Hi all...
I have a recipe that calls to be baked in a tube pan. It doesn't read like an angelfood cake recipe, so I am wondering if I can use a Bundt pan instead?
I sounds like the amount of batter will fit, but I don't want to mess it up. You know we have so many recipes that we use interchangably into many different size pans. The Tube pan and the Bundt pan are both 10".
Does anyone have a "limit your batter in a bundt pan to XX many cups" piece of advice for me? Thank you for imparting your wisdom on not-so-bundt-pan-wise me 
the only suggestion I can give you comes from my cake decorating instructor. She told us that when making cakes, for any pan, the pan should not be more than 2/3 full of batter. She said anything more and when it rises it'll spill over.
That does sound reasonable. So what is the difference between a bundt pan, tube pan and angel food cake pan, anyway??? One has ridges???
Using a tube pan is like using a heating core or flower nail, it allows a large amount of batter to bake evenly. The fancy tube pans can be used for cakes which have the pan prepared- greased and floured. Foam cakes, which are baked in ungreased pans, use the plane sided pans. That is so they can be easily loosened from the pan. Personally, I never use my straight sided angel food cake pan for any cake which requires greasing.
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