When it was introduced in the 1950s, the Bundt pan inspired Americans to create a world of new show-stopping cakes. This traditional fluted pan produces a beautifully sculpted exterior that needs little adornment. Its thick-gauge, heat-responsive metal promotes uniform rising, baking, and browning. The center tube conducts extra heat to the middle of the cake. A nonstick interior ensures that cakes release instantly—and makes cleanup a breeze.