I have five of this basic style of pan - one very large nonstick tube pan (for fruitcake), one medium-large anodized tube pan (for angel food cake), and three different Bundts. I'm happy to tell you that if I put them in the right order, they stack very well and take up not much more room than one, so if you do find yourself torn between two pans and think you really might use both, you can probably store two as neatly as one :-)

I agree with the others here that the overly detailed pans are a waste of time - it will not show as much on the cake. (Although this one does make a wonderfully dramatic firm bundt cake.) Straight round sides make it easier to get your cake out and also make it more versatile - you can make savory things in them too, like stuffing.