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Can I use baking spray on nonstick bundt pan?

I messed up a cake yesterday because of using a dark colored bundt pan instead of a light one. It came out with the outside layer burnt and stuck to the pan to the point it would not come out of the pan. I am hoping to buy a light colored pan, as called for in the recipe, and try again.

The light colored pan is a nonstick pan. I really don't know if my dark colored one was or not. The recipe says to coat it in baking spray. But I've also read elsewhere not to use baking spray with nonstick pans. Any ideas it it's fine to do so?

This is an olive oil cake and doesn't have any butter as an ingredient, in case that makes a difference. Thank you so much.

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  1. I use the floured spray with my nonstick Bundt pan with no problems.

    1. you should be fine.

      I have heard that cooking spray can leave a "gummy" residue on non-stick pans, typically where the spray does not come into contact with the food.

      1. Thank you both! I messed up the cake enough the first time, so really wanted to make sure I was doing everything right the second time.

        1 Reply
        1. re: bythebay

          like travelerjim I use the floured spray,usually two light coats and maybe chill between coats for both types of pans,even non-stick

        2. An alternative to using the floured spray is to mix equal parts Crisco, vegetable oil and flour. Store in a plastic container in a cool, dry place and it should last a few weeks. I use this with a pastry brush to coat all pans: nonstick and uncoated.

          1. You should use lower heat with dark pans. Spraying plus flouring (or sugaring - which you might worry will burn but doesn't normally, with the benefit of a crunchy crust and easy release) is better than just spraying. Never spray a silicone baking pan unless the label says it's okay - this can make the surface sticky and gummy, regardless of how much hot soapy water you use to clean it.

            1. I use it. But you ARE right about that gummy residue, but hot water, some soap and decent cleaning get it off. I've also had good luck using Dawn Power Disolver. Soak it in that periodically and then wash off. Works wonders!

              1. Okay I tried this cake again with a light colored bundt pan and used the spray, still came out burned. What am I doing wrong? Not sure I'm up for try 3 but this was for guests tomorrow so maybe...

                Not sure if anyone is reading right now but if you are, should I turn my oven down? I tested the cake and took it out when the inside was baked but the outside ended up burned again. Less than last time but still unserveable. I have a little Wedgewood over, does that make a difference, maybe it's hotter than other overs? Have no idea what I'm doing wrong or what to change if I do a third try.

                Here's the recipe

                4 Replies
                1. re: bythebay

                  Just doing a quick read through the recipe, it doesn't seem like anything is too crazy in terms of proportions. Even doing a quick search for other bundt cake recipes, just to compare ratios, it doesn't seem that off (3 cups of sugar seemed high to me but not high enough to really cry foul).

                  Do you have trouble baking other things in your oven or is this the first real problem?

                  I know you said the first tries were burned, did you try tasting the inside of the cakes? Did it seem too sweet or did the cake itself taste right?

                  If the cake tastes right and you bake other items in your oven without problems - then my guess is it has something to do with the orange juice and sugar content.

                  If you decide to do a third attempt I'd at least grab an oven thermometer at the store and just confirm that your oven is at the correct temp.

                  1. re: bythebay

                    The recipe specifies baking spray with flour. Did you use that, or just plain cooking spray? If you followed the recipe, then do turn your oven down by 25F. Also, look at the cake as soon as you notice its aroma permeating your kitchen. If it passes the toothpick test and the cake is pulling away from the sides of the pan, it's done. It is very often, if not always, the case that when baked sweets smell done, they are.

                    1. re: bythebay

                      Kinda seems like a variation of a pound cake. I ALWAYS have a bit of trouble with getting the insides of pound cakes to be done enough without ending up with edges that are too "crunchy", shall we say. And, I use the exact pan they talk about in the recipe and always use the cooking spray with flour. So...I would guess the oven down and cook longer is probably a good idea.

                      1. re: bythebay

                        Get an oven thermometer... your oven is probably running hot. The thermometer will tell you by how much.

                      2. Could be your oven needs calibration and is running hot.

                        1 Reply
                        1. re: letsindulge

                          or having "hot flare ups" ,just as common in electric as gas.

                        2. For future reference, I have been using Bak-klene (Williams-Sonoma carries it) with my NordicWare Classic Bundt pan and it works beautifully. In fact, it works beautifully with all my bakeware - no sticking!

                          1. How about splitting the batter and baking it in two 9" cake pans? I always have trouble with bundt pans and try never to use one. The olive oil cake I make is made in a 9" cake pan.

                            1. Thanks everyone. I lowered the oven to 300 but after a while turned it up to 325. That did the trick, so I guess maybe my oven is running hot and 350 was too much? But usually it does fine with baked goods.

                              I read a review on Amazon on the pan I used, a Nordicware one, and one reviewer did say to turn the oven down by 25 degrees with that particular pan, so maybe that was part of the problem too, who knows. Overall even the first two times when it burnt the inside was always delicious, it was just the outer "crust."

                              Oh and I did use the type of nonstick spray the recipe recommends, although not in my first try but on the second try, which also burned, I did use it. Cake slipped right out, but slipped out burnt.

                              I also reduced the sugar the third time because I thought it was too sweet tasting, so I cut it down by one full cup. I never realized that might have helped with preventing burning too? Tasted much better to me with less sugar.