I frequently bake Bundt Cake recipes in rounds or squares.
Bundt cakes are generally a more dense cake, and the only adjustment I make is to liberally grease and flour my pans.
Good luck, I'm confident it will turn out just fine.
Thanks, 2 well greased 8" round pans it will be
Sorry to be asking even more, but the friends I am making it for is lactose intollerent so I can't use the caramel icing. The recipie makes reference to if you don't use it though so I think it will be fine without it. However because I will be baking in 2 pans putting a filling I think would be good but my friend also has restrictions on saturated fats so I can't use a buttercream filling using shortening... is there anything else that might work with this cake to sandwich two layers together?
The first thing that comes to mind, is instant Butterscotch pudding. I've made it before with non fat evaporated milk or almond milk.
What kind of icing are you using? The one issue with a filling, is making a stable dam to keep it in place, so it doesn't come out between the two layers.
I think that fruit based fillings would be another option.
Apple Butter, or something along those lines maybe.
Good Luck Jennifer!
Sometimes Bundt recipes need the extra support of the pan portion that is in the middle in order to set properly. It's hard to tell if yours is this way without looking at the recipe, but you could bake it with a flower nail in the center just in case. Or bake a batch ahead of time to make sure it will work in a regular pan.