Nothing Bundt Cakes opens on Sand Lake Road

DR. PHILLIPS Erica Pulcini first heard of Nothing Bundt Cakes on a visit to her hair dresser.

Her hair dresser couldn’t get enough of the new store, and told Pulcini she needed to stop by while she was in town. Pulcini eagerly went.

“I can’t say no to no sugar,” Pulcini said, who once attended pastry school and was impressed by the quality she found at the store.

Pulcini is one of the many who have been drawn to Nothing Bundt Cakes’ newest location, which opened Jan. 8 on Sand Lake Road.

As the name implies, the store sells bundt cakes of four different sizes, from the bite-sized bundtini to the large bundt cakes that come in eight- and 10-inch varieties. There are also 10 different flavors of bundt cakes — nine classic flavors and one seasonal flavor that rotates each month. Each cake is topped with a cream-cheese frosting petal. 

“(It’s) the heartwarming, brings you back to grandma’s food,” said Melissa Albert, operator of the Sand Lake location. “It gives you that warm and fuzzy feeling when you walk in here. You get to pick out a bundt cake, and you feel the atmosphere of the store is welcoming.”

The store also sells candles, cake and decorations, so if a person would like to pick up a cake for a birthday party or for someone in the office, Albert calls it “one-stop shopping.”

The store has 12 to 16 employees on staff at a time, who make the cakes at the store. 

Nothing Bundt Cakes is a company based in Texas, with other locations in Florida, including Jacksonville and Winter Park.

The franchise is owned by Robert and Teresa Shuffield, who hope to open more franchises in the Central Florida area. 

“We’ve been wanting to get on Sand Lake for years. Not necessarily as this concept, but some concept,” Robert Shuffield said.

They decided to go with the Nothing Bundt Cakes concept because they felt it fit in perfectly with the neighborhood, as well as the surrounding Dr. Phillips and Windermere areas. 

Albert was hired as the store operator. 

“It was kind of a happy accident,” said Albert, whose background is in food, beverage and events. “I kind of just fell into it. I wasn’t really looking to make a career move, but when the opportunity presented itself, it seemed too perfect not to make the move. I took a leap of faith, and it ended up being perfect.”

Contact Jennifer Nesslar at [email protected].