Pound and nut cakes, with their heavier batters, require a tube pan to ensure that the entire cake bakes completely and at the same rate. A Bundt pan is a tube pan with a fluted side. The hollow central tube conducts heat into the center of the cake, while the fluted outside conducts heat from the outer edge in. The design of a Bundt pan makes the pan more rigid and durable. Look for a sturdy 12-cup pan stamped from one seamless piece of aluminum. For a little drama, fill the cavity of a chocolate Bundt cake with whipped cream. Real Simple pick: Kaiser La Forme Charlotte Bundform Pan, $34, www.cookswares.com.