk
1/2 cup brown sugar
1/4 cup butter
1-2 teaspoon vanilla
Powdered sugar
Make the filling: Beat cream cheese, butter and sugar at medium speed until blended and smooth. Add egg, flour and vanilla; beat until blended. Make cake batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour, sugars, salt, baking soda and spices in a large bowl; stir in eggs, oil, applesauce and vanilla stirring just until dry ingredients are moistened. Stir in apples and toasted pecans. Spoon two-thirds of cake into greased and floured 14-cup Bundt pan. Spoon cream cheese filling over apple cake, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining cake mixture over filling. Bake at 350 degrees for 1 hour to an hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack and cool completely for about 2 hours. Make frosting: Bring sugar, butter and milk to a boil in a 2-quart pan over medium heat whisking constantly; boil 1 minute. Remove from heat. Stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes or until frosting begins to cool and thicken slightly. Pour immediately over cooled cake.

Cranberry-filled orange pound cake by Taste of Home
1 cup butter (2 sticks), softened
8 ounces cream cheese, softened
2 cups sugar
6 large eggs, room temperature
3 Tablespoons orange juice, divided
4 teaspoons grated orange zest
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 ounces whole berry cranberry sauce
1/2 cup dried cherries
Glaze
1 cup powdered sugar
1/4 teaspoon grated orange zest
4-5 teaspoons orange juice
Preheat oven to 350 degrees. Grease and flour Bundt pan. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add one egg at a time, beating well after each addition. Beat in 2 Tablespoons orange juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture beating until combined. In a small bowl, mix cranberry sauce, cherries and remaining 1 Tablespoon orange juice. Spoon two-thirds batter into prepared pan. Spread with cranberry mixture. Top with remaining batter. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix powdered sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
    As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.