I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?

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The best substitution would be a a simple tube pan.

Besides the unique appearance, bundt and tube pans are used for particularly dense and moist batters. They might be used for a cake that might dry out on the outside before the center cooks through.

If you don't have a tube pan, then there are a couple alternatives. You can use two loaf pans, this should approximate the bundt pan. Another alternative is to use a deep circular cake pan with a ceramic ramekin in the center of it to create the hole. With either method you may need to adjust your cook time a bit depending on your results. (likely 25F lower and baked for a little longer) It also might simply just work without changes.

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