Hi, Shelley. Bundt cakes are big, have a lot of fat and sugar and in general need to go relatively slowly, so I would leave convection out of the equation for these for the most part (caveat to come shortly). Puff pastry is a place where convection is usually a plus; quick heat helps the pastry rise to its full potential. I'm doing a bit of Mr. Holmes speculating here, but it sounds to me from the swing of results you're getting that your oven's thermostat may not be well. If my guess is right, a low fan setting (sometimes labeled "convection bake") and dropping the oven temp 25°F may help the bundt. Be sure to check it every 5 minutes after the first 35 to make sure it doesn't get away from you. If you don't have a separate thermometer to check your oven against I think it would be a wise investment. Susan

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