I bake bundt type cakes, ring pan cakes and even some springform pan type cakes, (but not cheesecake) the same way I do other cakes. I also tend to like these kinds of cakes best. Generally if a cake is more than 9 inches round, I bake at 325F anyway. I just double, triple them or whatever and adjust the cooking time per pan.
But I do know what you mean, there is the odd recipe where the batter has to be practically forced into the pan if it isn't in a bundt pan, you know, spreading it out and smoothing it etc. It doesn't just go in smoothly and displace itself, unfortunately! Even when you rap it a few times on the counter, darn!
Hugs Squirrelly Cakes