Make cake mix according to package directions, or use your favorite scratch recipe. (You will need a full 5 1/2 cups of batter.) Pound cake, yellow or chocolate batters, packaged mixes or your own recipe, are firm and offer the best results. Batters that contain nuts or raisins do not work well. Pour batter into the front half of pan (half without hole). The batter will come right to the rim, almost to the point of overflowing.