Rifle through your kitchen cabinets and you’ll find it—mine’s closer to the ceiling and hasn’t been used since I baked a pound cake last summer. Yes, I’m talking about your Bundt pan, and unless you’re some kind of cake wizard, you probably don’t use it much either.
That is all about to change.
There is no need to relegate your Bundt pan to just cakes, or merely baked goods, for that matter. Stop looking at your Bundt pan as a vessel for for flour-based recipes. Instead, think of it as a bigger, better alternative to a baking dish that just sometimes happens to mold what’s cooked inside into a fun shape.
Your Bundt pan can cook up your fun, sharable appetizer (this Crunchwrap Ring, for example), or a classic dinner star like lasagna. That deep cavity is also perfect for catching all the juices from a roasted chicken—just picture that seasoned goodness trickling down a pile of vegetables and tell me you’re not salivating.
How to Make Bundt Pan Nachos
Bundt pan nachos are more about technique than a recipe or formula, so use your favorite nacho recipe or video as a guide.
“I think any nacho recipe will work,” said Nicole McLaughlin, Allrecipes developer, producer, and on-camera guide. Using a Bundt pan does give the opportunity to give your nachos multiple layers, McLaughlin adds. Try these restaurant-style chicken nachos or these sheet pan nachos if you’re looking for inspiration.
Follow your recipe—chop your veggies, preheat your oven, and saute your meat—as normal. The major difference here, of course, is compiling those ingredients into a Bundt pan. Be sure to spritz your pan down with cooking spray to avoid anything getting stuck! Your Bundt pan has more volume than a sheet pan, so if you’re using a sheet pan recipe, take advantage of that extra space and double your ingredients. From there, just roast everything like you normally would, let rest, and add any cold toppings as usual.