Platinum Series Nonstick Bundt Pan (6-c.) by Nordic Ware

Platinum Series Nonstick Bundt Pan (6-c.) by Nordic Ware

Nordic Ware's 6-Cup (8") Bundt Pan is a smaller version of the larger one. It's the perfect size for baking poundcakes, breads or frozen desserts on a smaller scale. The pan's cast aluminum ensures superior cooking performance and even baking, and the professional hard coat, nonstick surface means t... See complete description »

Item #129184 - Hurry, Only 8 In Stock!

Ships from Our Warehouse in 1-2 business days. Gift wrap is available for this item.

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Nordic Ware's 6-Cup (8") Bundt Pan is a smaller version of the larger one. It's the perfect size for baking poundcakes, breads or frozen desserts on a smaller scale. The pan's cast aluminum ensures superior cooking performance and even baking, and the professional hard coat, nonstick surface means the effortless removal of baked goods and easy cleanup.

Customer Reviews
Recommended by 100% of reviewers   |   Rated a "Good Value" by 90% of reviewers
by Lucy, NY

Just wonderful to make a smaller cake. Baking for 2, it the greatest. But sometime it hard to find a recipe for this pan, I think it would be a great ideal to buy 2..Use a regular 12 cup and divide the batter, between the two pans. Enjoy one for now and freeze the second one.<br>LK

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a little pricey
by Pam, TX

nice size...would recommend buying 2....but they are a bit pricey to invest in more than one!

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6 cup bundt
by ERNEST, MD

Everything purchased thru cooking.com rates 10+.

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by Michelle, GA

Great size cake pan for a small family.<br>Makes an adorable little cake.

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by Gwendolyn, FL

Received this product and was very impressed with the quality, but had to return because it was too small for the size cake that I would want to make. But for someone who wants to make smaller cakes it looks and feels like it would be great to bake in.

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Cooking Tip From the Food Network Kitchens

Don't be daunted by the challenge of greasing a bundform or Bundt pan. Try this tip to make it easier: apply melted butter to the pan using a pastry brush, making sure to get into all the crevices. Put it in the freezer for a few minutes to solidify the butter, then flour as usual.