Stromboli Bundt Cake

This surprisingly savory Bundt cake is not a Bundt cake at all, but a stromboli filled with meat and cheese.
Stromboli Bundt Cake

Stromboli Bundt Cake

By Sue Lau | Palatable Pastime

I know you are looking at the title of this recipe and quizzically scratching your head. Stromboli. Bundt cake? But aren’t Bundt cakes delicious sweet desserts?

Usually, they are.

It makes me think of the  party line I often give a waiter or waitress when they inquire if I’ll be having dessert, especially after flavorful dishes such as pizza, calzone, or….stromboli. “That *was* my dessert!” I often reply with a smile. And they smile right back.

And this is the kind of recipe that makes me feel like a *real* food blogger. I have always respected bloggers for trying new things and sharing those experiences, sometimes even when they didn’t turn out the way they expected. And to be true, I have never even remotely made something like this. Stromboli yes, but not as a Bundt cake. So I wasn’t totally sure how things were going to turn out.

I’d seen  a couple recipes for baking savory Bundts online, and I followed their lead in baking temperature and time. This wasn’t something that was going to bake as quickly as a pizza. And I was really afraid for the interior of this and how the dough would turn out, since it has been rolled like a jelly roll. I thought of certain pies I have made in the past where the crust went soggyville. I was hoping this would not be the same. And it was beautiful as it baked, and the aroma was wonderful. Then time to cut the cake….

Oh it was so beautiful inside! Even more than I dared hope. And the flavor was good and the stuffing/dough not soggy. I outdid myself with this one.

So as part of this month’s theme for savory Bundt cakes with the Bundt Bakers group, I think I passed the test and came through the fire unscathed. And now that I know that I can do this, other ideas come to mind about different things that may well be done. Even in a Bundt pan.

So have fun and try this- it would be fabulous for a teenager’s birthday party celebration. And be sure to browse the other savory Bundts below from the Bundt Baker’s group. They are Bundtastic!

Until next time-


Stromboli Bundt Cake #BundtBakers

Stromboli Bundt Cake

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Stromboli Bundt Cake


  • 2 (11 ounces each) cans Pillsbury Pizza Crust
  • 1/2 cup marinara sauce
  • parchment paper
  • 7 ounces thinly sliced ham
  • 3 ounces sliced sopressata salami
  • 3 ounces thinly sliced prosciutto ham
  • 6 ounces sliced provolone cheese
  • 2 ounces sliced pepperoni
  • 1 cup shredded mozzarella cheese
  • additional marinara (to serve; optional)


  1. Preheat oven to 375ºF.
  2. Spray a 10-inch Bundt pan with nonstick spray.
  3. Unroll pizza dough and place on a sheet of parchment paper, short sides together, pinching the seams together in the center to form one piece.
  4. Spread dough with the marinara sauce, avoiding the edges.
  5. Evenly cover dough with fillings, again avoiding the edges.
  6. Roll up lengthwise jelly roll style, folding a bit over and using the paper to help roll it along, without rolling the paper up in it.
  7. Leaving the roll on the last edge of paper, lift the paper up with the roll rather than trying to pick up the roll alone and lower it into the Bundt pan, shimmying it off the last edge of paper.
  8. Pinch the edges together into a doughnut shaped ring, gently massaging the stromboli to get the ends to meet or height to even out if needed.
  9. Cut a couple of vent holes in the top of the dough as you might before baking a pie.
  10. Bake at 375ºF. for 40-45 minutes or until nicely browned.
  11. Cool in pan 10-15 minutes before turning out onto a platter or pizza pan.
  12. Cut into slices and serve with extra marinara sauce, if desired.

From the kitchen of

Stromboli Bundt

Savory Bundts –  #BundtBakers

Hosted by Padmajha (PJ) of Seduce Your Tastebuds


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.


18 responses

  1. You did outdo yourself with this one, Sue! It’s absolutely perfect. What a gorgeous stromboli! I don’t know why everyone doesn’t bake them in Bundt pans. That tube up the middle really helps distribute the heat.

  2. I can only imagine how great this must have been Sue! It looks amazing! I might just have to play around with this recipe later this summer when I have lots of homemade tomato sauce for dunking!

    • You can use a tube pan. Just make sure to use Baker’s Release spray if it is not nonstick (I would use it either way). Homemade dough should be fine as well, provided it is rolled out nicely.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: