Hi Andy, I don't think it's possible to add up the ingredient volumes to get an accurate cup measurement for the batter. This is because when you mix the ingredients together some ingredients (like sugar) will dissolve. While you can accurately add up the weight of each ingredient to get a total weight for the batter, even this won't translate accurately to cups. It's true that you'll get a range of batter volume for recipes calling for a 10-cup or 12-cup bundt pan, so it may take a little trial and error to reduce the recipes to fit your smaller pans. We generally recommend not filling a pan more than 2/3 full, so you may sometimes need to incorporate a cupcake or two as part of  your reduced recipe. You may also find this blog post helpful, as PJ examines some smaller cake pan sizes and how they equate (roughly) to larger pan sizes. 

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