A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof, kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast.

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.