The main recipes I see are for tube pans.
Can this be adapted?
Any recipe suggestions out there?
For icing, too?
Thanks!!!!!!

I use the Cake Mix Doctor recipes on the whole because I don't have time to bake from scratch...she has pound cakes in there and the "fresh orange cake" is really excellent with a pound cake consistency. It goes great with a whipped chocolate ganache or orange buttercream. Hope this helps...good luck!
PS - I adapt all of the tube/bundt pan recipes to 9" rounds and just adjust the bake time down.

My wedding cake was iced pound cake.

I really like Elvis Presley's favorite:

http://www.epicurious.com/recipes/food/views/232642

Making this pound cake from scratch is not cheap; but it's very good!

Blakescakes doctored cake mix recipe makes a nice dense cake:

http://www.cakecentral.com/cake_recipe-6948--Enhanced-Mix-Recipe.html

In order to use any bundt cake recipe for other pans simply measure the amount of cups the recipe yields* and compare that against the Wilton cake preparation charts:

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
(Pound cake will require at least the minimum baking time recommended in the Wilton charts.)

*If you have a scale, you don't have to manually measure out all the batter. Simply weigh the bowl when empty and when filled with the cake batter; (weigh a one cup measure) then fill with batter and weigh (subtract weight of measuring cup) then divide total weight of batter by one cup weight to yield total amount of cups.

indydebi's b/c recipe is very popular:

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

HTH