The product page doesn't specify whether the cassava is refined or not, but I recommend contacting customercare@kingarthurflour.com as they may be able to dig a little deeper for you! 

Some factors that will give you better bets as far as baking in Bundt pans would be thicker, denser batters, (rather than runny) recipes with a lot of eggs, and recipes with a good bit of fat. A Bundt pan with as little detail and as few sharp angles as possible will give you the best bet of an easy release, and you'll want to spray the heck out of it with a baking-geared pan spray. 

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