Nothing Bundt Cakes Updates a Classic American Dessert



Amy and Chris Lupo, pictured below, are offering bundt cakes baked fresh daily in 10 different flavors at their new shop in East Memphis.

If you think bundt cakes are an overworked relic from your mom’s holiday kitchen, you probably haven’t visited the cheerful new bakery on Poplar near the I-240 exchange.

Called Nothing Bundt Cakes, the shop is sandwiched between Starbucks and the Olive Garden and is exactly what its name promises: a bundt cake-only bakery selling a variety of flavors and sizes updated for contemporary tastes.

Co-owner Amy Lupo discovered the national franchise earlier this year while visiting her family in Texas. She purchased a lemon bundt cake for an evening dessert, but ate it all before dinner.

“I called my husband and said I just ate the best cake I’ve ever had in my life,” Lupo said. Her husband, Chris Lupo, concurred after tasting a slice of red velvet.

“I like to say that red velvet bundt cake was the most expensive cake I’ve ever eaten in my life,” he said, sweeping his arm to include the shop’s charming displays of single-bite bundtinis, bundtlet towers (a stack of mini cakes packaged together and tied with a bow), and eight- and 10-inch cakes, decorated to celebrate almost any happy occasion.

Available in 10 different flavors (don’t miss the cinnamon swirl), the cakes are made in-house every morning with fresh ingredients and frosted with the company’s signature cream cheese icing, a thick and delicious topping that drapes each confection like an upside-down King’s mum.

See for yourself during the bakery’s grand opening events January 15 through 18, which will include a day-long benefit for the Memphis Child Advocacy Center and a “Bubbles and Bundts” pairing of cake and champagne, both on January 17.

Nothing Bundt Cakes, 5679 Poplar Ave., Suite 102 (901-208-8984)

 

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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