NIKKI:
Good Morning. YES!!!, you can change the configuration of the pan in baking your cake. Consider this Nikki, The tube/bundt pan is much deeper than the round cake pan, isn't it???.
SOOO, Your baking time will be less. How much less???, I do not know. However Nikki, after baking your cake after 15-18 minutes you should consider changing the baking position in the oven to insure even baking, because ovens do not cook evenly. You can safely assume at least 5-7 minutes less. At that time you can monitor the cake every 5-7 minutes. The cake is baked when you notice that it is shrinking from it's sides. Do not hesitate, remove it & place it on a cooling rack for 10-15 minutes. Always place a sheet of parchment paper on the bottom of your cake & grease the sides as well for easy removal. Good luck with your cake baking my friend & have a nice day.
~CHEF DUNASK.

Editor's note:

BAKING PAN SIZES AND BATTER AMOUNTS

One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3-inch deep pans should be filled only 1/2 full.

Rectangular Cake Pans:
8 x 8 x 2 inch deep = 6 cups batter
9x9 x 1 1/2 inch deep = 8 cups batter
9 x 9 x 2 inch deep = 10 cups batter
13 x 9 x 2 inch deep = 14 cups batter

Round Cake Pans:
8 x 1 1/2 inch deep = 4 cups batter
9 x 1 1/2 inch deep = 6 cups batter

Pie Plates:
8 x 1 1/4 inch deep = 3 cups batter to be level with top; 4 to 4 1/2 cups batter, mounded
9 x 1/2 inch deep = 4 cups batter to be level with top; 5 to 6 cups batter, mounded

Loaf Pans:
8 1/2 x 4 1/2 x 2 1/2 inch deep = 6 cups batter
9 x 5 x 3 inch deep = 8 cups batter

Bundt Pans:
9 x 3 inch Bundt pan = 9 cups batter
10 x 3 1/2 inch Bundt pan = 12 cups batter