Wilton Gold Non-Stick 9.49 in Fluted Tube Cake Pan, Cold-Rolled Steel Bakeware, Made without PFAS, Packaging May Vary

Review for Wilton Perfect Results Premium Non-Stick 9.51-Inch Fluted Tube Pan: I recently purchased the Wilton Perfect Results Premium Non-Stick 9.51-Inch Fluted Tube Pan, and I must say, it has exceeded my expectations in every way. This cake pan deserves a solid 5-star rating for its exceptional performance and features. Firstly, this pan is incredibly versatile. Not only can I bake a delicious ring cake with it, but I can also explore various other recipes like monkey bread, baked macaroni and cheese, and even roast a chicken. It has truly become my go-to pan for a wide range of dishes. The convenient handles on the fluted tube cake pan are a game-changer. They make it incredibly easy to handle the pan, both when placing it in the oven and taking it out. I appreciate the embossed cake pan measurements on the handles, as they allow for quick and easy reference, ensuring precision in baking. The non-stick coating on this pan is simply fantastic. It is durable and truly lives up to its promise. I've experienced no issues with food sticking to the pan, and everything slides out effortlessly. The non-stick feature also makes cleanup a breeze, which is a huge plus for busy cooks like myself. In terms of maintenance, this pan is dishwasher safe, but I prefer to wash it in warm, soapy water before and after each use. The quality construction of the pan ensures that it remains in excellent condition even with regular use. Additionally, the 10-year limited warranty gives me peace of mind knowing that I'm investing in a high-quality product that will last. The dimensions of this cake pan, 9.51 x 3.37 inches (24.1 x 8.55cm), are perfect for my baking needs. It provides ample space for creating beautiful cakes while ensuring even baking throughout. Overall, I am extremely satisfied with the Wilton Perfect Results Premium Non-Stick 9.51-Inch Fluted Tube Pan. Its versatility, convenience, non-stick properties, and durability make it a must-have for any home baker. I highly recommend this cake pan to anyone who values quality and excellent baking results.

If ever had a Wilton cake pan you know they are epic. A perfect non stick Bundt pan. Makes money bread perfectly. The extra wide handles makes it so easy to pull out if the oven

Ive use Wilton bundt cake pan several times now, and each time the cake came out perfect. The release is great, and the handles are a big bonus. I highly recommend this pan!

I just baked my first cake in this pan, and I was truly impressed. It is nice and heavy; I especially like that it has side handles that makes it much easier to handle. My cake came right out of the pan perfectly, so I am assuming that the heat distribution is perfect. One thing I do suggest, is do not use regular cooking spray. Only use the flour spray unless you want to use oil & flour. Otherwise, this is one terrific bundt pan.

Was packaged poorly. Arrived dented. It is a great pan though.

Love this pan! I use this most often for Vegan Caribbean Rum Cake (recipe below), but have also used it for a Vegan Banana Bundt and Vegan Spiced Applesauce Bundt. Very heavy duty, cake bakes evenly, and releases easily. Easy to clean. Highly recommend. Vegan Caribbean Rum Cake Ingredients Cake 2 1/4 cups All-Purpose Flour 3/4 cups sugar 3.4-ounce box instant Vegan vanilla pudding mix (not sugar-free) 2 teaspoons baking powder 1 teaspoon salt 1/2 cup I Can't Believe It's Not Butter Vegan, softened 1/2 cup vegetable oil 1/2 cup almond milk, room temperature 1 cup applesauce 1/2 cup rum, plain 2 teaspoons vanilla extract 1/4 teaspoon butter-rum flavor Syrup 1/2 cup I Can't Believe It's Not Butter Vegan 1/4 cup water 3/4 cup sugar 1/4 teaspoon salt 1/2 cup rum, plain 1/2 teaspoon vanilla extract Preheat oven to 325°F. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined. Beat in the milk and applesauce. Stir in rum, vanilla, and butter-rum flavor. Spritz Bundt pan with cooking spray. Bake cake for 50 to 60 minutes. Leave cake in the pan to cool while you make the syrup. In a medium saucepan combine syrup ingredients, except vanilla. Bring to rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate.

I really like this because it is not as heavy as some of the cast aluminum pans. It only holds 10 cups of batter easily so if you are making anything larger than this, don't plan on using this pan (to allow for expansion of the batter). The pan seems to bake pretty evenly and so far is very easy to clean. I have had a non-stick pan similar to this before and the non-stick surface didn't last long at all, so I am hoping this one does better. I plan on trying some "sticky" things like Monkey bread or cinnamon bread to see how it will come out. I like how there is a lip to hold onto for turning out the cake inside, this is a really nice feature. I find that spraying with some type of cooking spray helps this to pop right out adn it is not so heavy that I feel like I could sprain my wrist trying to turn it over. I also like how the measurements are embossed on the top of the pan handles (9.75x3.38"). Although the total dimension are 3.58 x 12.05 x 10.82 inches (LXW.H). The nice thing is is this heavy enough to provide good even baking but not so heavy that it is difficult to manage. I would highly recommend this Bundt pan.

I’ve made four Bundt cakes since I received this pan a few weeks ago and they all turned out of the pan perfectly. I did prepare the pan with “pan grease”, which consists of equal amounts of Crisco, oil, and flour whipped together and applied with a silicone pastry brush. And because the pan has a dark finish, I do bake at 325F rather than 350F as called for in cake recipes. I like the simplicity of the pan segmentation as it’s pretty and yet easy to clean. And the handholds on either side make it easy to handle the pan, especially when it’s hot out of the oven.