The (easy) Bundt recipe you ll be making for brunch this weekend By sanguinic Text size Copy shortlink:
Bundt pans aren’t just for cakes.
Sure, dozens and dozens of Bundt cake recipes have been published in Taste since the section s debut on Oct. 1, 1969.
But starting in the late 1970s, another phenomenon began to appear: a quick Bundt pan version of Monkey Bread, the gooey, caramel-ey, pecan-packed, pull-apart treat. Between its first appearance in 1978 and its last in 1993, recipes for this oddly named but easy-to-prepare favorite were published at least seven times.
In that Betty Crocker era, two descriptives mattered most: