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I don't think you'd have to make any adjustments. If it were me, I would watch the time the cake has to bake. Bundt and tube pans are deep; rounds are shallow. I would bake the cake about half or three quarters of the time the recipe gives. Then check it with a toothpick in the center. If the toothpick comes out with lumps or batter on it, then bake the rest of the time.
bonniebakes
Posted 11 Nov 2006 , 2:21pm
post #7 of 7
I use a lot of recipes from the cake dr. book that usually call for a bundt pan, but I do them as layer cakes. The book even says that you can do that. I've never had a problem, just watch the cake when it's cooking and adjust the time if needed.
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