Converting a 10″ Bundt recipe to a 10″ round pan
Batter scales with volume, not with width. A 10″ Bundt pan holds about 12 cups filled to the brim, and a 10″ round pan holds 11 cups, so you need 8% less batter. Multiply every ingredient — including the eggs, which is the awkward one — by 0.92×.
The number people miss is depth. Two pans can hold the same volume and still bake completely differently, because what matters is how thick the batter sits: volume divided by bake surface. Here that moves from about 1.6″ to 1.3″. Batter depth is similar in both pans. Bake time should be close to the original; start testing 5 minutes early. (Bundt and tube depths are approximate: their ring-shaped bake area isn't published, so we estimate it.)
Coming out of a Bundt is easier than going in. A Bundt's central column lets heat through the middle of the batter, so a plain round pan of the same capacity bakes more slowly at the centre. Give it a little longer and test in the thickest part.
How many pans one batch fills
A 10″ Bundt recipe fills about one 10″ round at the usual two-thirds level — a clean split, which makes this an easy conversion to do without scaling anything.
A caution worth reading
Volume conversions hold well for cakes, brownies and quick breads — anything poured. They hold less well for recipes where structure comes from the pan itself: a delicate chiffon or angel food climbs the ungreased side of a tube pan, and a loaf's shape is part of how it bakes. For those, scale the ingredients by all means, but expect the texture to shift, and use the skewer rather than the recipe's clock.