I bake pound cakes in a Bundt mold for my father's birthday cakes, since he's not big on frosting, and pound cake is one of the few types of cakes traditionally served naked.
But I've never baked a pound cake with the intention of frosting it.
Personally, I've only used the Betty Crocker pound cake mix, myself, although decades ago, when Bundt molds had "fad" status, Pillsbury offered a pound cake specifically intended for Bundt molds, and there's also a pound cake mix under the "Dromedary" brand, although I haven't actually seen it on a grocer's shelf in decades.
Haven't attempted a full scratch pound cake, but then again, the closest I've gotten to baking a full scratch cake of any kind was an old recipe based on Bisquick, which I used exactly once. (On the other hand, for cookies, the closest I've ever gotten to using a mix was my own scratch reimagining of the old Vienna Dream Bar mix [my "Innsbruck Dream Bars"]).
If it's a cake I'm actually going to eat, and there's no overriding reason to bake anything else, I'll either bake a spice cake (DH mix), or a strawberry marble cake (based on the DH white cake mix). If I'm baking somebody a chocolate cake, I use the DH "Swiss Chocolate" mix.
As stiff as pound cake batter is, I wouldn't be the least bit surprised if my mixer (HB 6-speed handheld) overheats a bit when I do a pound cake (it hasn't complained, but it's not like I have a heavy-duty KA stand mixer, of the kind that also kneads bread and grinds meat, at my disposal).