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Valued Contributor
mallemo
Posts: 1,735
Registered: ‎03-09-2010

Cake pan question

‎11-07-2013 04:02 PM

I have a pound cake recipe that is awesome but the problem is that every single time I have made it there is always just a small portion towards the bottom that is not quite baked all the way through. I usually use a bundt pan. Does anyone have any suggestions for this problem? Is there one pan that might be better than another? One that might get "hotter" so to speak and bake better? TIA!

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