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May 18, 2010 06:33 PM

Pound cake/baking times

I plan on making this pound cake but instead of using a tube pan all I have is a bundt pan. If the tube pan baking time is 1-1.5 hour what would be the change for a bundt pan.

I also have 2 9in cake pans available right now. Should I still use the bundt pan or does anyone have a good recipe that uses one of the pans I already own.


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  1. Bundt pan, tube pan; same animal.
    But don't rely exclusively on time to determine when your cake is done. Test it (dry toothpick in center will work) periodically about 3/4 of the way through the recommended baking time to determine when it needs to be removed from the oven

    1 Reply
    1. re: todao

      Thanks for replying! I plan to maybe start checking around 50mins, I just wasn't sure if it would cook way too fast and I would end with a dry pound cake.

    2. Cakes are done when they have an internal temperature of 190°F.

      1. if you are checking it too often, you will ruin the cake with all the opening and closing of the oven.

        the recipe should say an hour *or* an hour and a half. to list such a range is strange. i made a pound cake two weeks ago -- in an aluminum tube pan -- and the recipe said 350 degrees for 1-1/2 hours. i checked at 10 minutes prior to 1-1/2 hours and took the cake out as it passed the skewer test.

        a bundt pan with ridges is likely to cook faster because of the ridges. it might be overfull, too, because a bundt pan is typically shallower than a tube pan.

        kelli, i've never tested the doneness of a cake with a thermometer. it is always the skewer test in all my experience (myself and others). do you use that temperature test alone?

        1 Reply
        1. re: alkapal

          I tend to do both, just to be sure. The baker in me uses the skewer test, but the my scientific side of my persona must verify w/ the geeky tool, just to be sure.

          Culinary OCD.