Any 12-cup Bundt cake recipe that can be halved evenly, will fit your 6-cup pan...search the Internet using " "6-cup bundt" recipe " as the search criteria...
I found:
CHOCOLATE BUNDT CAKE 1 c flour
1 c sugar
1/2 c cocoa
1/2 ts soda
1/4 ts salt
1/4 c butter
2 eggs
1/2 c milk
2 ts instant espresso
1 1/2 ts vanilla
Preheat oven to 350°.Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350° for 35 to 40 min or until a wooden pick inserted near the center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on a wire rack.
KEY LIME CAKE 1/2 cbutter
1 c sugar
2 eggs
1 3/4 c flour
2 ts baking powder
1/2 ts salt
2/3 c cream
1 lime, with grated rind and juiced to make 1 tablespoon Key lime juice
1 (6 cup) bundt pan or 8" square cake pan, 2"es deep
FOR GLAZE:
1/2 c lime juice
1 c confectioners' sugar
Grease bundt pan. Preheat oven to 350 degrees. Cream the butter until smooth. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, and continue to beat. Sift the flour, baking powder and salt together. Alternately add the flour and the cream into the egg mixture, starting and ending with the flour. Mix in the Key lime rind and 1 tablespoon juice. Spoon the batter into the prepared pan and bake for 20 min. Cover the top loosely with a piece of the foil to prevent, burning and continue to bake for another 20 min. The cake is done when a knife or cake tester inserted into the center comes out clean, and the cake starts to pull away from the side. Remove from the oven and let stand 10 min. Turn out onto a cake rack to cool.
Meanwhile, prepare the glaze by mixing the 1/2 cup Key lime juice and the confectioners' sugar together until smooth. While the cake is still warm, slowly spoon the glaze over the top of the cake so that all of the liquid is absorbed. If you place a plate under the cake rack to catch the glaze that runs off, the drippings can be reapplied until all of the liquid has been absorbed. Before serving, sprinkle with additional confectioners' sugar. Makes 8 servings.
BERRY BUNDT CAKE Easy Home Cooking Magazine
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup buttermilk
2 eggs
1/4 cup vegetable oil
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries
1.Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2.Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3.Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
APRICOT BRANDY POUND CAKE1 1/2 cups white sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup apricot brandy
1/2 cup sour cream
1/2 cup butter
3 eggs
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 6-cup bundt pan.
In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
Bake for 40-60 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.
And, don't forget to check out "
cake pan equivalents" that hold the same volume .. ..
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