You know it, you love it, you’ve nibbled it at showers and bar mitzvahs. Pound cake is amazing, perfect for dessert or breakfast, always impeccably moist, and you can jazz it up in many different ways—including baking it in a Bundt pan and using it as a vehicle for other flavors. Behold, some of our favorites.

1. VANILLA BEAN
The one against which all other pound cakes are measured. It needs no accompaniment, though fresh berries would not be amiss.

2. RED VELVET BUNDT
Because cupcakes are so 2006. This Bundt contains all of the usual pound cake suspects, plus a hint of cocoa and red gel coloring.

3. CHOCOLATE-CHERRY-PISTACHIO
Pound cake is dense and rich by nature—a few mix-ins, like the crunchy pistachios and chewy dried cherries in this recipe, create texture and flavor.

4. AMARETTO
Amaretto (especially when it’s homemade) takes a simple vanilla pound cake from ordinary to memorable.

5. DOUBLE CHOCOLATE ESPRESSO
Because true chocoholics will brook no interference from other ingredients. In this recipe, instant espresso powder serves to amplify the chocolate.

6. PUMPKIN SPICE BUNDT
The perfect way to use up leftover canned pumpkin. A salted caramel drizzle tops this moist, sweet, and spicy cake.

7. CHOCOLATE–PEANUT BUTTER BUNDT
The best combination since Lucy and Ricky: dark chocolaty cake batter swirled with creamy peanut butter. The topping is chocolate ganache offset by crunchy peanuts.

8. GUINNESS GINGERBREAD BUNDT
Because you shouldn’t have to wait till happy hour for a beer. The salted caramel drizzle is sticky, sweet, and perfect for this moist cake.
All photos by Chris Rochelle / CHOW

Sarah Spigelman Richter is a New York City–based writer, blogger, and social media manager. She has developed recipes for Tabasco, blogs about her favorite restaurants and recipes at Fritos and Foie Gras, and can be found, most Friday nights, watching “Arrested Development” reruns.
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