I prefer Bundt cakes to layer cakes, possibly it's laziness, as it's easier to drip glaze on a Bundt and also it's a lot simpler to carry, slice and serve it when traveling to some party or event. Plus I rather prefer pound-type cakes to fluffier ones. According to a video from America's Test Kitchen that I watched last week, the name "Bundt" comes from "gathered" meaning, it's replicating a turban, a Viennese tribute to the defeat of the Turks. And like turbans, there are a myriad of shapes and sizes. This pan is a classic, but has a swirl design that is quite attractive, and it's full sized (9 inch) because some of the very unusual shapes (roses, for example) are generally smaller pans and while convenient to bake for a small family, the usual recipes I have are for the larger pans. And if I'm baking a cake, I'm going to make LOTS of cake. You can always freeze some, and in any case, cakes should be shared.
This pan bakes evenly, it's heavy enough to prevent over browning on the edges. It makes about 18 servings, depending on how thickly you slice the cake.
Here's the hint that saved me literally from punting the bundt pan into the trash after one cake simply refused to release from the pan, and after I'd have a few stick in places, able to be mended with glaze, but irritating all the same. Are you ready? Melt a Tbs of butter and mix it with a Tbs of flour. Use a pastry brush and paint EVERY crevice with this thick mixture. The cake will fairly FLY out of the pan after you cool it on a rack and then invert it. I never saw a cake jump out of the pan that quickly. Not a divot to be seen. Perfect.