Can probably use bundt but make sure it is similar capacity. Use water to measure to ensure it carries the number of cups needed. Standard Bundts are I think about 12 cups and decorative ones hold less.

But....I have a tube pan that is held exclusively for angel food cake. If there is a hint of oil, the cake goes flat. But I have another tube pan for things like monkey bread.

The old bundts were 15-16 cups, so if you have one of those, you might end up with a squatty cake.

But, yes, the hold in the middle is so the center will cook, a tube, bundt or ring pan differ on the size of the hole, but accomplish the same thing. They basically bake like a round version of a loaf pan, and you don't have the problem that some layer cakes do if they're not the perfect batter at the exact temperature in the best oven, where the outside is done to crunchy before the inside is fully set. They even make gizmos to keep the outer edges of layer cake pans cool to give it a chance at a more even bake. A pan with a flue is much more forgiving.

So, can you substitute your bundt pan for the tube pan? Probably, unless it's an eggwhite rising cake. If it's angel, chiffon or similar, and if you have a traditional non-stick bundt pan, there won't be enough texture for the batter to cling to and it won't rise correctly. If it's a normal cake batter with some baking powder, it should be fine, even if your pan is too big.

Here's the recipe in question:

Key Lime Pound Cake with Key Lime Cream Cheese Icing

• Servings: one 10
• Difficulty: moderate
• Print

• 4 sticks butter, that’s 1 pound, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla

1. Preheat oven to 300°. Cover inside of 10 inch tube pan with
   non-stick spray. My pan is 10 1/2″ and it’s just fine. Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well
   until light in color and fluffy. Add the sugar and again beat well for
   at least 5 minutes. I use a stand up mixer and beat the mixture 10-15
   minutes. I don’t like a “grainy” cake.
3. One at a time add the eggs and beat only until the yellow disappears.
4. Stir juice, milk, zest and vanilla together.
5. Now mixing by hand, gradually flour to the butter-egg mixture
   alternating with the key lime juice and milk mixture. Begin and end
   with flour. Mix well but just enough to incorporate all ingredients.
   You don’t want a tough pound cake!
6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
7. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
8. Cool on a cooling rack for 15-20 minutes in the pan then transfer
   from pan to cooling rack and allow to cool another hour or until
   completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing. After icing the entire pound cake I
fill the middle hole with the excess icing. When the cake is served
icing can be taken from the middle and dolloped along the side the slice
of cake.

Wow! That's a lot more complicated, but thanks for posting it. I'm going to try the one I posted in a bundt pan first. Thanks.

Yep. But it's an awesome cake.

I forgot to say, most tube pans are thin aluminum. A few are thin steel. And light. Bundt are usually heavy cast aluminum and dark inside. The 300° is low, so shouldn't be a problem, but keep an eye on the timing and test rather than relying on time or looks. (If the author is getting grainy cakes without whipping the heck out of the sugar, I'm guessing it's probably because of the low temperature not melting all the sugar.)

sugar in cake batter needs to be dissolved, rub a bit between your fingers to feel for sugar grains.

That's a good idea. I generally judge by the color of the creamed butter/sugar.