Originally the trademark name of a tube pan with curved, fluted sides, "Bundt pan" is now the general name of any of that style of cake pan. Classic Bundt pans typically hold 12 cups of batter and are 10 inches in diameter by 3⁄2 inches tall. There are also mini-Bundt pans, with six 1-cup molds per pan. To prevent a cake from sticking to this pan, it's extremely important that all the creases of the fluted sides are well greased before pouring in a batter. Buying nonstick Bundt pans will save you the trouble. See also cookware and bakeware materials.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.